Fakeaway "egg fried rice"

Egg fried rice is a firm favourite in my household but since my local Chinese got such a bad hygiene rating, I decided to try making an alternative myself. 
I substituted the rice with quinoa (because I ran out of rice and also because quinoa is a high protein grain that has more nutritional value than polished white rice), threw in some leftover roasted pumpkin for good measure and garnished it with plenty of parsley leaves (because they were the only greens hanging around in my fridge).
As long as you have a grain (i.e. rice, quinoa, millet or buckwheat), a root veg (pumpkin, carrots, parsnips), or perhaps frozen peas and some greens (be it herbs, kale, pak choi or spinach) then you can make a convincing version of this "fakeaway egg fried rice". It is the flavourings, including the garlic, ginger and five spice powder that bring the dish together.

Ingredients (Serves 2)
160g roasted pumpkin, cubed
120g quinoa
1 large organic egg, lightly beaten
1 teaspoon of coconut oil
1 clove of garlic, minced
1.5" piece of ginger, finely chopped or grated
1 tablespoon tamari (or soy sauce)
1 tablespoon Shaoxing rice wine (optional)
1/2 teaspoon Chinese five spice powder
2 spring onions, sliced
a handful of parsley leaves

To roast the pumpkin, preheat the oven to 180 degrees C, slice 1/3 of a pumpkin into 2" thick slices (there is no need to peel it), put the pumpkin slices in a roasting tray, rub with with a small amount of oil and roast for 40 minutes, or until a fork goes straight through the flesh. Allow the pumpkin to cool, peel the skin off and chop it into bite sizes chunks.
This recipe works well with left over pumpkin or any other root veg that you may have kicking around.
Cook the quinoa according to packet instructions. Drain and allow it to steam for a minute or so.
Put a frying pan on a medium/high heat and melt the teaspoon of coconut oil.
Add the finely chopped ginger and garlic and cook for a minute. Add the quinoa and cubed pumpkin and cook for another minute.
Pour in the Shaoxing rice wine and tamari, stir well and allow it to cook for a couple of minutes.
Push the quinoa/ pumpkin mix to one side of the frying pan. Add the lightly beaten egg to the other side of the pan and scramble until lightly cooked.
Stir the scrambled egg into the quinoa/pumpkin mix, season with freshly cracker black pepper and 1/2 teaspoon of Chinese five spice powder. Stir really well and allow it to cook for another minute.
To serve, divide the mix between 2 bowls and sprinkle over the sliced spring onions and parsley leaves.