Kimchi Tuna Fried Rice
This flavorful fried rice is so easy to make and jammed packed with flavor. It takes less than 20 minutes to make, but tastes like it came out of a five star restaurant. If you need a quick weeknight meal idea, this is it . If you try it, let me know how you like it— love seeing your foodie photos!
What you’ll need:
Servings: 3
12oz seasoned canned tuna (I used leftovers from this recipe spicy mayo tuna egg )
1/2 cup store-bought kimchi
1/8 cup of kimchi liquid
2 large garlic cloves (minced)
2 eggs
2 tsp soy sauce
1 tsp sesame oil
1/4 cup frozen peas
2 cups cooked day-old rice
sesame seeds
Gochugaru (optional)
japanese mayo
sriracha
seaweed snacks (optional)
Instructions:
Start off by seasoning your canned drained tuna or you can follow this spicy mayo tuna egg recipe . Set aside.
Add some kimchi to a bowl along with some liquid and cut up kimchi with kitchen shears. Set aside.
Heat up a large skillet pan on medium high heat and add in some olive oil. Once pan is heated through, add in minced garlic and stir fry until fragrant, about 30 seconds.
Once garlic is fragrant, add in day-old fried rice, crack in one egg, and season with soy sauce and sesame oil. Stir fry until egg is completely broken up and well combined.
Next lower down heat to medium-low and add in seasoned tuna, frozen green peas, and kimchi with some of its liquid. Continue stir frying until everything is well combined.
To serve— pack some fried rice into a small serving bowl and then flip upside down onto a serving dish— it should come out like a nice dome. Garnish with sesame seeds, over easy egg, gochugaru, and spicy mayo drizzle.
Enjoy as is, or wrapped in seaweed snacks!
