Kimchi tuna fried rice is a great simple meal to cook if you love kimchi and want to use up the left-over rice. Super easy and delicious. Not to mention it’s ready in less than 20 minutes.
Kimchi is a must-have pantry item for me. I always keep a pack in the fridge, just like how I always have eggs in the fridge. The reason is simple – I love Korean food and I love cooking it for dinner because Korean food is quite easy to make and always tastes delicious, and kimchi is used for a lot of Korean dishes.
One of the Korean dishes that I love to make with kimchi is Kimchi Tuna Fried Rice. It is the kind of dish I would make when I can’t find anything in the fridge except for kimchi and eggs. It’s even better when I still have leftover rice in the fridge that has harden up because this kind of rice is fantastic for fried rice. The Kitchn agrees with me.
Talking about day-old rice though, kinda makes me curious. Do you guys keep leftover rice in the fridge to use for the next day or do just throw them out? Because I just found this forum that says leftover day old rice is the most common cause of food poisoning.
Just a bit perplexed when I read this because as someone who is born and bred in Indonesia I was raised eating a lot of rice, like everyday, seven days a week. Sometimes we couldn’t finish the rice for the day and it would be stored and eaten for the next day’s lunch and we never had any kinds of problem with food poisoning related to rice – maybe just minor cases of diarrhea after eating some really spicy food there but never from rice.
If you want to be careful instead of using leftover day-old rice, fresh rice is great for fried rice too. Just have to cook it with a bit less water so it’s dryer and not as mushy and sticky so you can break them easily in the pan.
You can actually make kimchi fried rice if you only have kimchi and rice but adding tuna makes it even more delicious. Luckily I always keep some cans of tuna as well just in case. I don’t eat a lot of tuna but I love it in this kimchi tuna fried rice.
Some people like to use chicken or processed meat like spam but tuna is my favourite when it comes to cooking with kimchi. Kimchi is a bit sour and slightly spicy while tuna gives this salty and smoky flavour that goes really really well with kimchi. Another trick is to add shredded seaweed as well to give it a really nice flavour.
- 3 portions of cooked rice
- 3/4 cup of kimchi, chopped roughly
- 1/4 cup of kimchi juice
- 1 can of smoked tuna
- 1/2 cup of shredded roasted seaweed or nori
- 2 tbsp of chilli paste (gochujang)
- 1 tbsp of soy sauce
- 3 tbsp of sesame oil
- 3 garlic cloves, minced
- 1 small onion, diced finely
- 3 fried eggs, as a topping
- chopped spring onions, for garnish
- roasted sesame seeds, for garnish
- Heat sesame oil in a large frying pan over medium heat. Saute onion for 2 minutes until soft and add garlic to saute for a further 1 minute.
- Turn heat to high and add kimchi into the pan. Stir fry for 1 minute. Then add cooked rice, kimchi juice, and tuna into the pan. Break up the rice and saute everything until well combined.
- Add gochujang, shredded nori, and soy sauce and stir again for a further of 2-3 minutes until well combined.
- Serve with fried eggs and garnish with spring onions and sesame seeds.