Cook the quinoa in a rice cooker just like you would with regular rice. (It's best to leave the cooked quinoa in the fridge overnight before frying, but if that's not possible, no problem)
In a wok or large pan, heat up about a teaspoon of butter. Scramble the eggs, then remove from wok. Set aside.
Fry the bacon till slightly brown.
Add the green beans and stir-fry for about a minute
Add the shrimp (and add more butter as needed).
Add chopped garlic, and peas and carrots.
Add quinoa. Stir-fry for a few seconds, then add the soy sauce and fish sauce. Mix thoroughly until everything (including the soy sauce and fish sauce) is well combined.