This Kimchi Tuna Fried Rice recipe comes together quickly for a tasty lunch or dinner. Made with leftover fried rice and canned tuna, it is a cheap meal that doesn't skimp on flavor.
If you have never had kimchi before, you're in for a treat. I often keep this spicy fermented cabbage on hand and eat it straight away standing in front of the fridge or as a quick snack. Cooking it mellows out the pungency and spice and it comes out tasting much different than before.
Kimchi fried rice, also called kimchi-bokkeumbap, is the perfect meal to enjoy it, as it uses up leftover rice, it is protein packed from using canned tuna, and the kimchi seasons everything with minimal effort.
For another recipe using leftover rice, you'll love Green Curry Fried Rice.
Ingredients
Sesame Oil- Both toasted sesame oil and regular sesame oil work. This type of oil is very pungent, so use sparingly.
Canned Tuna- I used plain tuna in this recipe, but flavored korean spicy tuna such as Dongwon will work as well. My favorite canned tuna is Safe Catch.
Leftover Rice - Use rice that has completely cooled in the fridge, preferable day old.
Kimchi - My favorite brand of kimchi is from Wild Brine, it is spicy and super flavorful. The older the kimchi, the tangier it will be. Make sure to include some of the kimchi juices when you add it to the skillet.
Gochujang Paste - Used in reader favorites such as Gochujang Aioli and Gochujang Pasta, this korean hot sauce adds an additional layer of fermented taste and spice.
Soy Sauce- Or Liquid Aminos or Coconut Aminos. Just enough to add salty, umami flavor.
Green onions- Use them in the recipe and as a garnish.
Step by Step Instructions
Step 1. Heat oil in a wok over medium heat. Once hot, add chopped kimchi, soy sauce, and gochujang paste, and cook for 2-3 minutes.
Step 2. Add canned tuna, breaking it up as you go. Cook for 1 minute.
Step 3. Add in pre cooked rice and stir to coat, cook for 3-4 minutes, allowing it to "fry" and brown slightly. You should hear some crackling from the oil.
Step 4. Stir in chopped green onions and remove from heat. Serve in a bowl topped with a fried egg.
How to Serve Tuna Kimchi Fried Rice
Enjoy this rice dish on its own or with a fried egg on top.
Add extra chopped green onions and a sprinkle of sesame seeds to complete the dish.
Recipe Tips
- I like to use leftover jasmine or basmati rice. If you have rice from takeout food, that works great! Using leftover rice will ensure that it is not mushy and will give you that typical fried rice texture.
- Add any chopped veggies you may have, such as bell peppers, peas, or carrots.
- Kimchi can vary from spicy to super spicy, so choose according to your preferences. Remember the spice will mellow out some as it cooks.
More Rice Recipes
If you tried this Kimchi Tuna Fried Rice or any other recipe on my website, please please leave star rating and a comment! I love to hear from you.
Kimchi Tuna Fried Rice
Ingredients
- 1 tbsp. sesame oil
- ½ cup kimchi
- 1 tbsp. soy sauce
- 1 tsp. gochujang paste
- 1 can tuna 5 oz.
- 1 ½ cups cooked rice
- 1 green onions trimmed and chopped
- 1 fried egg for serving
Instructions
- Heat oil in a wok over medium heat.
- Once hot, add chopped kimchi, soy sauce, and gochujang paste, and cook for 2-3 minutes.
- Add canned tuna, breaking it up as you go. Cook for 1 minute.
- Add in pre cooked rice and stir to coat, cook for 3-4 minutes, allowing it to "fry" and brown slightly. You should hear some crackling from the oil.
- Stir in chopped green onions and remove from heat. Serve in a bowl topped with a fried egg.
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