TUNA KIMCHI Quinoa instead of Rice
Ingredients
- 2 cups day-old leftover rice or even quinoa
- 1 cup kimchi, chopped into smaller pieces
- 1 serving of canned tuna (2 oz, about ¼ cup)
- ½ cup diced onion
- ½ cup diced carrot
- 1 tablespoon avocado oil
- Seasonings:
- ¼ cup kimchi juice
- 1 teaspoon Korean hot pepper paste (gochujang)
- 1 teaspoon sesame oil
- ½ teaspoon sea salt
- ½ teaspoon coconut sugar
- Topping:
- 1 sunny-side up fried egg
- 1 teaspoon roasted sesame seeds
- ¼ sheet of dried seaweed, shredded (optional)
Instructions
- Heat oil in a pan over medium heat, sauté carrot and onion for 2-3 minutes until soft and slightly browned.
- Add kimchi, stir fry for 1-2 minutes and stir in the canned tuna, cook for 1 minute.
- Add in the flavored leftover quinoa, cook 4-5 minutes until throughly heat through. Stir frequently until all ingredients are mixed well.
- Sprinkle with roasted sesame seeds and dried seaweeds.
- Add a sunny-side up fried egg on top to serve and enjoy!
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