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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)
Log in to watch this premium content and more!Tuna Kimchi Rice
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
-
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
-
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.
-
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.
Plate and Serve!
Sprinkle shredded seaweed and roasted white sesame seeds. Top with a sunny side up fried egg 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)
Nutrition
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