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Asian Breakfast Stir-Fry

This tasty Asian-inspired breakfast features a stir-fry of quinoa, veggies, chicken, and kale topped with two eggs cooked to your preference.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American, Asian Inspired
Calories: 814
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 cup water
  • 0.5 cup quinoa
  • 1 large carrot, peeled and chopped
  • 0.5 cup broccoli florets
  • 0.25 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
  • 0.5 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

Method
 

  1. Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. Chop carrot, broccoli, and onion in a food processor.
  3. Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
  4. Add chicken and 1/4 cup cooked quinoa to 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 your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

Nutrition

Calories: 814kcalCarbohydrates: 75gProtein: 48gFat: 36gSaturated Fat: 7gCholesterol: 425mgSodium: 1016mgFiber: 11gSugar: 7g

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