Tuna Kimchi Fried Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 1-2
Ingredients
  • 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)
Instructions
  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!
Notes
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Recipe by Spice the Plate at https://www.spicetheplate.com/rice-noodle/tuna-kimchi-fried-rice/