Mix cooked quinoa and brown rice in a bowl, breaking down any lumps.

Grease hands with vegetable oil if needed to prevent sticking.

Set the quinoa and rice mixture aside.

Heat a little oil in a pan.

Add whisked egg and scramble vigorously until cooked into small bits.

Transfer scrambled eggs to a plate.

Add remaining oil to the same wok.

Add garlic and curry leaves and saute for 30 seconds.

Add onions and peppers and saute for another 30 seconds.

Add peas and carrots and saute on high heat for 1-2 minutes, until vegetables are half-cooked.

Add curry powder, soy sauce, salt, sugar, and pepper.

Stir and cook for 30 seconds.

Add the quinoa rice mixture and stir-fry until well combined.

Add the scrambled egg and combine.

Turn off the heat and transfer to a serving plate.

Serve with Pumpkin raita or Lauki raita.