Sign Up
Log In
My Account
My Bookmarks
Log Out
or
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!
In Partnership With
San Miguel Del Mar Tuna
San Miguel Del Mar Tuna
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!
Reviews
{{formErrorMessage}}
Show more reviews
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
Share Recipe
- Copy Link
Close