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Stir Fry Breakfast Quinoa + Wild Rice

Breakfast, Eggs, Food, Grains, Healthy, Weekday Approved
By Emma Chapman

Stir fry breakfast quinoa and wild rice (via abeautifulmess.com)I think more often than not I tend to be a savory breakfast kind of gal. Don’t get me wrong, if you run into to me at brunch sometime, I very well might be enjoying French toast, waffles or pancakes. I still like sweets anytime of the day. But, I think I more often, like 85% of the time, prefer a savory breakfast. Especially if eggs are involved. I’m pledging myself as a lifetime member to the runny yolks club. 🙂

Stir fry breakfast quinoa and wild rice (via abeautifulmess.com) This breakfast is indeed savory. It’s also got a fair amount of spice (which you can easily adjust to your liking/tolerance level). And, the best part, it’s full of good things for you to get you fueled up for the day. This would also make a fantastic breakfast for dinner option as well. Have I sold you on this yet? Guys, get some quinoa and let’s stir fry already!

Easy breakfast stir fryStir Fry Breakfast Quinoa + Wild Rice, serves 2-3.

1/2 cup uncooked quinoa
1/2 cup uncooked wild rice or brown rice
1 red bell pepper
3 cloves of garlic
2 tablespoons chopped green onions
2 teaspoons olive oil
2 tablespoons soy sauce
1 tablespoon fish sauce
1/2 tablespoon sesame oil
1/2 tablespoon rice vinegar
1/2 tablespoon brown sugar or maple syrup
2-3 eggs
Sriracha or other hot sauce to serve

First cook the quinoa and rice. The particular rice I was using called for the same ratio of water to grains and cook time as my quinoa. So I was able to cook them at the same time in the same pot. But check packages and cook according to the directions. I prefer to make my quinoa/rice mix a day or two ahead of time and store in a ziplock bag in the refrigerator. Dry quinoa/rice stir fries better than fresh, damp rice. Also, this cuts down on your cooking time. So if you make the quinoa/rice ahead of time, you can throw this breakfast together in 10-12 minutes. 

How to stir fry quinoaMince the garlic, dice the bell pepper and chop the green onions. In a cup or small bowl, stir together the soy sauce, fish sauce, sesame oil, rice vinegar and brown sugar or maple syrup. Set aside until you need it.

In a large pan, heat the olive oil over medium/high heat. Cook the bell pepper for 2-3 minutes until it begins to soften. Toss in the garlic and cook another minute. Now add in the cooked quinoa/rice mixture. Pour the sauce over everything and cook for 3-5 minutes until the moisture is gone and the quinoa/rice starts to pop up from the pan. Be sure to stir every once in a while during this process so things don’t stick to the pan, but there’s no need to constantly stir. Toss on the green onions and turn off the heat, but let the mixture sit and stay warm in the pan while you work on the eggs.

I like to serve one egg per serving, but if you’re really hungry, go ahead and make two per serving. Totally up to you. I fry my eggs over medium, but you could also serve them sunny side up or even scramble them. Whatever you like. Serve the egg over the top of the stir fry once everything is ready.

Stir fry breakfast quinoa and wild rice (via abeautifulmess.com) Then add your Sriracha or other hot sauce. If you don’t like hot sauce, you could add a 1/4 teaspoon to 1/2 teaspoon red pepper flakes to the stir fry instead. 🙂 Enjoy! xo. Emma

Note: If you are enjoying this as part of the Weekday Weekend Challenge be sure to use maple syrup instead of brown sugar, and also make sure the hot sauce you choose doesn’t have any added sugars as some do.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.

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Stir Fry Breakfast Quinoa + Wild Rice

Servings 2

Ingredients

  • 1/2 cup uncooked quinoa
  • 1/2 cup uncooked wild rice or brown rice
  • 1 red bell pepper
  • 3 cloves of garlic
  • 2 tablespoons chopped green onions
  • 2 teaspoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon rice vinegar
  • 1/2 tablespoon brown sugar or maple syrup
  • 2-3 eggs
  • Sriracha or other hot sauce to serve

Instructions

  1. First cook the quinoa and rice. The particular rice I was using called for the same ratio of water to grains and cook time as my quinoa. So I was able to cook them at the same time in the same pot. But check packages and cook according to the directions. I prefer to make my quinoa/rice mix a day or two ahead of time and store in a ziplock bag in the refrigerator. Dry quinoa/rice stir fries better than fresh, damp rice. Also, this cuts down on your cooking time. So if you make the quinoa/rice ahead of time, you can throw this breakfast together in 10-12 minutes.
  2. Mince the garlic, dice the bell pepper and chop the green onions. In a cup or small bowl, stir together the soy sauce, fish sauce, sesame oil, rice vinegar and brown sugar or maple syrup. Set aside until you need it.
  3. In a large pan, heat the olive oil over medium/high heat. Cook the bell pepper for 2-3 minutes until it begins to soften. Toss in the garlic and cook another minute. Now add in the cooked quinoa/rice mixture. Pour the sauce over everything and cook for 3-5 minutes until the moisture is gone and the quinoa/rice starts to pop up from the pan. Be sure to stir every once in a while during this process so things don’t stick to the pan, but there’s no need to constantly stir. Toss on the green onions and turn off the heat, but let the mixture sit and stay warm in the pan while you work on the eggs.
  4. I like to serve one egg per serving, but if you’re really hungry, go ahead and make two per serving. Totally up to you. I fry my eggs over medium, but you could also serve them sunny side up or even scramble them. Whatever you like. Serve the egg over the top of the stir fry once everything is ready.
  5. Then add your Sriracha or other hot sauce. If you don’t like hot sauce, you could add a 1/4 teaspoon to 1/2 teaspoon red pepper flakes to the stir fry instead.

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