Crack the eggs into a medium bowl and whisk until smooth and combined, with no streaks of egg white remaining.
Add 1 Tablespoon oil to a large skillet. Bring to medium heat.
Pour in the eggs, and let them cook for a few seconds without stirring. Next, pull a spatula across the bottom of the pan to form large, soft curds of scrambled eggs. Repeat until the eggs are fully cooked.
When eggs are ready, add onion and garlic and stir well together.
Increase heat to medium high, and add peas and cooked fonio, stir again.
Add remaining 2 Tbsp sesame oil and the 1 tbsp tamari sauce.
Add broccoli, carrot, bok choy and stir everything well. Cook until vegetables are cooked but still firm. Turn off heat and stir for a few more minutes.
Taste, and add additional tamari sauce if you prefer a saltier taste. Serve hot.
How to Cook Fonio
Fonio should be cooked like most other grains--the ratio is 1 cup of dried uncooked fonio to 2 cups of liquid. You can either soak fonio in boiling water or broth like couscous or cook it on the stove.