Kimchi, Tuna, and Egg Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish is made by stir-frying ripe kimchi, tuna, and egg with rice. Tangy kimchi and savory tuna go well together, making it an easy lunch or…
This one-bowl dish is made by stir-frying ripe kimchi, tuna, and egg with rice. Tangy kimchi and savory tuna go well together, making it an easy lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 425.5g serving): 550.8 kcal · protein 29g · carbohydrate 72.8g · fat 14.2g · sodium 691.5mg
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: If the kimchi has a lot of liquid, squeeze it lightly before adding it so the rice doesn’t get soggy.
Tips: Canned tuna can be salty, so taste it before adding extra salt or soy sauce.
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Ingredients (1 serving)
- Rice — 1 bowl
- Napa cabbage kimchi — 70 g
- Canned tuna — 0.5 can
- Egg — 1 pc
- Green onion — 10 g
- Cooking oil — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp