Asian Breakfast Stir-Fry Recipe

Name: Asian Breakfast Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1/2 cup quinoa; 1 large carrot, peeled and chopped; 1/2 cup broccoli florets; 1/4 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; 1/2 cup shredded boneless, skinless baked chicken breast; 1 cooking spray (optional); 2 large eggs; 1 teaspoon chile-garlic sauce (such as Sriracha(R)), or to taste (optional); 1 teaspoon fresh cilantro, or to taste (optional); 1 teaspoon sesame seeds, or to taste (optional)

Servings: persons

1 cup water
1/2 cup quinoa
1 large carrot, peeled and chopped
1/2 cup broccoli florets
1/4 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
1/2 cup shredded boneless, skinless baked chicken breast
1 cooking spray (optional)
2 large eggs
1 teaspoon chile-garlic sauce (such as Sriracha(R)), or to taste (optional)
1 teaspoon fresh cilantro, or to taste (optional)
1 teaspoon sesame seeds, or to taste (optional)

1
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.
2
Combine carrot, broccoli, and onion in the bowl of a food processor and chop.
3
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.
4
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.
5
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.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup water, 1/2 cup quinoa, 1 large carrot, peeled and chopped, 1/2 cup broccoli florets, and more.

Yes, Asian Breakfast Stir-Fry falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Breakfast Stir-Fry

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