Egg-in-a-Hole Fried Quinoa

Heat 2 tablespoons peanut (or canola) oil in a large cast-iron or nonstick skillet over medium-high heat. Add scallions, garlic and ginger. Cook, stirring, for 20 seconds. Add green beans, squash and zucchini. Cook, stirring, until the vegetables are tender, about 2 minutes. Add quinoa, the remaining 1 tablespoon peanut (or canola) oil and oyster sauce. Cook, stirring, until the quinoa is hot, 2 to 3 minutes.

Make 4 indentations in the quinoa mixture and crack an egg into each one. Cover the pan and cook until the egg whites are just barely set, about 3 minutes. Serve drizzled with sesame oil and sprinkled with more scallions, if desired.