Idi Egg Roll Bowl

Preheat a large pan over medium-high heat. Add 1 teaspoons of oil and then the beef. Season with salt and pepper and break up into small pieces. Once the beef is just cooked through, remove from pan.
Add 2 teaspoons of oil to the same pan, lower heat to medium, and add the onion, broccoli, carrots, 1/2 teaspoons salt, and a few cracks of pepper. Cook for 10 minutes. then add the garlic and cook 3 minutes more. Add the ginger and cook for 30 seconds then add the cabbage, tamari, sesame oil, maple sugar, and allow to cook for 5 minutes, or until the cabbage is slightly wilted.
Add the beef back to the pan, cook for one minute more and turn off heat.
Heat up the quinoa and brown rice packet with a little bit of avocado oil in a ceramic nontoxic pan for 2-3 minutes.
Fry an egg in a separate ceramic pan and place on top of you egg roll bowl. Enjoy!