This Kimchi Tuna Fried Rice Recipe is vibrant and delicious fried rice using leftover rice, Korean kimchi, canned tuna, and Asian seasoning to create a perfect balance flavor by blending all the ingredients.
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Tuna, kimchi and rice are and exceptional fushion dish that brings together the best of Korean flavors in one dish. The vibrant and spicy flavors of kimchi with the savory goodness of tuna and comforting satisfaction of fried rice, creates a culinary experience that is both satisfying and memorable.
Whether you're a fan of Korean cuisine or simply curious with flavor combinations, this Asian and Korean fried rice is a must-try. So, gather your ingredients from your kitchen, heat up the wok and try to embark on a delightful culinary adventure. This Kimchi Tuna Fried Rice is easy to make and so delicious that you will keep making it!
Ingredients
The photo below is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
- Leftover Cooked White Rice - Make a large batch of cooked white rice to save time and make fried rice tuna and kimchi or any fried rice the next day.
- Kimchi - Store-bought or homemade kimchi are good options. You can chop the tuna into tiny pieces if you prefer. Make sure to drain the liquid. Try my Easy Korean Kimchi Recipe.
- Canned Tuna - Today, I am using canned tuna for convenience. Whether you are using fresh or canned tuna, aim for wild-caught if available.
- Korean red pepper powder - To add some heat. You can also use red pepper flakes or gochujang paste if you prefer.
- Garlic and Green onion - Adds aroma and flavor.
- Soy Sauce - Add splashes of soy sauce as a seasoning. Try to taste the dish; some kimchi and tuna are already too salty, be mindful when adding soy sauce.
- Sesame oil and sesame seeds - Add nutty flavors.
Instructions
Prepare all the ingredients before starting cooking for a smooth cooking process. Drain the liquid from kimchi and canned tuna. Mince the garlic and chop the green onions.
Heat a wok or skillet and pour cooking oil. Cook the minced garlic until aromatic but not burnt.
Toss leftover rice, soy sauce, Korean red pepper powder, and sesame oil. Break any clumps with a spatula. Stir fry for 2-3 minutes.
Add the tuna, kimchi, and sesame seeds. Stir until everything is well combined and cook for 2 minutes. Adjust your seasoning if needed. Turn off the heat.
Sprinkle the chopped green onions. Serve this tuna kimchi fried rice in a bowl, and enjoy!
Helpful tips
- Use Day-old rice: Freshly cooked rice can be too moist and sticky for fried rice. Fried rice is best made from cold leftover rice that has been refrigerated overnight. This helps to dry out the grains, preventing them from becoming mushy when cooked.
- Use high heat when stir-frying the rice to achieve that desirable slightly charred flavor. A wok is not necessary, but choose a skillet that has high heat resistants and avoid non-stick pans.
- Be careful not to burn the ingredients. Keep stirring them often to distribute the heat evenly and prevent sticking.
Storage and Reheating Tips
Let the leftovers cool. Store the kimchi fried rice with tuna in a glass container with a lid in the refrigerator for up to 5 days.
To reheat, transfer the fried rice into a small skillet and reheat on medium heat until warm through.
Why you will love this
- Kimchi tuna fried rice in a bowl is simple and easy to make. Once you already have leftover rice ready, canned tuna, and kimchi, you can make this stir-fried rice in just a few minutes from start to finish.
- Kimchi is a probiotic-rich food that promotes gut health and strengthens the immune system. Tuna is an excellent source of protein, omega-3 fatty acids, and some vitamins and minerals. These two main ingredients have a big impact on your overall health.
- You can use and add any stir-fried veggies you like. For more colorful, nutritious, and vibrant fried rice, you can add broccoli, bell pepper, carrots, peas, and more.
- If you love more fried rice recipes check out my Filipino Garlic Fried Rice and Mushroom Vegetable Fried Rice.
FAQ
Kimchi is slightly hot and tangy, canned tuna has a creamy texture, soy sauce, sesame oil, and sesame seeds have a savory and nutty flavor. The result is a fried rice dish bursting with tangy, spicy, and slightly sweet flavors, creating a wide array of flavors.
Yes, you can use various types of tuna for this dish. Canned tuna in water or oil works well and is readily available. You can also use chunk tuna or flake it into smaller pieces if you prefer. Be sure to drain the tuna before adding it to your fried rice
Leftover rice is ideal for fried rice, but you can still make it with freshly cooked rice or even frozen rice. If using freshly cooked rice, spread it out and let it cool for a bit before using it in the recipe. If using frozen rice, thaw it before cooking and break up any clumps before cooking.
Related
Looking for related recipes like this? Try these:
More Kimchi Recipes
These are some of my favorite kimchi recipes:
Kimchi Tuna Fried Rice Recipe
Equipment
Ingredients
- 2 tablespoons cooking oil
- 5 cloves garlic minced
- 5 cups white rice leftover
- 1½ cup kimchi drained
- 1 5 ounces tuna canned
- 2 teaspoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon Korean red pepper powder or red pepper flakes
- 1 tablespoon sesame seeds
- ¼ cup green onions chopped
Instructions
- Prep. Drain the liquid from kimchi and canned tuna. Mince the garlic and chopped the green onions.
- Heat a wok or skillet and pour cooking oil. Cook the minced garlic until aromatic but not burnt.
- Toss leftover rice, soy sauce, Korean red pepper powder, and sesame oil. Break any clumps with a spatula. Stir fry for 2 minutes.
- Add the tuna, kimchi, and sesame seeds. Stir until everything is well combined and cook for 2 minutes. Taste, and adjust your seasoning with salt and black pepper if needed. Turn off the heat.
- Sprinkle the chopped green onions. Serve and enjoy!
Notes
Recipe Notes:
- Use Day-old rice: Freshly cooked rice can be too moist and sticky for fried rice. Fried rice is best made from cold leftover rice that has been refrigerated overnight. This helps to dry out the grains, preventing them from becoming mushy when cooked.
- Use high heat when stir-frying the rice to achieve that desirable slightly charred flavor. A wok is not necessary, but choose a skillet that has high heat resistants and avoid non-stick pans.
- Be careful not to burn the ingredients. Keep stirring them often to distribute the heat evenly and prevent sticking.
Sanna
We love Kimchi Rice! I have to try this homemade version!
Jomelyn
Hello Sanna, we love Kimchi Fried Rice anytime of the day too. I'm having it for breakfast right now.