Pineapple sriracha breakfast bowl
Kickstart your day with a flavorful Pineapple Sriracha Breakfast Bowl! This easy recipe combines wild rice, soy sauce, chili sauce, sesame oil, fresh pineapple, and a perfectly cooked egg, seasoned with a hint of salt and pepper. A deliciously spicy and sweet breakfast that packs a punch!
- 08 Mar 2025
- Cook time 25 min
- Prep time 10 min
- 1 Servings
- 9 Ingredients
Start your day with a burst of flavors in this Pineapple Sriracha Breakfast Bowl. This recipe combines the nutty taste of wild rice with the sweetness of pineapple, the spicy kick of sriracha, and the savory notes of soy sauce and sesame oil. It's a perfect, nutritious breakfast that will keep you energized throughout the morning.
Ingredients:
Instructions:
- Begin by cooking the wild rice. Place the 1/4 cup of wild rice in a small saucepan and add 1 cup of water.
- Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 30-40 minutes or until the rice is tender and has absorbed most of the water.
- Once cooked, set aside and keep warm.
- While the rice is cooking, dice the 1/3 cup of pineapple into small chunks.
- Finely chop the onion stalk.
- Heat 1 tbsp of sesame oil in a large skillet over medium heat.
- Add the chopped onion stalk and sauté for about 2 minutes until it starts to soften.
- Add the diced pineapple and continue to cook for another 3-4 minutes until the pineapple begins to caramelize. Stir occasionally to avoid burning.
- Add the 1 tsp of soy sauce and 3/4 tsp of chili sauce to the skillet.
- Stir to combine, making sure the pineapple and onion are well coated with the sauces.
- Season with a dash of salt and a dash of black pepper to taste. Mix well.
- In a separate non-stick pan, fry the egg to your desired level of doneness (sunny-side up, over-easy, or well done).
- Season the egg with a little salt and pepper if desired.
- In a bowl, place the cooked wild rice as the base.
- Top the rice with the pineapple and onion mixture.
- Place the cooked egg on top of the pineapple and onion mixture.
- Drizzle any remaining sesame oil from the skillet over the entire bowl for added flavor.
- Optionally, you can garnish with some chopped cilantro or green onions for added freshness.
- Serve immediately.
Tips:
- Cook the wild rice in advance to save time in the morning.
- Use a ripe pineapple for the best flavor balance with the spicy and savory elements.
- Feel free to adjust the amount of sriracha to match your spice tolerance.
- Garnish with some fresh herbs like cilantro or green onions for added freshness.
- For a vegetarian version, you can replace the egg with tofu scramble.
This Pineapple Sriracha Breakfast Bowl is a delightful and nutritious way to start your day. With its balanced combination of sweet, spicy, and savory flavors, it will surely become a favorite go-to breakfast recipe. Enjoy this versatile and delicious meal, and feel free to make it your own by experimenting with additional ingredients and garnishes.
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 14g | 9% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.71g | 10% |
| Sugar 8g | 8% |
| Fat | |
| Fat 20g | 23% |
| Saturated 3.80g | 13% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 100ug | 12% |
| Choline 210mg | 38% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.37mg | 29% |
| Vitamin B3 3.20mg | 20% |
| Vitamin B6 0.29mg | 17% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.57ug | 24% |
| Vitamin C 30mg | 33% |
| Vitamin E 1.19mg | 8% |
| Vitamin K 3.60ug | 3% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.29mg | 32% |
| Iron, Fe 2.05mg | 19% |
| Magnesium, Mg 90mg | 21% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 370mg | 11% |
| Selenium, Se 18ug | 34% |
| Sodium, Na 610mg | 41% |
| Zinc, Zn 3.23mg | 29% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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