Kimchi Tuna Fried Rice

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

Main

Some cooking oil (, I use rice bran oil)

1 cup kimchi (, cut into small pieces)

185 g canned tuna (6.5 ounces, drained)

2 cups cooked rice

50 g canned corn kernels (1.8 ounces,, optional, drained)

1 Tbsp toasted sesame oil

SZN

1 Tbsp kimchi juice (liquid from kimchi container)

1 Tbsp gochujang (korean chili paste, reduce if you don't tolerate spicy food)

1/2 Tbsp soy sauce (, regular, I use Kikkoman brand)

1/2 Tbsp sugar (raw sugar or brown sugar)

GARNISH

green onions (, thinly sliced)

toasted sesame seeds

dried seaweed (strips)

egg (, sunny side up)

Directions

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!

Nutrition

• Calories: 490 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Cholesterol: 17 mg
• Sodium: 691 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 32 g