Heat the remaining 3 teaspoons oil in the wok or skillet. Add the Canadian bacon, and cook until lightly brown, about 3 minutes. Add the garlic, ginger and scallion whites, and cook until fragrant, about 30-60 seconds. Add the peas (still frozen is fine) and cook 2-3 minutes or until heated through, stirring often. Add the cooled quinoa and stir to combine. Add the soy sauce, sesame oil, scallion greens, cooked egg, and optional Sriracha and stir to combine well. Garnish with scallion greens. Cook and stir another minute or two until the quinoa is warm and everything is fully mixed. Serve with an additional drizzle of soy sauce, if desired.