KIMCHI TUNA FRIED RICE

Easy kimchi tuna fried rice recipe!

Koreans usually cook fried rice when their fridge is nearly empty or when they need to get rid of leftover vegetables. This recipe is a great example of those. πŸ™‚ Kimchi fried rice with tuna!

I often make kimchi fried rice with smoky bacon but canned tuna is also a popular choice along with spam. Enjoy!

INGREDIENTS FOR KIMCHI TUNA FRIED RICE (SERVES 2)

MAIN

  • Some cooking oil
  • 1/2 onion, diced
  • 1/5 zucchini, dice
  • 1 cup kimchi, cut into small pieces
  • 185g /6.5 ounces canned tuna, liquid drained
  • 2 cups cooked rice
  • 1 Tbsp toasted sesame oil

SEASONING SAUCE (MIX THESE IN A BOWL)

  • 1 Tbsp kimchi juice (liquid from kimchi container)
  • 1 Tbsp gochujang (Korean chili paste)
  • 1/2 Tbsp soy sauce, regular
  • 1/2 Tbsp sugar

GARNISH (OPTIONAL)

  • green onions, thinly sliced
  • toasted sesame seeds
* If you want to learn more about Korean ingredients, check my essential Korean ingredients list.

HOW TO MAKE KIMCHI TUNA FRIED RICE

1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
2. Pan fry the onion first, then add the other ingredients about every 2 minutes in the following order: zucchini, kimchi, and tuna. Stir well.
3. Add the rice and the sauce. Stir it evenly with vegetables and tuna. Then add the sesame oil and mix them well. Serve.

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