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Thai-Inspired Breakfast Stir-Fry
Thai-Inspired Breakfast Stir-Fry

Thai-Inspired Breakfast Stir-Fry
A flavorful and nutritious Thai-inspired breakfast stir-fry with eggs and vegetables.
Thai-Inspired Breakfast Stir-Fry

To provide a balanced and energizing start to the day, supporting muscle recovery and energy levels for cycle training.

Ingredients:
1
Servings
  • 3
    item
     egg
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     spinach
  • 150
    g
     brown rice
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 30
    g
     green onion
  • 1
    tbsp
     sesame seeds
Preparation Time: 20 minutes
Thai-Inspired Breakfast Stir-Fry
Instructions:
  1. Cook the brown rice according to package instructions and set aside.
  2. Heat olive oil in a large pan over medium heat.
  3. Add minced garlic and ginger, sauté for 1 minute until fragrant.
  4. Add sliced red bell pepper and cook for 3-4 minutes until slightly softened.
  5. Add spinach and cook until wilted.
  6. Push vegetables to the side of the pan and crack eggs into the pan, scrambling them gently.
  7. Once eggs are cooked, mix with vegetables.
  8. Add cooked brown rice to the pan and stir to combine.
  9. Pour soy sauce over the mixture and stir well.
  10. Garnish with chopped green onions and sesame seeds before serving.
Nutrition Per Serving 576 g Per 100g
Energy 900 kcal 156 kcal
Protein 36 g 6.3 g
Fibre 8 g 1.4 g
Salt 2.5 g 0.4 g
Sugar 6 g 1.0 g
Carbohydrates 95 g 16.5 g
Fat 45 g 7.8 g
  • 3
    item
     egg
  • 1
    tbsp
     olive oil
  • 100
    g
     red bell pepper
  • 100
    g
     spinach
  • 150
    g
     brown rice
  • 2
    tbsp
     soy sauce
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 30
    g
     green onion
  • 1
    tbsp
     sesame seeds
1
Servings
0

Cook the brown rice according to package instructions and set aside.

Heat olive oil in a large pan over medium heat.

Add minced garlic and ginger, sauté for 1 minute until fragrant.

Add sliced red bell pepper and cook for 3-4 minutes until slightly softened.

Add spinach and cook until wilted.

Push vegetables to the side of the pan and crack eggs into the pan, scrambling them gently.

Once eggs are cooked, mix with vegetables.

Add cooked brown rice to the pan and stir to combine.

Pour soy sauce over the mixture and stir well.

Garnish with chopped green onions and sesame seeds before serving.

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