Saturday, 8 February 2014

Japanese Inspired Breakfast : Chicken-Veggie Saute & Egg Over Rice

My husband's breakfast most of the time consists of either pork bacon (turkey bacon is mine), longganisa, or hotdogs,  and rice with the occasional sunny-side up egg.  Those are the easiest to prepare specially when he needs to get off to work very early in the morning (around 5am).  Me? Fried egg kick's off my day. 

During non-working days, I try to be somewhat creative and I usually whip up something special.  So one morning, I decided to cook a Japanese style chicken & veggie saute for breakfast.  My husband, stubborn as he is, insisted on having American breakfast and a Japanese breakfast.  And by American breakfast he meant nothing but fried pork bacon.  So I had to fry several strips of bacon just to satisfy his morning appetite. 

By the way, you can have this for brunch too :-)


Ingredients :

Steamed White Rice
Egg cooked sunny side up
Chicken & Veggie Saute 


Chicken, minced - 1/4 c
Garlic, minced - 2 cloves
Onion, diced - 1/2 of a small piece
Carrots, thinly sliced lengthwise - 1/2 of a small piece
Pechay (young part only) - 10 stalks
Nori, thinly sliced lengthwise - 1 pc
White Wine - 1 tbsp
Mirin - 1 tbsp
Soy Sauce - 1/2 tbsp
Black pepper powder
Salt to taste
Vegetable Oil

Cooking Procedure :

1.  Place a tablespoon of vegetable oil, the minced garlic, and minced chicken in a pan, heat it under low fire, and pan fry the chicken until it turns almost brown.
2.  Throw in the onions and give a quick stir.
3.  Add in the carrots, stir for a minute.
4.  Pour in the white wine, mirin, soy sauce, and black pepper powder.  Stir briskly.  Add salt to adjust taste if needed.
5.  Toss in the pechay and nori.  Stir briskly.  Cook until the veggies wilt.
6.  Place desired amount of rice in a bowl.  Top it with the chicken & veggies saute and the fried egg cooked sunny-side up.


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