Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup chopped kimchi, squeezed of excess liquid
- 1 (5 ounce) can tuna in oil, drained
- 3 cups cooked day-old rice
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 2 green onions, chopped, for garnish
- 1 fried egg per serving (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add diced onion and cook until softened, about 3-5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add the chopped kimchi to the skillet and cook for 3-5 minutes, stirring occasionally, until it begins to caramelize.
- Add the drained tuna to the skillet, breaking it up with a spoon. Cook for 2-3 minutes, stirring to combine with the kimchi.
- Add the day-old rice to the skillet. Break up any clumps with a spoon.
- Pour in the soy sauce and gochujang. Stir well to coat all the ingredients evenly. Cook for 5-7 minutes, stirring occasionally, until the rice is heated through and slightly crispy.
- Stir in the sesame oil.
- Serve immediately, garnished with chopped green onions and a fried egg on top, if desired.
Notes
- Using day-old rice is crucial for the best fried rice texture, as fresh rice can be too moist and lead to a mushy dish.
- Adjust the amount of gochujang to your spice preference.
- Feel free to add other vegetables like peas, carrots, or bell peppers for extra nutrition and flavor.
- For an extra layer of flavor, you can add a drizzle of kimchi juice (from the squeezed kimchi) at the end.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg