RECIPE: Brown Rice Breakfast Stirfry

This recipe for Brown Rice Breakfast Stirfry for breakfast consists of a serving of slow carb, protein and vegetables.   After trying many “healthy” breakfasts, I’ve found that this one is perfect for my body type and digestive system. I use this recipe for other meals like lunch and dinner.








Ingredients:

½ cup of cooked brown rice (I use Mahatma that I cook every couple of days for meals)

Protein choices

(meat-based)

¼ cup of cut Turkey kielbasa  or 2 slices of Turkey breast
imitation crab meat
grilled chicken breast strips
salmon croquettes
sliced veggie sausage patties

OR

(dairy-based)

½ cup of scrambled egg substitute (it doesn’t have the fat, cholesterol that eggs do)

OR

(non-dairy based)

½ cup of cubed extra firm tofu or (I use Nasoya Extra Firm Tofu)

½ cup of veggie crumbles or (I like LightLife Smart Ground)

½ cup of cut veggie sausages (Gimme Lean is an incredible product)

AND

Vegetable choices

½ cup of sliced mushrooms (I prefer white button, shitake)

a few slices of onions, green or red peppers or celery

Other choices
raisins
almonds

Instructions

1 - Stir-fry your protein and veggies with ground black pepper and soy sauce to taste.  Cook until onions or celery are soft but firm. (If you are using tofu, scramble it last as it will assume the taste of everything else in the pan.)

2 - Place this mixture over a plate of the cooked brown rice.

3 - Sprinkle the mixture with some salsa or dill pickle cubes for a tangy treat !!

This recipe for Brown Rice Breakfast Stir fry Recipe can also be used for lunch and even dinner.