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)

In Partnership With
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.

Difficulty: Easy

Preparation: 4 min
Cook: 11 min
Clean up: 10 min

Steps: 3 steps
14 Ingredients

Difficulty: Easy
Steps: 3 steps
14 Ingredients

Preparation: 4 min
Cook: 11 min
Clean up: 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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Name: Tuna Kimchi Rice
Prep time: P0Y0M0D0H4M0S
Cook time: P0Y0M0D0H11M0S
Total time: P0Y0M0D0H15M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 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)