Breakfast Stir Fry
The perfect savory breakfast stir fry with plenty of veggies, whole grains, and a runny egg to top it all off!
Servings 4 people
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.