We are eating 30 Days of Quinoa this month. This is no. 17. See the rest of the quinoa dishes >> here <<
In all the flurry that was Food Allergy Awareness Week last week, we had to put quinoa on the back burner (not literally, since we cook quinoa in a rice cooker) for a few days. But we’re catching up now, with a few quinoa posts in a row…
When we made Kimchi Fried Oats last year, it was a little much, we know. Just the sheer fact that we were doing oatmeal in a non-sweet preparation was enough, but adding kimchi and spam? But with quinoa, it doesn’t seem the least bit wrong to take that last bit of leftover quinoa and sauté it with chopped kimchi, onions, scallions, and whatever other delicious bits you might have in your refrigerator.
Kimchi Fried Rice Quinoa
The recipe for Kimchi Bokeeum Bap is fairly loose, and can be used with the standard white rice, brown rice, or in our case, quinoa. We’ve also made kimchi fried rice with oatmeal, as you know.
serves 2, can be doubled, tripled, etc.
1 tablespoon canola oil
½ – 1 cup kimchi, drained and chopped
½ cup crumbled tofu, diced chicken, pork, or beef, chopped bacon, or nothing for a vegetarian version
2 cups cooked quinoa, cold or room temperature
2 teaspoons soy sauce
1 tablespoon sesame oil
salt and pepper to taste
optional toppings for each bowl: fried egg, sliced scallions, nori komi furikake (which is what we used)
Heat canola oil in saute pan over medium heat. Add chopped kimchi and tofu/chicken/otherprotein and stir fry until kimchi has browned slightly at the edges, about 5 minutes.
Add quinoa and stir until oats are separated and mixed evenly with kimchi. Add soy sauce and stir fry until oats are heated through, about 5 minutes. If the Kimchi Fried Rice Quinoa is not spicy enough, add some of the red pepper liquid “juice” from the kimchi container.
Season to taste with salt and pepper, remove from heat, and drizzle in sesame oil.
Serve hot, along with any of the optional toppings.