2 cans (180g) unMEAT fish-free Tuna in water, drain the water for the marinade
For the Korean BBQ marinade:
32g Korean soy sauce
2 tbsp honey
1 tbsp mirin or cane vinegar
¼ tsp sesame oil
3 inch ginger
5 cloves garlic, peeled
1pc red apple
½ pc white onion
56ml vegetable oil
50g spring onion white part
100g (or about 10 pcs) fresh button mushroom cut into quarters
500g steamed white jasmine rice
1 medium carrot
100g green peas
10g white sesame seeds, toasted
50g chives, chopped
10g iceberg lettuce leaves
Remove the apple core and roughly chop the apple, ginger, garlic cloves and white onion into large chunks.
Drain the unMeat fish-free Tuna and keep the water for cooking later.
In a mixing bowl, add the drained water from unMeat Tuna, Korean soy sauce, Sesame Oil, honey, mirin (or cane vinegar), chopped red apple, chopped ginger, garlic cloves, chopped white onion & water. Mix well.
To the bowl, add the drained unMeat fish-free Tuna, mix until well combined and set aside.
Use a blender to process the marinade and it will taste better.
Chop the spring onions into pieces approximately 1 inch long.
Dice the carrot and boil it for approximately 2 minutes, drain and set aside to cool.
Boil the peas for approximately 2 minutes, drain and set aside to cool.
In a pan on medium heat, toast the white sesame seeds until fragrant. Set aside.
Add 56ml vegetable oil to the pan on medium heat. Once the oil is hot, add the spring onions, marinated fish-free Tuna, peas and carrots, mix well.
To the pan, add the steamed jasmine rice, toss it well to ensure all the flavor is evenly combined.
Onto your serving plate, place a couple of iceberg lettuce leaves and scoop the fried rice onto the lettuce.
Garnish the fried rice with some freshly chopped chives and the toasted sesame seeds.
Your Korean BBQ Fried Rice is now ready to serve!
If you like it spicy, garnish the fried rice by adding chopped green or red chilies.