Kimchi Tuna Fried Rice
Here’s a delicious kimchi fried rice recipe with canned tuna that can be made in less than 15 minutes. It only requires things you easily have at home - canned tuna and kimchi!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Some cooking oil (, I use rice bran oil)
- 1 cup kimchi (, cut into small pieces)
- 185 g canned tuna ((6.5 ounces), drained)
- 2 cups cooked rice
- 50 g canned corn kernels ((1.8 ounces), (optional), drained)
- 1 Tbsp toasted sesame oil
- 1 Tbsp kimchi juice ((liquid from kimchi container))
- 1 Tbsp gochujang ((korean chili paste), reduce if you don't tolerate spicy food)
- 1/2 Tbsp soy sauce (, regular (I use Kikkoman brand))
- 1/2 Tbsp sugar ((raw sugar or brown sugar))
- green onions (, thinly sliced)
- toasted sesame seeds
- dried seaweed (strips)
- egg (, sunny side up)
Instructions
- 1
Add the ingredients for the seasoning sauce to a bowl and mix well. Set aside. Place a pan over medium-high heat and add cooking oil when it’s hot enough. Spread around with a spatula.
- 2
Add the kimchi and stir for 2 to 3 minutes, until softened. Add the canned tuna and mix until well combined.
- 3
Add the rice and the seasoning sauce, mix them together thoroughly.
- 4
Add the corn kernels (optional) and sesame oil. Mix until well combined. Serve. Garnish with sesame seeds, green onion, and dried seaweed strips. Place a sunny side egg on top. Enjoy!