Kimchi and Tuna Fried Rice recipe - ingredients, nutrition and when to eat it
A one-bowl dish made by stir-frying kimchi with tuna to bring together kimchi’s spicy, tangy flavor and the tuna’s savory richness.
A one-bowl dish made by stir-frying kimchi with tuna to bring together kimchi’s spicy, tangy flavor and the tuna’s savory richness. It comes together quickly with leftover rice and kimchi, making it great for a late breakfast or a hearty lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 424g serving): 544.2 kcal · protein 24.5g · carbohydrate 73.5g · fat 15.4g · sodium 1108.5mg
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: Use cold rice or rice stored in the refrigerator to keep the fried rice from becoming soggy.
Tips: If the kimchi is very sour, soften the flavor by adding more onion or green onion instead of adding much sugar.
Tips: Drain the oil from the canned tuna well so the kimchi flavor stays distinct.
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Ingredients (1 serving)
- Cooked rice — 1 cup
- Napa cabbage kimchi — 0.5 cup
- Canned tuna — 0.5 pc
- Green onion — 0.3 cup
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp