Simple Kimchi Tuna Fried Rice
A quick fried rice packed with kimchi flavor and protein from tuna.
Servings: 2 people
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.