My Korean KitchenKimchi Tuna Fried Rice
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Ingredients
Serves 2- 50 g canned corn kernels ((1.8 ounces), (optional), drained)
- green onions (, thinly sliced)
- 185 g canned tuna ((6.5 ounces), drained)
- egg (, sunny side up)
- 1 Tbsp kimchi juice ((liquid from kimchi container))
- 1/2 Tbsp soy sauce (, regular (I use Kikkoman brand))
- 1/2 Tbsp sugar ((raw sugar or brown sugar))
- 2 cups cooked rice
- 1 Tbsp toasted sesame oil
- Some cooking oil (, I use rice bran oil)
- 1 cup kimchi (, cut into small pieces)
- 1 Tbsp gochujang ((korean chili paste), reduce if you don't tolerate spicy food)
- dried seaweed (strips)
- toasted sesame seeds
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Steps
- Step 1
Add the ingredients for the seasoning sauce to a bowl and mix well. Set aside. Place a pan over medium-high heat and add cooking oil when it’s hot enough. Spread around with a spatula.
- Step 2
Add the kimchi and stir for 2 to 3 minutes, until softened. Add the canned tuna and mix until well combined.
- Step 3
Add the rice and the seasoning sauce, mix them together thoroughly.
- Step 4
Add the corn kernels (optional) and sesame oil. Mix until well combined. Serve. Garnish with sesame seeds, green onion, and dried seaweed strips. Place a sunny side egg on top. Enjoy!
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Add the ingredients for the seasoning sauce to a bowl and mix well. Set aside. Place a pan over medium-high heat and add cooking oil when it’s hot enough. Spread around with a spatula.
Source: My Korean Kitchen
