Kimchi Fried Rice with Tuna and Cheese
70% authentic · Fusion (Korean-Japanese-American)
A creative twist on Kimchi Fried Rice, incorporating canned tuna for protein and melted cheese for a creamy, indulgent finish.
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Ingredients
- Cooked rice2 cups
- Kimchi3/4 cup, chopped
- Kimchi juice1 tablespoon
- Canned tuna1 can (5 oz), drained
- Onion1/4 cup, finely chopped
- Garlic1 clove, minced
- Gochujang (Korean chili paste)1/2 teaspoon
- Soy sauce1 teaspoon
- Sesame oil1 teaspoon
- Vegetable oil1 tablespoon
- Shredded mozzarella cheese1/2 cup
- Parsleyfor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Heat vegetable oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.
- 2
Add chopped kimchi to the skillet and stir-fry for 4-5 minutes until softened.
- 3
Add cooked rice, kimchi juice, gochujang, and drained tuna to the skillet. Stir well to combine and break up the tuna.
- 4
Stir-fry for 3-5 minutes until the rice is heated through and everything is well combined. Stir in soy sauce and sesame oil. Season with salt and black pepper to taste.
- 5
Transfer the kimchi fried rice to an oven-safe dish or individual serving plates. Top evenly with shredded mozzarella cheese.
- 6
Place under a broiler or in a hot oven (400°F/200°C) for 2-3 minutes, or until the cheese is melted and bubbly.
- 7
Garnish with chopped parsley and serve immediately.
