Asian Breakfast Stir Fry Food

ASIAN BREAKFAST STIR-FRY

Asian Breakfast Stir-Fry 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

Time 55m

Yield 1

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, Carbohydrate 75.4 g, Cholesterol 424.5 mg, Fat 36.1 g, Fiber 10.8 g, Protein 48.2 g, SaturatedFat 7.4 g, Sodium 1015.5 mg, Sugar 7.1 g

EASY ASIAN VEGGIE STIR FRY

Easy Asian Veggie Stir Fry image

Make and share this Easy Asian Veggie Stir Fry recipe from Food.com.

Provided by Parsley

Categories Onions

Time 17m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons sesame oil
1 lb button mushroom, washed and cut in half, large ones quartered
1 small red onion, coarsley chopped
1 large head bok choy, trimmed and cut into 1 1/2-inch slices
1 (8 ounce) can sliced water chestnuts, drained
2 -3 garlic cloves
1/8-1/4 teaspoon red pepper flakes, more if you can take it
1/2 teaspoon freshly grated ginger
1/8-1/4 teaspoon pepper
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons honey
salt, if needed to taste

Steps:

Heat sesame oil over med-high heat in a large skillet or wok.
Add the mushrooms, onion, bok choy, water chestnuts, garlic, red pepper flakes, ginger, and pepper. Stir fry for about 3 minutes.
In a small cup whisk together soy sauce and honey; pour into skillet.
Continue to stir fry for a few more minutes or until they are crisp-tender -- or to your desired tenderness.

Nutrition Facts : Calories 92, Fat 2.1, SaturatedFat 0.3, Sodium 232, Carbohydrate 16.4, Fiber 3.4, Sugar 9, Protein 5.2

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