Ingredients

  • Serves 2 people
  • 450 g (2 cups) overnight rice

  • 225 g (1 cup) kimchi (chopped)

  • 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water

  • 112.5 g (½ cup) diced onions

  • 112.5 g (½ cup) diced carrots

     

  • 1 tbsp olive oil

     

  • seasoning: 

    1/4 cup kimchi juice

  • 1 tsp gochujang (korean hot pepper paste)

  • 1 tsp sesame oil 

  • ½ tsp salt

  • ½ tsp sugar

  • toppings:

    1 sunny side up fried egg

  • 1 tsp roasted white sesame seeds

  • ¼ sheet dried seaweed (shredded)

     

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San Miguel Del Mar Tuna

Tuna Kimchi Rice

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While kimchi has plenty of crunch and a sour buzz, we found that combining tuna to this Korean fried rice bowl lends a mellow savouriness that makes it different! To make this dish even more convenient to prepare, we used San Miguel Del Mar, which is made from 100% pure, meaty tuna chunks packed with just two other ingredients: water and salt. We love that this new canned tuna has no extenders and no preservatives. Simply pull the easy-open-tab and watch the fleck of oceanic goodness with omega-3 and protein come out! Now, in a hot oiled pan, toss in the leftover rice (leftovers from last night would be best used for this), add a splash of kimchi juice, caramelized onions, and sweet-peppery gochujang sauce. Top this with a sunny side-up egg which is typical of Korean fried rice bowls and tastes best with a runny yolk.
  • Easy
  • 4 min
  • 11 min
  • 10 min
  • 3 steps
  • 14 Ingredients
  • Easy
  • 3 steps
  • 14 Ingredients
  • 4 min
  • 11 min
  • 10 min

Instructions

  1. Flavouring the rice

    • To the overnight rice, add kimchi juice, Gochujang, (Korean hot pepper paste), sesame oil, salt and sugar.
    • Mix well and set aside


  2. Frying the vegetables and tuna

    • Heat oil in a pan over medium heat.
    • Sauté carrot and onion for 2-3 minutes until soft and slightly browned.
    • Open 1 can of San Miguel Del Mar tuna, drain the water away, and add the tuna to the pan.
    • Cook for 1 minute.
    Frying the vegetables and tuna


  3. Adding the flavored rice

    • Add in the flavored rice, cook for 4-5 minutes
    • Stir frequently until all ingredients are mixed well.
    • Remove pan from heat and onto your serving plate.
    Adding the flavored rice


Plate and Serve!

Sprinkle shredded seaweed and roasted white sesame seeds. Top with a sunny side up fried egg and serve!

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • 450 g (2 cups) overnight rice

    • 225 g (1 cup) kimchi (chopped)

    • 1 can (185 g) San Miguel Del Mar Tuna Chunks in Water

    • 112.5 g (½ cup) diced onions

    • 112.5 g (½ cup) diced carrots

       

    • 1 tbsp olive oil

       

    • seasoning: 

      1/4 cup kimchi juice

    • 1 tsp gochujang (korean hot pepper paste)

    • 1 tsp sesame oil 

    • ½ tsp salt

    • ½ tsp sugar

    • toppings:

      1 sunny side up fried egg

    • 1 tsp roasted white sesame seeds

    • ¼ sheet dried seaweed (shredded)

       

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