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Kimchi Tuna Fried Rice

Easy kimchi tuna fried rice recipe!

Koreans usually cook fried rice when their fridge is nearly empty or when they need to get rid of leftover vegetables.

This recipe is a great example of those. 🙂 Kimchi fried rice with tuna!

I often make kimchi fried rice with smoky bacon but canned tuna is also a popular choice along with spam. Enjoy!

Ingredients for Kimchi Tuna Fried Rice (Serves 2)
fried kimchi ingredient

Main

  • 125g canned tuna, liquid drained
  • 40g kimchi, cut into small pieces
  • 1/2 onion, diced
  • 1/5 zucchini, diced
  • 2 cups steamed rice
  • Some cooking oil
  • 1/2 tsp sesame oil

Seasoning sauce (Mix these in a bowl)

  • 2 tsp gochujang, heaped
  • 1 tsp soy sauce
  • 1 tsp sugar
  • A sprinkle of ground black pepper

How to Make Kimchi Tuna Fried Rice

1. Put some cooking oil into a wok.

2. Pan fry the onion first, then add the other ingredients about every 2 minutes in the following order: zucchini, kimchi, and tuna. Stir well.

frying process

3. Add the rice and the sauce. Stir it evenly with vegetables and tuna. Then add the sesame oil and mix them well. Serve.

Easy Kimchi Tuna Fried Rice


Easy Kimchi Tuna Fried Rice

Kimchi Tuna Fried Rice

Kimchi fried rice with tuna
4 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 368kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • 125 g canned tuna , liquid drained
  • 40 g kimchi , cut into small pieces
  • 1/2 onion , diced
  • 1/5 zucchini , diced
  • 2 cups steamed rice
  • Some cooking oil
  • 1/2 tsp sesame oil

SEASONING SAUCE (MIX THESE IN A BOWL)

  • 2 tsp gochujang (korean chili paste)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • A few sprinkles ground black pepper

Instructions

  • Put some cooking oil into a wok.
  • Pan fry the onion first, then add the other ingredients about every 2 minutes in the following order: zucchini, kimchi, and tuna. Stir well.
  • Add the rice and the sauce. Stir it evenly with vegetables and tuna. Then add the sesame oil and mix them well. Serve.

Nutrition

Calories: 368kcal | Carbohydrates: 51g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 394mg | Potassium: 294mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1.8% | Vitamin C: 7.7% | Calcium: 3% | Iron: 6.6%
Tried this recipe?I love hearing how you went with my recipes! Leave a comment below or Tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: May 13, 2019

Hi, I'm Sue and I am the creator of My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

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6 thoughts on “Kimchi Tuna Fried Rice”

  1. Must I use Korean rice for this recipe? Can you teach me how to cook Korean rice? How many cups water to rice? I tried cooking it like I cook long grain rice, the texture is somewhat different from those that I eat in Korean restaurants. Is Japanese rice similar? Any short grain rice will do?

  2. I love this Korean fried rice. It’s a bit spicy and hot but, when you’re used to eat spicy foods, I bet you’ll love it too.

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