Stir together the 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tsp rice vinegar.
Heat 1 tsp neutral oil in a large nonstick skillet over medium heat. Add the 4 beaten eggs and cook for 2–3 minutes, stirring gently, until fully set and 160°F. Transfer the eggs to a plate.
Add the remaining 1 tsp neutral oil to the skillet. Stir in the 3 cups quinoa, 1 cup edamame, 1 cup peas and carrots, sliced scallions, minced garlic, and 1/4 tsp black pepper.
Cook over medium-high heat for 5–7 minutes, stirring occasionally, until the vegetables and quinoa are hot.
Return the cooked eggs to the skillet. Pour in the soy sauce mixture and toss for 1–2 minutes, until evenly combined and steaming hot.
