Tuna kimchi fried rice is a quick and easy dish that is ready in 15 minutes. It is savory, subtly spicy and packed full of umami flavor. Top with a perfectly cooked sunny side egg and dive in!
The combo of tuna and kimchi has so much potential. There is saltiness, umami, spiciness, sourness, and punchy garlic taste. Since their flavors are so powerful already, you can keep the seasonings to a minimum yet make it taste beautifully complex.
This recipe can be made in one pan, with under 10 ingredients, and is gluten-free and dairy-free.
Best rice for making fried rice
When it comes to fried rice making, you may have heard that it’s always good to use rice that is a day or two old. This is because freshly cooked rice carried too much moisture, making the fried rice soggy and sticky.
However, if you are cooking some rice for this purpose, try adding slightly less water than usual. It will do a perfect job. Also, some rice cookers have a measuring line that says ‘sushi rice’ which guides you to add less water.
This applies to whether you are using short grain rice (such as Japanese or Korean brand) or longer grain rice (jasmine, basmati).
Ingredients for this recipe
- Sesame oil
- Kimchi - Cut into bite size pieces if necessary.
- Canned tuna - Any type of canned tuna works. Just remember to drain well before using.
- Tamari soy sauce
- Gochujang - Make sure to use a glute-free type.
- Cooked rice
- Sunny side eggs
- Nori seaweed
- Toasted white sesame
How to make tuna kimchi fried rice
1. Cook the kimchi and tuna. Heat up 1 tablespoon sesame oil in a pan. Add in the kimchi and tuna. Cook for 1 minute or until the moisture evaporates.
2. Season. Add in soy sauce and gochujang. Stir until everything is well combined.
3. Mix in the rice. Add in the cooked rice and 1 tablespoon sesame oil. Stir using a spatula or a turner.
4. Top and serve. Serve the fried rice on individual plates and top each with a sunny side egg, scallions, nori and sesame.
* See the recipe card below for detailed instructions.
How to store tuna kimchi fried rice
Cooked fried rice can be refrigerated for up to 4 days in an airtight container. Microwave or cook on the stovetop again to reheat.
It can also be frozen for up to 3 months. To avoid the kimchi smell spreading in the freezer, make sure to store in an airtight container or cling wrap tightly.
I do not recommend storing the sunny side egg topping together so always make a fresh one upon eating!
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Tuna Kimchi Fried Rice (Under 15 Minutes)
- 1 large skillet or wok
- 2 tablespoons sesame oil split into 2 portions
- 7 ounces kimchi roughly 1 cup, cut into bite size pieces if necessary
- 5 ounces canned tuna drained
- 2 tablespoons tamari soy sauce
- 2 teaspoons gochujang make sure it's a gluten-free type
- 4 cups cooked rice warm
- 4 sunny side eggs
- thinly sliced scallions
- nori seaweed hand torn
- toasted white sesame
- Heat up 1 tablespoon sesame oil in a pan. Add in the kimchi and tuna. Cook for 1 minute or until the moisture evaporates.
- Add in soy sauce and gochujang. Stir until just combined. (You do not need to cook off the moisture here.)
- Add in the cooked rice and 1 tablespoon sesame oil. Stir fry using a spatula or a turner.
- Serve the fried rice on individual plates and top each with a sunny side egg, scallions, nori and sesame.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.