Korean Chayote Squash Breakfast Stir Fry Recipe

About this recipe

Start your day with a flavorful Korean Chayote Squash Breakfast Stir-Fry that blends fresh vegetables, protein-packed quinoa, and a savory spice mix for a delicious and nutritious meal. The chayote squash adds a mild sweetness, complemented by the crunch of carrots and cucumber. Infused with soy sauce and Moroccan spices, this dish delivers rich, satisfying flavors while staying diabetic-friendly. With 38 grams of protein and only 44 grams of carbs per serving, it's designed to keep your energy levels stable and support muscle recovery. Quick to prepare and perfect for meal prepping, this breakfast stir-fry combines convenience with health benefits. Serve it warm and enjoy the balance of textures and tastes that make it a standout dish for any morning.

Ingredients

• 300 g Trs Flake Rice Thick Pawa 300G
• 500G Tropical Sun Basmati Rice 500g
• 1 Kg Nuzest Rich Chocolate Clean Lean Protein Powder
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• - Spice Kitchen Moroccan Spice Tin
• - Amoy Dark Soy Sauce
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 1 Onion Large 1 Each
• 250 Ml Trs Lemon Juice 250Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Rinse the basmati rice thoroughly, then cook it in boiling water until tender, about 15 minutes.
2. 2. Peel and chop the chayote squash into thin slices, and julienne the carrots and cucumber.
3. 3. Heat olive oil in an air fryer-safe pan and sauté chopped onion and minced garlic until fragrant.
4. 4. Add the chayote squash slices and carrots to the pan, cooking for 5 minutes while stirring occasionally.
5. 5. Sprinkle the Moroccan spice mix and black pepper over the vegetables, ensuring even coating.
6. 6. Stir in the soy sauce and lemon juice to create a savory glaze, cooking for another 3 minutes.
7. 7. Mix the cooked rice with the Nuzest protein powder in a separate bowl, ensuring it is evenly combined.
8. 8. Combine the rice mixture with the stir-fried vegetables, gently folding to distribute the flavors.
9. 9. Add the julienned cucumber for a refreshing crunch, stirring lightly to integrate.
10. 10. Adjust salt if needed and cook for another 2 minutes to meld the flavors together.
11. 11. Serve the stir-fry warm, garnished with a sprinkle of black pepper and a lemon wedge for extra zest.