A quick fried rice recipe packed with flavor from kimchi and protein from tuna. It’s a perfect dish for a weeknight dinner or to use up leftover white rice.
Substitutions + Variations
Tuna – We use Korean canned tuna for this recipe which can be found online. However, you can use any 5 ounce can of tuna.
Spice – If you like your fried rice spicier, increase the amount of gochugaru to 2 tablespoons.
Salt – Likewise if you prefer a saltier dish, increase the soy sauce to 2 tablespoons.
Tips
Rice – This fried rice is best using leftover rice or rice that is cooked a day before and refrigerated. This dries out the rice for the preferred texture.
Kimchi – We recommend using fresher kimchi. If your kimchi is older and more sour, mix it with a 1/2 tablespoon of sugar before cooking.
Serve with
Daikon Jalapeno Pickles
Quick Radish Kimchi
Simple Kimchi Tuna Fried Rice
Ingredients
- 2 tablespoons canola oil
- 2 stalks green onion chopped
- 1 cup cabbage kimchi chopped
- 1 tablespoon gochugaru (Korean hot pepper flakes)
- ½ tablespoon granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 5.29 ounce can Korean tuna drained
- 3 cups cooked rice 1-day old, refrigerated
- sesame seeds optional
Instructions
Rice
- It is best to use leftover rice or to cook the rice the night before and refrigerate it. This dries it out so you don't have mushy rice.
Cooking
- Heat up a large frying pan or wok on medium heat and add oil.
- Add in green onions and fry for about 1 minute stirring constantly so they don't burn. This is trying to get the green onion oil to come out. You will see the green onion initially soak up the oil, and then produce a lot of green onion oil.
- Add kimchi, gochugaru, and sugar. Stir fry for 1 minute.
- Push the kimchi to the side and add soy sauce to the pan. Let the soy sauce boil (10-15 seconds) then mix it in with everything else.
- Add gochujang and tuna then stir fry for 1-2 minutes.
- Turn heat to low and add rice. Mix well so no white rice remains.
- Turn heat back to medium to stir fry and/or toss for another 1-2 minutes to let everything heat through. Sprinkle with sesame seeds or extra gochugaru.
- Serve immediately or fry an egg to serve on top of the rice.
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