Breakfast Stir Fry Recipes

BREAKFAST STIR FRY WITH SAUSAGE FRITTERS

Breakfast Stir Fry with Sausage Fritters image

B Smith, restauranteur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe! Looking for a delicious breakfast made using Original Bisquick® mix? Then try this tasty vegetable and egg stir fry that's served with sausage fritters.

Provided by By Betty Crocker Kitchens

Categories Breakfast

Time 45m

Yield 4

Number Of Ingredients 15

Ingredients

3/4 cup Original Bisquick™ mix
3 tablespoons milk
1 egg
1/2 cup cooked, crumbled turkey breakfast sausage
1/4 cup chopped red bell pepper
1/4 cup finely chopped carrots
1/4 teaspoon pepper
Oil for frying
2 tablespoons vegetable oil
1 1/2 cups chopped green onions
4 eggs, beaten
2 cups chopped fresh kale
4 oz fresh snow pea pods (1 cup)
1 cup chopped carrots
1 to 2 tablespoons soy sauce

Steps:

Heat oil in deep fat fryer or deep skillet to 375 F. In medium bowl, mix Bisquick, milk and egg until smooth. Stir in remaining Fritter ingredients. Drop batter by tablespoonfulls into hot oil. Cook 2 to 3 minutes, turning once, until golden brown. Remove from fryer with basket or slotted spoon. Drain fritters on paper towels; keep warm.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook and stir green onions about 2 minutes or until soft. Stir in eggs; cook and stir about 2 to 3 minutes or until eggs are cooked completely. Remove egg mixture from skillet; keep warm. Add vegetables and soy sauce; cook and stir vegetables about 2 minutes or until crisp tender. Add egg mixture to vegetables.
Spoon vegetable/egg mixture onto plates; top with fritters.

Nutrition Facts : Calories 410, Carbohydrate 29 g, Cholesterol 275 mg, Fat 4 1/2, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 7 g, TransFat 1 g

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

BREAKFAST STIR-FRY

Breakfast Stir-Fry image

Make and share this Breakfast Stir-Fry recipe from Food.com.

Provided by Mrs.Habu

Categories Breakfast

Time 8m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch green onion, sliced diagonally into 1/2 inch pieces
1 cup button mushroom, thinly sliced
1 cup cherry tomatoes, halved
1 tablespoon olive oil
salt & freshly ground black pepper

Steps:

Heat olive oil in a large skillet.
Add green onion and mushrooms.
Stir-fry over a high heat for 1 minute
Add the tomatoes and cook for a further 2 minutes or until the mushrooms have cooked.
Season with salt and pepper and serve.

Nutrition Facts : Calories 50, Fat 3.6, SaturatedFat 0.5, Sodium 7.6, Carbohydrate 4.2, Fiber 1.4, Sugar 2, Protein 1.4

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