Remember how I used to obsess/panic over what I would pack for lunch?
Well, I’ve moved onto breakfast.
Last week I made a baked oatmeal and this japanese breakfast fried rice. For breakfasts. On work days.
What is wrong with me?! Why can’t I subsist on sprouted bread and peanut butter anymore?
So now, in addition to making and bringing lunches, my lunch bag is bursting at the seams with breakfast as well.
I absolutely loved this breakfast. It has lots of filling protein from eggs and edamame, whole grains and even vegetables which I love to fit into breakfasts as often as possible.
If your breakfast has to have a sweet component, try some fruit on the side!
Nutrition per serving: 293 calories, 12 grams fat, 32 grams carbohydrates, 6 grams fiber, 15 grams protein
Japanese Breakfast Fried Rice
Prep Time: 5 minutes
Cook Time: 10 minutes
Keywords: stir-fry breakfast gluten-free high protein high fiber eggs Japanese
Ingredients (4 servings)
- 2 cups kale (frozen or fresh)
- 1 cup shelled edamame
- 1/2 cup shredded carrots (or more)
- 2 cups cooked and cooled brown rice
- 4 eggs, whisked
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce or tamari
Heat a large non-stick pan.
Add kale, edamame and carrots to pan.
Stir-fry for about 2-3 minutes.
Whisk eggs, sesame oil and soy sauce together.
Add brown rice and egg mixture to the pan, stirring until eggs are cooked.
Sprinkle with sesame seeds if desired.