Here’s a delicious kimchi fried rice recipe with canned tuna that can be made in less than 15 minutes. It only requires things you easily have at home - canned tuna and kimchi!
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.
Add the kimchi and stir for 2 to 3 minutes, until softened. Add the canned tuna and mix until well combined.
Add the rice and the seasoning sauce, mix them together thoroughly.
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!
Notes
Ideally, the kimchi should be at least two weeks old. If not, add 1/4 teaspoon to 1/2 teaspoon rice vinegar into the kimchi juice to make it sour.
1 Tbsp = 15 ml, 1 Cup = 250 ml
If you want to learn more about Korean ingredients, check my essential Korean ingredients list.