Kimchi Fried Rice With Tuna
A savory fusion of tangy and spicy flavors, this kimchi fried rice recipe is incredibly easy to make, featuring bright fermented kimchi and tender chunks of tuna, perfect for a quick weekday meal!
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Servings: 2
Calories: 415kcal
Equipment
- Wok optional
Ingredients
- 1 cup tteokbokki ddeok glutinous rice cakes
- 2 packets instant ramen noodles only the noodles
- 4 cups of water alt. broth or stock for more flavor
- ½ cup gochujang use as little as ¼ cup for less heat
- 1-2 tablespoons honey adjust to taste
- 1 tablespoon soy sauce
- 2 cloves garlic minced (alt. 2 teaspoons garlic paste)
- 1 cup cabbage sliced
- 1 can tuna fish alt. 2 sliced frozen sheets of fish cakes
- 3-4 whole green onions roughly chopped
- 1 boiled egg cut in half (optional)
- ½ cup mozzarella cheese optional, for a cheesy twist
- Sesame seeds and seaweed flakes optional, for garnish
Instructions
- Heat a large skillet or wok over medium heat and add the sesame oil. Swirl to coat the pan.
- Toss in the minced garlic and sauté until fragrant, about 30 seconds.
- Add the chopped kimchi and cook for a couple of minutes until it starts to soften.
- Stir in the drained tuna, breaking it into chunks, and cook for another minute.
- Increase the heat to high and add the cooked rice to the pan, stirring to combine everything evenly.
- Drizzle in the kimchi juice, soy sauce, and sugar, mixing well. If you're using gochujang for the extra kick of heat, add it now, as well.
- Cook for 5–7 minutes, stirring occasionally until everything is heated through and the rice starts to get a little crispy on the edges.
- In the meantime, fry the eggs to your liking in a separate pan. If you like your fried rice to have the egg evenly distributed throughout, crack both eggs into a small bowl and break the yolks to mix them together like you’re making an omelet, and then pour it over the eggs about 2 minutes before your kimchi fried rice is cooked to your desired crispiness.
- Once the fried rice is done, take the pan off the heat and season with salt and pepper to taste, mixing in the green onions. Serve tuna kimchi fried rice hot, topped with a fried egg, a sprinkle of sesame seeds, and, if you like, some seaweed strips for an added touch of nutrition.
Notes
Which Pan?: Use a wok or large skillet for best results. The high heat helps to quickly cook and evenly distribute the ingredients.
Less Spicy: for a less hot kimchi fried rice, use a milk kimchi or even a white kimchi, and use a level 1 gochujang or omit it altogether.
Nutrition
Calories: 415kcal | Carbohydrates: 53g | Protein: 31g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 146mg | Sodium: 968mg | Potassium: 611mg | Fiber: 3g | Sugar: 17g | Vitamin A: 718IU | Vitamin C: 28mg | Calcium: 234mg | Iron: 3mg