Description
A spicy, tangy, and nutrient-packed twist on classic fried rice, this Kimchi Fried Quinoa is loaded with fermented kimchi, savory seasonings, and crunchy green onions for a bold and satisfying meal.
Ingredients
Units
Scale
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 cup kimchi, chopped
- 1 tablespoon kimchi juice
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1/2 teaspoon ginger, grated
- 2 green onions, chopped (plus more for garnish)
- 1 teaspoon sesame seeds (for garnish)
- 1/4 teaspoon black pepper
- 1 fried egg (optional, for serving)
Instructions
- Cook the quinoa: In a pot, bring water to a boil, add quinoa, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- Sauté the aromatics: Heat sesame oil in a large pan over medium heat. Add garlic, ginger, and chopped green onions, cooking for 1-2 minutes until fragrant.
- Stir-fry the quinoa: Add the cooked quinoa to the pan, along with kimchi, kimchi juice, soy sauce, gochujang, and black pepper. Stir-fry for 3-5 minutes until heated through.
- Serve and garnish: Remove from heat, sprinkle with sesame seeds and additional green onions. Top with a fried egg if desired. Serve warm.
Notes
- For a vegan option, skip the egg or add tofu.
- Adjust spice levels by increasing or reducing gochujang.
- Leftovers can be refrigerated for up to 3 days and reheated in a pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Side Dish
- Method: Stir-Frying
- Cuisine: Korean, Fusion