Tuna Kimchi Fried Rice (Under 15 Minutes)
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!
Equipment
- 1 large skillet or wok
Ingredients
- 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
Toppings
- 4 sunny side eggs
- thinly sliced scallions
- nori seaweed hand torn
- toasted white sesame
Instructions
- 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.
Notes
Storage direction:
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.
Nutrition
Serving: 1Calories: 378kcalCarbohydrates: 47gProtein: 18gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 176mgSodium: 892mgPotassium: 282mgFiber: 2gSugar: 1gVitamin A: 309IUVitamin C: 0.4mgCalcium: 65mgIron: 3mg
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.
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