Perfectly Balanced! Delicious Tuna Kimchi Fried Rice Recipe
Perfectly Balanced! Delicious Tuna Kimchi Fried Rice Recipe
Must-Try Fridge Clean-Out! Simple and Delicious Tuna Kimchi Fried Rice
Facing a long winter break with kids and wondering what to cook? Today, we’re making ‘Tuna Kimchi Fried Rice’ using ingredients from your fridge. Adding some seaweed flakes from the freezer made the kids devour it, saying it was so delicious they didn’t even need fried eggs! Follow this detailed, easy-to-make recipe for a delightful meal.
Main Ingredients- Well-fermented Napa Cabbage Kimchi 1 bowl (approx. 200g)
- Medium Onion 1
- Warm Cooked Rice 3.5 bowls (approx. 700g)
- Small can Tuna 1 (90g)
Seasonings & Others- Sugar 2 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1/2 Tbsp
- Cooking Oil 3 Tbsp (for frying)
- Sugar 2 Tbsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1/2 Tbsp
- Cooking Oil 3 Tbsp (for frying)
Cooking Instructions
Step 1
First, prepare the well-fermented kimchi, which is key to delicious kimchi fried rice. Choose kimchi that has aged nicely for a pleasant tang. Rinse the kimchi, then chop it finely to ensure a good texture in the fried rice.
Step 2
To chop the kimchi more easily, use scissors or a knife to mince it finely. Cutting it into uniform, small pieces is ideal for kids.
Step 3
Peel and finely mince one medium-sized onion. Adding minced onion will release its sweetness as it cooks, enhancing the overall flavor of the fried rice.
Step 4
Now, let’s start making the fried rice. Heat a deep frying pan or wok over medium-low heat, then add 3 tablespoons of cooking oil. Add the finely chopped kimchi and stir-fry over high heat for 2-3 minutes to evaporate some of its moisture. This process reduces the sourness while intensifying the savory flavor.
Step 5
Once the kimchi is well stir-fried, add 2 tablespoons of sugar. The sugar balances the kimchi’s acidity and adds a pleasant sweetness, creating a harmonious flavor profile for the fried rice. Stir-fry the kimchi and sugar together for about 1 minute more.
Step 6
Add the minced onion and reduce the heat to medium. Stir-fry together for about 3 minutes until the onion becomes translucent and soft. Stir-frying the onion well will release its sweetness and aroma throughout the dish.
Step 7
At this point, add the entire can of tuna, including its oil, to the pan and stir-fry. The oil from the tuna can contains its rich flavor, which further enhances the fried rice. As the tuna adds moisture, immediately increase the heat to high and quickly stir-fry to evaporate excess liquid. This prevents the rice from clumping and ensures a fluffy texture.
Step 8
Add 3.5 bowls of warm cooked rice. Use a spatula to break up the rice clumps and mix them thoroughly with the kimchi and tuna. If your rice is cold, microwave it briefly before adding it to the pan; it will mix much better. (If you made pot rice earlier, include the toasted rice bits (nurungji) for an extra crispy and chewy texture.) If the pan seems dry during stir-frying, add a little more cooking oil. Adjust the heat between high and medium to prevent the kimchi from burning, and stir-fry for about 3-4 minutes.
Step 9
Once the rice is well combined with the other ingredients and has a fluffy texture, reduce the heat to low. Add 1/2 tablespoon of toasted sesame seeds for a nutty aroma.
Step 10
Finally, drizzle in 1 tablespoon of sesame oil. Gently mix everything together over low heat until well combined, then immediately turn off the heat. Adding sesame oil at the end preserves its fragrant aroma.
Step 11
Transfer the finished tuna kimchi fried rice to a serving plate. Sprinkle generously with seaweed flakes from your freezer for a successful ‘fridge clean-out’ meal that looks as good as it tastes.
Step 12
The kids loved it so much they asked for only seaweed flakes instead of fried eggs! Tuna kimchi fried rice is truly a special dish. This simple yet delicious homemade recipe is highly recommended for enjoying during the long winter break with your children.
