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.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 814 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Chop carrot, broccoli, and onion in a food processor.

Step 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.

Step 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.

Step 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.