Tuna Kimchi Fried Rice Easy Recipe

Do you need to prepare supper quickly since you’re in a hurry? You can quickly prepare a great supper with just a can of tuna and a few other ingredients. Within 15 minutes you have super yummy Tuna Kimchi Fried Rice at your dinner tables!

The kimchi gives this rice dish its acidity and flavor. It’s an easy meal that you can make with kimchi and literally any vegetable you have in your fridge.

Tuna Kimchi Fried Rice (Kimchi Chamchi Bokkeumbap, 김치참치 볶음밥) has a light flavor and is not greasy at all. Thanks to its sauce, the dish is not bland at all and gives an umami-rich flavor.

It tastes quite garlicky and slightly sweet and sour. For a different texture, the bottom of the rice becomes beautiful and crispy. The popular Korean cuisine staple “Chamchi” is canned tuna fish. This tuna fried rice only requires a few basic ingredients.

For a full-course meal, combine the rice with a dish of Hong Kong noodles, and Phoenix rolls – and you have yourself an Asian cuisine ready for a lavish dinner!

Key Ingredients

• 5.29 oz Oil or water-packed can of Tuna             
• ½ teaspoon Sugar                                                  
• 1 ½ Cup  Kimchi+ kimchi juice.                        
• ½ teaspoon Salt                                                     
• 3cup Cooked rice (cold and leftovers)         
• ½ cup Diced Carrot                                       
• 2 Chopped green onions                        
• 1 tsp Hot pepper paste(Korean)                   
• Fish sauce (to taste)                                   
• 1 tbsp Oil                                                     
• 2 tbsp Sesame oil                                         

Toppings (optional)

• 2 Fried eggs                                          
• Furikake (to taste)                                        
• Sriracha (to taste)                                     

ℹ️ Koreans typically use short-grain rice like Japonica rice or Indica rice. Some other popular rice variants used in this dish are Koshihikari rice and Calrose rice. These two are mostly used in sushi. You can also use long-grain rice like Basmati and Jasmine.

ℹ️ The best rice type for fried rice is the day-old rice that is chilled in the refrigerator. If you use freshly cooked, hot rice, it will turn mushy during cooking. If you don’t have day-old rice, you can cook the rice in less water and keep them slightly undercooked for the perfect texture.

Important Things to Consider

• Always use a non-stick skillet for cooking this dish. There are chances of ingredients getting burned or sticking to the bottom of the stainless-steel pan.
• Feel free to include any vegetables you have in the refrigerator! This fried rice tastes fantastic with corn, peas, spinach, carrots, broccoli, and any other lush green vegetables.
• Add the last drizzle of sesame oil to the fried rice to add flavor.
• The kimchi gets tarter and more flavorful as it ages.
• Always use chilled leftover rice because it can be set up. Rice that is cold makes it simpler to separate while frying and reduces the likelihood that your fried rice will come out mushy.

Tuna Kimchi Fried Rice Recipe

Try this easy tuna kimchi fried rice recipe that only needs a few ingredients. It only takes 15 minutes to get this dish ready for dinner.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Korean

Servings 2

Ingredients

  

• 5.29 oz Oil or water-packed can of Tuna
• ½ teaspoon Sugar
• 1 ½ Cup Kimchi+ kimchi juice.
• ½ teaspoon Salt
• 3 cup Cooked rice cold and leftovers
• ½ cup Diced Carrot
• 2 Chopped green onions
• 1 tsp Hot pepper paste Korean
• Fish sauce to taste
• 1 tbsp Oil
• 2 tbsp Sesame oil

Toppings (optional)

• 2 Fried eggs
• Furikake to taste
• Sriracha to taste

Instructions

 

• Combine the remaining rice with the kimchi juice, gochujang, sesame oil, salt, and sugar; set aside.
• In a skillet with heated oil over medium heat, cook carrot and onion for a few minutes until they are tender and beginning to brown.
• Add the kimchi, and stir-fry for 1–2 minutes, then add the tuna in a can.
• Add the flavorful leftover rice and heat it through for 4–5 minutes. Until all components are thoroughly combined, stir constantly.
• Top with dried seaweed and roasted sesame seeds and serve with a fried egg that is sunny side up.

Notes

• Always use a non-stick skillet for cooking this dish. There are chances of ingredients getting burned or sticking to the bottom of the stainless-steel pan.
• Feel free to include any vegetables you have in the refrigerator! This fried rice tastes fantastic with corn, peas, spinach, carrots, broccoli, and any other lush green vegetables.
• Add the last drizzle of sesame oil to the fried rice to add flavor.
• Always use chilled leftover rice because it can be set up. Rice that is cold makes it simpler to separate while frying and reduces the likelihood that your fried rice will come out mushy.

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Nutritional Facts