A gluten-free fonio brunch with fermented flavor and kick from kimchi.
10 Min Prep
12 Min Cook
4 Servings
by: Yolele
Ingredients
- 3 cups Yolélé fonio, cooked + cooled according to package
- 1 cup roughly chopped kimchi (6 ounces) plus extra kimchi juice to taste
- ½ medium yellow onion, diced
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, finely chopped
- 3 scallions, thinly sliced
- 1 handful torn or roughly chopped cilantro and/or basil
- 1 teaspoon olive oil plus more
- 2 teaspoons tamari or gluten-free soy sauce, or to taste
- 1 teaspoon sesame oil, or to taste
- 4 eggs
Preparation
-
Step 1
In a medium pan, heat oil on medium-low, and add onions, garlic, and ginger.
-
Step 2
Stir until onions become fragrant, about 3 minutes.
-
Step 3
Add kimchi and continue to stir about 5 minutes. Add reserved liquid towards the end.
-
Step 4
Turn heat to medium-high, add cooked fonio and stir until fonio absorbs the liquid, about 3 minutes.
-
Step 5
Add soy sauce and sesame oil and mix well, stirring about 2 minutes more.
-
Step 6
Transfer Kimchi Fried Fonio to bowls.
-
Step 7
Re-use the pan: add more oil and fry eggs over medium heat.
-
Step 8
Top bowls with fried eggs, scallions + herbs. Serve immediately!
Shop the Products
In this Recipe...
Fonio
Regular price$7
Fonio is a regeneratively grown, community-building, really small ancient grain that’s been celebrated in West Africa for over 5,000 years. A versatile, nutrient-dense, anything-but-boring alternative to rice, quinoa or couscous, fonio brings the spirit of West Africa to your kitchen in just five minutes. It’s a simple, everyday sidekick to grilled meats, fish, and veggies, soaking up sauces and juices beautifully.
Related Recipes
