Description
Tuna Kimchi Fried Rice is a quick and flavorful Korean-inspired dish combining savory canned tuna with tangy aged kimchi, seasoned with gochujang, soy sauce, and garlic, all stir-fried with rice for a satisfying and easy meal. Garnished with green onions, toasted sesame seeds, seaweed, and a fried egg, this dish delivers a perfect balance of spicy, savory, and umami flavors in just 15 minutes.
Ingredients
Main Ingredients
- 1 tbsp oil
- 250 grams canned tuna (8.82 oz)
- 2 cups aged kimchi and juice (roughly cut with scissors)
- 3 cloves garlic (minced)
- 1 tbsp gochujang
- 3 tbsp soy sauce (low sodium)
- 1 tsp sugar
- 4 cups cold cooked rice
Garnishes
- Green onions, chopped
- Toasted sesame seeds
- Fried egg (optional)
- Shredded seaweed (optional)
Instructions
- Heat the oil and sauté garlic and kimchi: Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, add the minced garlic and sauté for a few seconds until fragrant. Add 2 cups of aged kimchi along with its juice, stirring occasionally, and cook for 2 to 3 minutes until the kimchi softens and releases its flavors.
- Add the tuna: Add 250 grams of canned tuna to the skillet and sauté for about 1 minute, mixing well with the kimchi to incorporate the flavors evenly.
- Season the mixture: Stir in 3 tablespoons of low sodium soy sauce, 1 teaspoon of sugar, and 1 tablespoon of gochujang. Mix thoroughly to combine all the ingredients and develop a balanced savory and spicy taste.
- Add the rice and combine: Add 4 cups of cold cooked rice to the skillet. Using a spatula, break up any clumps and stir-fry the mixture until the rice is evenly coated with the seasoning and heated through, about 5 minutes.
- Finish and garnish: Remove the skillet from heat. Top the fried rice with chopped green onions and toasted sesame seeds. Optionally, add a fried egg and shredded seaweed on top for extra texture and flavor before serving.
Notes
- Using cold, leftover rice helps to prevent clumping and ensures better texture when frying.
- Adjust the amount of gochujang according to your preferred spice level.
- You can substitute canned tuna with cooked fresh tuna or other proteins like chicken or tofu.
- For a gluten-free version, make sure to use tamari or gluten-free soy sauce.
- Leftover fried rice stores well in the refrigerator for up to 2 days.
