1. Cook quinoa & mushrooms
Preheat oven to 425ºF with a rack in the upper third. In a small saucepan, toast quinoa for about 2 min shaking pan to keep from burning, add ¾ cup water, and a pinch of salt, and bring to a boil. Cover, reduce to low, and simmer until tender and water is absorbed, about 17 minutes.
2. Prep mushrooms & kale
Pick basil leaves from stems; chop leaves. Trim scallions, then thinly slice. Cut mushrooms lengthwise into ¼-inch slices. Strip kale leaves from stems and coarsely chop leaves; discard stems. In a large bowl, massage kale with 2 tablespoons each of water and oil and a pinch of salt until leaves wilt slightly.
3. Roast veggies
Place mushrooms on a rimmed baking sheet and toss with 3 tablespoons oil and a pinch each of salt and pepper. Roast, stirring once, until tender, about 10 minutes. Using a spatula, move mushrooms to one half of the baking sheet. Add kale to the other half. Roast until kale is tender, stirring once, about 8 minutes.
4. Make marinade
Peel and finely chop the ginger. Finely chop 2 large garlic cloves. In a large bowl, combine sesame oil, tamari, 2 tsp Sriracha, 1 tablespoon water, 1 teaspoon sugar, and ½ of the chopped ginger, whisking until sugar dissolves. Add mushrooms and kale to bowl, and toss to combine.
5. Stir-fry ingredients
Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Add garlic, half of the scallions, and remaining ginger; cook until fragrant, 1–2 minutes. Add quinoa, mushrooms, kale, and marinade; cook until warm, 1–2 minutes. Stir in chopped basil. Transfer to plates, then wipe out skillet and return to stovetop.
6. Cook eggs & serve
Heat 2 tablespoons neutral oil in skillet over medium-high. Add 2 large eggs; cook until edges are set, 1–2 minutes. Carefully spoon hot oil over eggs until whites are set but yolks are still runny, 1–2 minutes. Place eggs on top of quinoa; cut eggs and toss with quinoa. Tear remaining basil leaves over top, and garnish with remaining scallions and Sriracha. Enjoy!