Tuna Kimchi Fried Rice (20 min. Recipe)
Tuna Kimchi Fried Rice. A spin on your classic Korean kimchi fried rice with the addition of tuna. Savoury, delicious with a bit of tuna in every bite. Perfect for a quick lunch or dinner. Ready in 20 minutes or less if you have cooked rice.
In a non-stick pan set over medium high heat, add cooking oil followed by diced onions. Saute until the onions are soft and translucent.
Next add your kimchi and garlic and give it a mix. Cook this until the juices from the kimchi are released.
Then add tuna and break it apart. Mix the tuna into the other ingredients. Season with sugar and sesame seeds.
Finally add your rice and kimchi juice (optional). If you want a spicy tuna kimchi fried rice, add ½ tbsp gochujang paste or more, as desired.
Then add Korean mayo, give your rice a thorough mix until it's well combined and each granule is coloured in red. Enjoy with a fried egg over top and some roasted seaweed.
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Calories: 1479kcal | Carbohydrates: 245g | Protein: 45g | Fat: 32g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 288mg | Sodium: 489mg | Potassium: 549mg | Fiber: 9g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 16mg