Kimchi and Tuna Fried Rice
Kimchi and Tuna Fried Rice
Enjoy this quick and easy Korean-inspired recipe by Sarah Benjamin.
  • Difficulty Level Easy
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 5 minutes
  • Yield 2 servings
  • 2 cups cooked Japanese rice
  • 1 cup Kimchi, chopped
  • 1 can of Tuna, drained
  • 2 Spring onions, chopped
  • 2 teaspoons Sesame oil
  • Sesame seeds, to garnish
  • Sauce:
  • 4 tablespoons Kimchi juice
  • 2 teaspoons Gochujang (Korean Chilli Paste)
  • 2 teaspoons Sugar
  1. Mix all the sauce ingredients together until combined
  2. In a large wok or frying pan, heat up 1 tablespoon of cooking oil over a medium-high heat
  3. Add the kimchi and stir to fry. Add the tuna, then the sauce and cooked rice. Toss to make sure everything is evenly combined and the rice is evenly coated with the sauce. This takes about 3 minutes
  4. Stir in the sesame oil and spring onion. Serve with sesame seeds on top

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