Tuna Kimchi Fried Rice
Prep time
Cook time
Total time
Serves: 1-2
  • 2 cups day-old leftover rice
  • 1 cup kimchi, chopped into smaller pieces
  • 1 serving of canned tuna (2 oz, about ¼ cup)
  • ½ cup diced onion
  • ½ cup diced carrot
  • 1 tablespoon oil
  • Seasonings:
  • ¼ cup kimchi juice
  • 1 teaspoon Korean hot pepper paste (gochujang)
  • 1 teaspoon sesame oil
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • Topping:
  • 1 sunny-side up fried egg
  • 1 teaspoon roasted sesame seeds
  • ¼ sheet of dried seaweed, shredded (optional)
  1. Mix the leftover rice with kimchi juice, Korean hot pepper paste (gochujang), sesame oil, salt and sugar, set aside.
  2. Heat oil in a pan over medium heat, sauté carrot and onion for 2-3 minutes until soft and slightly browned.
  3. Add kimchi, stir fry for 1-2 minutes and stir in the canned tuna, cook for 1 minute.
  4. Add in the flavored leftover rice, cook 4-5 minutes until throughly heat through. Stir frequently until all ingredients are mixed well.
  5. Sprinkle with roasted sesame seeds and dried seaweeds.
  6. Add a sunny-side up fried egg on top to serve and enjoy!
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Recipe by Spice the Plate at https://www.spicetheplate.com/rice-noodle/tuna-kimchi-fried-rice/