ASIAN BREAKFAST RECIPES RECIPES

ASIAN BREAKFAST STIR-FRY RECIPE | ALLRECIPES

Asian Breakfast Stir-Fry Recipe | Allrecipes image

Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish lunch or dinner for 1.

Provided by Fellow Wanderlust, RN

Categories Breakfast and Brunch Meat and Seafood Chicken

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 serving

Number Of Ingredients 17

Ingredients

1 cup water
½ cup quinoa
1 large carrot, peeled and chopped
½ cup broccoli florets
¼ cup chopped onion
1 (1 inch) piece ginger, peeled, or to taste
1 tablespoon sesame oil
1 tablespoon minced garlic
1 cup kale
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
½ cup shredded boneless, skinless baked chicken breast
1 cooking spray
2 large eggs
1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
1 teaspoon fresh cilantro, or to taste
1 teaspoon sesame seeds, or to taste

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more.
Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

Nutrition Facts : Calories 814 calories, CarbohydrateContent 75.4 g, CholesterolContent 424.5 mg, FatContent 36.1 g, FiberContent 10.8 g, ProteinContent 48.2 g, SaturatedFatContent 7.4 g, SodiumContent 1015.5 mg, SugarContent 7.1 g

ASIAN BREAKFAST STIR-FRY RECIPE | ALLRECIPES

Asian Breakfast Stir-Fry Recipe | Allrecipes image

Here is an under-an-hour recipe for an Asian-inspired, veggie-rich, breakfast stir-fry that could also work as a main dish lunch or dinner for 1.

Provided by Fellow Wanderlust, RN

Categories Breakfast and Brunch Meat and Seafood Chicken

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 serving

Number Of Ingredients 17

Ingredients

1 cup water
½ cup quinoa
1 large carrot, peeled and chopped
½ cup broccoli florets
¼ cup chopped onion
1 (1 inch) piece ginger, peeled, or to taste
1 tablespoon sesame oil
1 tablespoon minced garlic
1 cup kale
1 tablespoon reduced-sodium soy sauce
1 tablespoon water
½ cup shredded boneless, skinless baked chicken breast
1 cooking spray
2 large eggs
1 teaspoon chile-garlic sauce (such as Sriracha®), or to taste
1 teaspoon fresh cilantro, or to taste
1 teaspoon sesame seeds, or to taste

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more.
Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

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