Flavorful Tuna Kimchi Fried Rice: A Quick & Delicious Recipe
Easy and Irresistible Tuna Kimchi Fried Rice Recipe
This Tuna Kimchi Fried Rice is a culinary masterpiece where spicy, tangy kimchi meets rich, savory tuna, creating an unforgettable flavor combination. It’s so delicious that a bowl of rice will disappear in no time! Perfect for busy days or when you crave a quick, satisfying meal. The aromatic blend of kimchi and tuna will tantalize your taste buds, while each grain of rice soaks up the savory seasonings for a truly delightful experience. Get ready for a satisfying workout for your forearms!
Essential Ingredients- 200g well-fermented Napa cabbage kimchi (about 5 leaves)
- 1 bowl of freshly cooked warm rice (1 packet of instant rice)
- 1 can (150g) of tuna, drained of oil
- 1 handspan of green onion (about 10cm)
- A little cooking oil or perilla oil
Flavor Enhancers- 1 Tbsp soy sauce or brewed soy sauce
- 1 Tbsp soy sauce or brewed soy sauce
Cooking Instructions
Step 1
First, let’s prepare the star ingredient: the Napa cabbage kimchi. Using kimchi that is well-fermented and has a pleasant tanginess will significantly enhance the flavor of your fried rice. Select about 5 leaves, which amounts to approximately 200g.
Step 2
Next, finely chop the prepared kimchi into bite-sized pieces. While larger chunks offer a satisfying chew, finely chopped kimchi integrates better with the rice. Aim for pieces about 0.5cm to 1cm in size. Mince it carefully so it blends seamlessly with the rice grains while retaining a slight crunch.
Step 3
Now, heat a pan over medium heat and add a little cooking oil. While vegetable oil works, using perilla oil will add a richer, nuttier aroma. Once the oil is warm, add the chopped green onion and sauté over low heat until fragrant, creating fragrant green onion oil. You’ll know it’s ready when the onion releases a sweet scent.
Step 4
Once the green onion oil is fragrant, add the finely chopped kimchi to the pan and stir-fry over medium heat. To mellow the kimchi’s acidity and deepen the fried rice’s umami flavor, sauté it for about 3 minutes. The kimchi will soften, and a delicious aroma will fill your kitchen.
Step 5
Prepare the canned tuna by draining off excess oil. Adding the tuna oil can make the fried rice greasy, so it’s best to drain it thoroughly using a sieve or by pressing it with paper towels. Add the drained tuna to the pan and stir-fry with the kimchi for another 1-2 minutes.
Step 6
It’s time to add the rice. Using cold rice or rice that has been slightly reheated in the microwave (not piping hot) will help prevent clumping and result in fluffy fried rice. Add the rice to the pan and gently break up any clumps with a spatula, ensuring the kimchi and tuna seasonings are evenly distributed. Stir vigorously, like you’re training your forearms, to mix everything together!
Step 7
Once the rice and ingredients are somewhat combined, add 1 tablespoon of soy sauce around the edges of the pan. Then, increase the heat to medium-high and stir-fry continuously for about 10 minutes. It’s crucial to keep stirring so that each grain of rice is coated with the soy sauce seasoning. When the rice grains become slightly firm and glossy, your delicious Tuna Kimchi Fried Rice is ready!
Step 8
Top your freshly made Tuna Kimchi Fried Rice with a perfectly fried sunny-side-up egg for an even more appealing and delicious dish. Breaking the runny yolk and mixing it into the rice creates an even richer flavor. You can also sprinkle with roasted seaweed flakes or sesame seeds according to your preference.
