Rinse the quinoa under cold water until the water runs clear. Cook it according to package instructions, using the broth instead of water for extra flavor.
While the quinoa is cooking, heat 1/2 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining avocado oil. Add the onions and garlic, and cook until they start to soften. Then add the carrots and peas, stirring frequently until they're heated through.
Push the veggies to one side of the skillet and crack the eggs into the other side. Scramble the eggs, breaking them into small pieces as they cook.
Once the eggs are fully cooked, add the cooked quinoa, shrimp, soy sauce, sesame oil, and white pepper to the skillet. Stir everything together and continue to cook for a couple more minutes to let the flavors meld together.
Taste and adjust the seasoning with additional soy sauce or salt if needed. Top with chopped green onions and serve hot.
Optional: If you like a bit of heat, drizzle some sriracha or chili sauce over your serving of fried rice.
