Cook quinoa as directed on package. While it cooks, dice pepper and carrots, chop shallot and 1 clove of garlic; set all aside.

Heat 2 tablespoon olive oil in a large wok over medium-high.  Cut pork into bite-sized pieces and add to hot oil.  Saute and begin browning pork; 3-4 minutes.  Add vegetables and chopped garlic. Turn down heat to medium and toss to combine.  Add broth, stir, cover and cook for 5 minutes.

While cooking, mince remaining garlic cloves and toss into a small mixing bowl, or a lidded container.  Add salt, sugar, vinegar, soy sauce, sesame oil and ground ginger; mix vigorously; set aside until ready to use.

Make a hole in the center of the vegetables and add remaining 1 tablespoon of oil, allowing it to heat up.  Crack in the eggs, one at a time, stirring in between each egg added.  Keeping the egg in the center as much as possible, allow it too cook and become less runny; 3-4 minutes. Add in quinoa and sauce. Stir to combine.  Cook for 1-2 minutes longer, being sure eggs have completely cooked (you will see the yellowed scrambled eggs as opposed to runny whites).

Serve this hot, with a serving of fruit you have on hand.