Tuna Kimchi Fried Rice (Edit recipe)

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This tuna kimchi fried rice is one of my favorite easy weekday lunches that takes just 15 minutes. Kimchi and canned tuna is a classic comfort food combo in Korean households, and the flavors are just wonderful. Enjoy it wrapped in some toasted seaweed sheets!

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PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

13

Serves: 2

Ingredients

2 tsp Avocado Oil, or any neutral flavored oil
1 cup Kimchi, chopped
5 oz Tuna, Canned, drained
2 cups Rice, Jasmine, or short grain rice, COOKED - best if it's a day old
1 Tbsp Kimchi Juice
2 tsp Soy Sauce, or Tamari Sauce, for gluten free
1 tsp Gochujang (Red Chili Paste), add more if you like spicy
1 tsp Granulated White Sugar, or brown sugar, plus more to taste
1 Tbsp Toasted Sesame Oil
2 whole Eggs, fried
1 whole Green Onion (Scallion), chopped
2 pinch Sesame Seeds
10 grams Organic Seaweed Snacks, Sea Salt, about 2 packs

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat avocado oil in a large skillet over medium high heat.
Add kimchi and stir cooking for 3 minutes until cooked and softened. Stir in canned tuna and mix well.
Add rice, kimchi juice, soy sauce, gochujang, and sugar. Mix well, breaking up the rice while you stir.
Stir in sesame oil until fully mixed, then remove from heat.
Divide into two bowls, each topped with a fried egg, green onion slices, and sesame seeds.
You can sprinkle with torn up toasted seaweed, or wrap a spoonful in one sheet and enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	998
Fat:	17 g
Carbohydrates:	198 g
Protein:	20 g
Cholesterol:	3 g
Sodium:	710 mg
Fiber:	6 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.