|Fried Quinoa Rice with Kimchi and Pine Nuts (Serves 2)|
|30g (you can put more if you like pine nuts)|
Korean hot sauce
|1 large scoop|
Leftover quinoa rice (if freshly cooked: 40g quinoa + 80g rice + 100g water)
|multicolored white cut chicken|
|1/3 of a root|
Cantonese poached chicken, known as “white cut chicken
|Moderate amount (more if you like meat)|
mustard (Brassica juncea)
Stir Fried quinoa rice with kimchi and pine nuts.
One bowl of leftover rice, about 120g. if there is no leftover rice, the ratio of quinoa rice is about: quinoa 40g + rice 80g + water. 100g.
A small bowl of pine nuts, if you like the texture of pine nuts, you can put more, it will make the rice more delicious. And 40g of kimchi and a big spoonful of Korean hot sauce. (There’s no need for extra soy sauce or salt in the fried rice, the saltiness of the kimchi and spicy sauce is enough.)
Add a little oil to the pan and fry the pine nuts on low heat, then add some garlic and green onions and fry them (or leave them out), then add the kimchi and fry them together.
Add quinoa rice, stir-fry slowly, then add a spoonful of Korean chili sauce and continue to stir-fry, sprinkle a little green onion before serving. (You can leave it out if you don’t have it for aesthetics.)
Market-bought white cut chicken, cut yourself into easy-to-eat sizes by changing the knife. Cut a little shredded bell pepper to go with the carrots.
In a pan without oil, put the chicken skin side down and slowly fry the oil out of the chicken.
Add the shredded bell pepper and carrots and slowly fry evenly until the shredded carrots are soft and ready to cook.
Wash and shred the mustard greens so that they are easier to cook.
Add a little water to the pan and let the mustard cook, then grind some salt to taste.
(2) Put the skin side of the white cut chicken down, without oil in the pan, slowly fry out the oil from the chicken skin.