Kimchi and Tuna Fried Rice
Kimchi and Tuna Fried Rice
Dig into this quick and easy Korean-inspired fried rice recipe by Sarah Benjamin from Simply Special.
  • Difficulty Level Easy
  • Technique Stir Frying
  • Preparation Time 5 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 1 cup Kimchi, drained and liquid reserved
  • 3 cups cooked and cooled Japanese rice
  • 2 cans of Tuna, drained
  • 4 tablespoons Gochujang (Korean red pepper paste)
  • ¼ cup Water
  • 2 teaspoons Sesame oil
  • Salt and pepper, if needed
  1. Roughly chop the kimchi.
  2. Heat up a pan with 3 tablespoons vegetable oil and fry the drained kimchi for 1 minute, then add the tuna and fry for another minute longer.
  3. Add the overnight rice and toss, then add the Gochujang (add more or less depending on how spicy you want the fried rice).
  4. Pour in 2-3 tablespoons of the reserved kimchi liquid, the water and the sesame oil.
  5. Stir until all the liquid has been absorbed and all the ingredients are evenly mixed.
  6. Serve immediately!

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