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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

  • Some cooking oil
  • 1/2 onion, diced
  • 1/5 zucchini, dice
  • 1 cup kimchi, cut into small pieces
  • 185g /6.5 ounces canned tuna, liquid drained
  • 2 cups cooked rice
  • 1 Tbsp toasted sesame oil

Seasoning Sauce (Mix these in a bowl)

  • 1 Tbsp kimchi juice (liquid from kimchi container)
  • 1 Tbsp gochujang (Korean chili paste)
  • 1/2 Tbsp soy sauce, regular
  • 1/2 Tbsp sugar

Garnish (Optional)

  • green onions, thinly sliced
  • toasted sesame seeds

* If you want to learn more about Korean ingredients, check my essential Korean ingredients list.

 

How to Make Kimchi Tuna Fried Rice

1. On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.

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
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Course: Main
Cuisine: Korean
Keyword: kimchi fried rice, kimchi tuna fried rice
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 368kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

  • Some cooking oil , I use rice bran oil
  • 1/2 onion , diced
  • 1/5 zucchini , diced
  • 1 cup kimchi , cut into small pieces
  • 185 g canned tuna , liquid drained
  • 2 cups cooked rice
  • 1 Tbsp toasted sesame oil

SEASONING SAUCE (MIX THESE IN A BOWL)

  • 1 Tbsp kimchi juice (liquid from kimchi container)
  • 1 Tbsp gochujang (korean chili paste)
  • 1/2 Tbsp soy sauce , regular
  • 1/2 Tbsp sugar

GARNISH (OPTIONAL)

Instructions

  • On medium high heat preheat a pan/wok and once heated, add the cooking oil and spread it well with a spatula.
  • 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 Info (per serving)

Calories: 368kcal | Carbohydrates: 51g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 394mg | Potassium: 294mg | Fiber: 1g | Sugar: 4g | Vitamin A: 90IU | Vitamin C: 6.4mg | Calcium: 30mg | Iron: 1.2mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
Filed under: My Recipes, Rice
Tagged with: fried rice, kimchi, rice, spicy, squid, tuna

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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5 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?

    Reply
  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.

    Reply

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