HEALTHY ASIAN-INSPIRED QUINOA AND EGG BREAKFAST | ALLRECIPES
A healthy breakfast of quinoa and eggs with Asian influence and a little spice! A much better alternative than wheat or other bad carbs and it has a ton of flavor.
Provided by Swest
Categories Breakfast and Brunch Eggs
Total Time 35 minutes
Prep Time 5 minutes
Cook Time 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine water, quinoa, and salt in a pot over medium-high heat; bring to a boil. Reduce heat to medium-low, cover, and simmer until all water has been absorbed, about 15 minutes. Remove from the heat and fluff with a fork.
- Heat olive oil in a skillet over medium heat. Add bell pepper and saute until soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour eggs into the skillet; cook and stir until eggs are set, about 5 minutes.
- Mix the egg-vegetable mixture into the quinoa. Add soy sauce and sriracha and garnish with green onions.
Nutrition Facts : Calories 239.5 calories, CarbohydrateContent 30.3 g, CholesterolContent 139.5 mg, FatContent 8.2 g, FiberContent 3.7 g, ProteinContent 11.6 g, SaturatedFatContent 1.7 g, SodiumContent 814.5 mg, SugarContent 1.2 g
ASIAN STYLE SCRAMBLED EGG BREAKFAST RECIPE - AUSTRALIAN EGGS
Impress your friends with a quick and easy Asian Style Scrambled Egg Breakfast recipe that is sure to keep everyone at the table happy and full!
Categories Breakfast Recipes Vegetarian
Total Time 20 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Whisk eggs and egg whites together in a bowl. Season.
- Spray a medium non-stick frying pan with oil to grease. Heat over medium-low heat. Add bok choy and 1 tbs water. Cook until vibrant and almost tender. Transfer to a plate. Add green onions, ginger and chilli to pan. Cook, stirring, for 1 minute or until tender.
- Add egg mixture to pan and swirl to coat pan base. Cook without stirring for 30 seconds. Using a wide spatula, push the set eggs around outer edge toward the centre of the pan, tilting pan to allow the uncooked eggs to run over the base. Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset.
- Remove from heat. Add bok choy and serve with a drizzle of oyster sauce.
Nutrition Facts : Calories 139 calories, CarbohydrateContent 2.3 grams carbohydrates, SugarContent 2 grams sugar, FatContent 7.5 grams fat, SaturatedFatContent 1.7 grams saturated fat, FiberContent 3.1 grams fiber, ProteinContent 14.2 grams protein, SodiumContent 394 milligrams sodium, ServingSize 192g
More about "asian egg breakfast recipes"
ASIAN FRIED EGGS | JAMIE OLIVER EGG & BRUNCH RECIPES
Total Time 10 minutes
Calories 350 calories per serving
- Trim the spring onions, very finely slice at an angle with the chillies, pop both into a bowl of ice-cold water, add a swig of red wine vinegar and put aside.
- Place a large non-stick frying pan on a medium-high heat and lightly toast the sesame seeds for 1 minute.
- Drizzle in 1 tablespoon of olive oil, then crack in the eggs. Put a lid on the pan, and fry to your liking.
- Place the eggs on your plates – I like one facing up and one facing down.
- From a height, drizzle over the hoisin (loosening with a splash of water first, if needed).
- Drain and scatter over the spring onions and chillies, stab the yolks, and enjoy.
ASIAN BREAKFAST SKILLET - MARION'S KITCHEN
From marionskitchen.com
- For the pepper pork, add the pork mince into a small non-stick frying pan over medium heat (if your pork is very lean, you may need to add a couple tablespoons of water). Allow the fat to gently render and for the pork to cook in its own juices for 1-2 minutes. Then add the garlic, fish sauce, sugar and pepper. Cook for another minute. Then toss through the spring onion. Transfer to a plate and set aside for later. Place a 20cm frying pan over medium-high heat. Add the Chinese sausage and cook until the sausage has coloured and some of the fat has rendered. Then transfer the sausage to a plate and set aside for later. Place the pan back on a medium-high heat (keep the sausage fat in the pan). Add the butter and when melted, crack in the eggs. Cook gently until the egg whites have set and the yolk is cooked to your liking. Spoon over the pepper pork and the Chinese sausage. Sprinkle with spring onion and season with pepper. Serve with buttered toast.
SCALLION EGG WRAP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 5 minutes
Cuisine chinese
Calories 418 per serving
- If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.
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