Kimchi Tuna Fried Rice
Bold, spicy and ready in 15 minutes. Kimchi and tuna fried rice seasoned with red chilli powder and finished with sesame oil, topped with a one-sided fried egg, seaweed and sesame seeds. The ultimate high protein fridge-cleanout meal.
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Servings: 1
Calories: 408kcal
Ingredients
For the fried rice:
- 1 1/2 tbsp cooking oil
- 1/3 cup onion finely diced
- 1/4 cup spring onion white parts only
- 1/3 cup kimchi roughly chopped
- 100 g canned tuna drained
- 1 tbsp red chilli powder
- 1/2 tsp sugar
- 1 bowl cooked rice preferably day-old
- Salt to taste
- A drizzle of sesame oil
To garnish:
- 1 egg pan-fried one-sided
- Seaweed crumbled or cut into strips
- White sesame seeds
Instructions
- Prepare your ingredients: Finely dice 1/3 cup onion. Finely chop 1/4 cup spring onion white parts. Roughly chop 1/3 cup kimchi into smaller pieces. Drain 100g canned tuna and break up with a fork. Measure out 1 tbsp red chilli powder and 1/2 tsp sugar and set next to the stove. Break up any clumps in your cooked rice before cooking.
- Fry the onion and spring onion: Heat 1 1/2 tbsp cooking oil in a wide pan over medium-high heat. Add 1/3 cup diced onion and 1/4 cup chopped spring onion white parts. Stir-fry for 1-2 minutes until softened.
- Add the kimchi and fry: Add 1/3 cup roughly chopped kimchi into the pan. Stir-fry over medium-high heat for 1-2 minutes, stirring and tossing frequently.
- Add the tuna and spices: Add 100g drained canned tuna, breaking it into smaller pieces as it goes in. Add 1 tbsp red chilli powder, 1/2 tsp sugar and salt to taste. Stir-fry for about 1 minute.
- Add the rice and stir-fry: Add 1 bowl of cooked rice all at once. Stir-fry over medium-high heat for 2-3 minutes. Taste and adjust salt if needed.
- Finish with sesame oil: Turn off the heat. Drizzle a generous amount of sesame oil over the rice and toss everything together one final time.
- Fry the egg and assemble: Crack 1 egg in and fry one-sided until the white is fully set and the edges are lightly golden but the yolk is still completely runny. Spoon the fried rice into a bowl. Place the one-sided fried egg on top in the centre. Scatter white sesame seeds generouslyand finish with crumbled or sliced seaweed. Serve immediately.
Notes
- Use day-old rice: Day-old refrigerated rice has less moisture which means the grains stay separate and fry up with a perfect slightly chewy, slightly crispy texture. Cook extra rice and keep it in the fridge specifically for fried rice.
- Tuna options and substitutions: Canned tuna in springwater or oil both work well. Canned salmon, leftover cooked chicken or spam are great swaps. For a vegetarian version leave out the tuna and add an extra egg or cubed firm tofu instead.
- Making it your own: Add a spoonful of gochujang with the kimchi for extra depth. Stir through a small knob of butter at the end with the sesame oil for richness. Add frozen peas or corn with the rice for colour and sweetness. A drizzle of soy sauce or a few drops of rice wine vinegar over the finished bowl adds extra flavour.
Nutrition
Calories: 408kcal | Carbohydrates: 15g | Protein: 27g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 200mg | Sodium: 610mg | Potassium: 599mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2953IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 5mg