The perfect savory breakfast stir fry with plenty of veggies, whole grains, and a runny egg to top it all off!
Jump to RecipeYou know that feeling when you’ve just eaten a tasty meal that was filling but not *too* filling, and your tummy is just all happy and content? You know, right? The happy tummy feel? Maybe it’s just me… Anyway, that’s the feeling this breakfast stir fry gives me EVERY time. It just has the perfect blend of veggies, whole grain, and protein that is just SO satisfying. It’s the ideal savory breakfast that will fuel you up so you’re ready to tackle whatever your day throws at you!
To get this recipe ready, we’ve got some veggies to chop! Slice your mushrooms, onion, bell peppers, and green onion and mince your garlic. My bell peppers were pretty long, so I cut them in half before slicing them lengthwise and then halving them crosswise.
Then, it’s cooking time! Bring your quinoa and 2 cups of water up to a boil in a medium saucepan on the stove. Once boiling, cover, reduce heat to low, and simmer for about 20 minutes or until all the water has been absorbed and the quinoa is tender. Fluff your quinoa with a fork and set aside for later.
While your quinoa is cooking, heat one tablespoon of vegetable oil in a high-walled skillet or wok over medium-high heat. Add your garlic, and saute for about 30 seconds, or until fragrant. Then, add your onion and bell peppers and saute until slightly softened, or about 5-7 minutes.
Then, add your mushrooms and saute until slightly softened, or about 2-3 minutes. Finally, add the soy sauce and seasonings and stir well until incorporated before removing from heat.
Then, either remove your stir-fried vegetables and place in a bowl to reuse your skillet, or pull out another skillet to cook your eggs. Heat the remaining tablespoon of olive oil over medium heat. Add your eggs, one at a time, and cook for about 1-2 minutes per side. Please note: this will not fully cook eggs to the acceptable cooking temperature to kill any foodborne pathogens (160 degrees Fahrenheit for eggs). Using pasteurized eggs is a good way to ensure your eggs are still safe to eat!
Then, it’s time to build our bowl! Lay down a bed a quinoa, then stir-fried veggies, topping with your fried egg, green onions, sesame seeds, and hot sauce. I used Cholula hot sauce, but you can use any kind you’d like!
Now isn’t that just beautiful?! If you try this recipe, be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online! Happy eating!
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Breakfast Stir Fry
Ingredients
- 1 cup white quinoa dry
- 2 tbsp vegetable oil
- 4 cloves garlic minced
- 1 medium yellow onion diced
- 2 bell peppers (any color) de-seeded and sliced
- 8 oz baby bella mushrooms sliced
- 1 tbsp soy sauce
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp ground black pepper
- 4 large eggs
To garnish
- 2 green onions sliced
- sesame seeds
- hot sauce
Instructions
- Add quinoa and 2 cups of water to a medium saucepan and bring to a boil on the stove. Once boiling, cover, reduce heat to low and simmer for about 20 minutes or until quinoa is tender and all the water has been absorbed. Fluff with a fork, and set aside.
- Heat 1 tbsp vegetable oil in a large high-walled skillet or wok over medium-high heat. Once heated, add garlic and saute until fragrant, or about 30 seconds.
- Add onion and bell peppers and saute until slightly softened, about 5-7 minutes.
- Add mushrooms and saute until slightly softened, about 2-3 minutes.
- Add soy sauce and seasonings and stir well until incorporated.
- Remove vegetable stir-fry from skillet. Heat one tablespoon of vegetable oil in the skillet over medium heat. Add eggs and cook one at a time. Cook each egg for about 1-2 minutes before flipping and cooking for another 1-2 minutes.
- Layer stir-fried vegetables over a bed of quinoa and top with fried egg, green onions, sesame seeds, and hot sauce, if desired.
Notes
- Add a little more green by including some wilted spinach or your favorite dark green leafy.
- Change it up by using rice or another grain as the base instead of quinoa.
- Store leftovers in an airtight glass container in the refrigerator for up to 3-5 days.