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

by Emily Dingmann

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

Instructions

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.

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categories: breakfast, eggs, gluten-free, protein, vegetables, whole foods, whole grains10 comments

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