Tuna and Kimchi Fried Rice with a Fried Egg recipe - ingredients, nutrition and when to eat it
This fried rice brings together the savory flavor of tuna and the spicy, tangy flavor of kimchi in every grain.
This fried rice brings together the savory flavor of tuna and the spicy, tangy flavor of kimchi in every grain. Topped with a fried egg, it’s fun to break the yolk and mix it in, making a simple yet satisfying lunch or dinner.
Rice bowls · 20 minutes to cook
Nutrition (per 503g serving): 624.9 kcal · protein 30.9g · carbohydrate 80.5g · fat 18.2g · sodium 1411.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Break up the clumps in cold rice beforehand so the grains fry evenly.
Tips: If there’s a lot of kimchi juice, squeeze the kimchi lightly before adding it so the rice doesn’t become soggy.
Tips: Fry the egg slowly over medium-low heat so the white sets while the yolk stays soft and creamy.
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Ingredients (1 serving)
- Cooked white rice — 210 g
- Canned tuna — 80 g
- Napa cabbage kimchi — 80 g
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Cooking oil — 2 tsp
- Gochujang — 2 tsp
- Soy sauce — 1 tsp
- Sesame oil — 1 tsp
- Egg — 1 pc
- Toasted sesame seeds — 0.3 tsp