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up close of finished kimchi tuna fried rice.
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5 from 1 vote

Kimchi Tuna Fried Rice

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.
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: dinner, Lunch, Snack
Cuisine: korean
Servings: 2 servings
Calories: 309kcal
Author: Sarah Baumeister

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.

Nutrition

Calories: 309kcal | Carbohydrates: 36g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 745mg | Potassium: 276mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 3mg