Kimchi Tuna Fried Rice
Recipe: https://recipestripper.com/recipes/62d107e5-2557-49ad-ac0a-b195fa1c12fd
Original source: https://mykoreankitchen.com/kimchi-tuna-fried-rice/
Recipe image: https://mykoreankitchen.com/wp-content/uploads/2006/09/1.-Kimchi-Tuna-Fried-Rice.jpg

Here’s a delicious kimchi fried rice recipe with canned tuna that can be made in less than 15 minutes. It only requires things you easily have at home - canned tuna and kimchi!
Yield: 2
Prep time: PT5M
Cook time: PT10M
Total time: PT15M

Ingredients
- Some cooking oil (, I use rice bran oil)
- 1 cup kimchi (, cut into small pieces)
- 185 g canned tuna ((6.5 ounces), drained)
- 2 cups cooked rice
- 50 g canned corn kernels ((1.8 ounces), (optional), drained)
- 1 Tbsp toasted sesame oil
- 1 Tbsp kimchi juice ((liquid from kimchi container))
- 1 Tbsp gochujang ((korean chili paste), reduce if you don't tolerate spicy food)
- 1/2 Tbsp soy sauce (, regular (I use Kikkoman brand))
- 1/2 Tbsp sugar ((raw sugar or brown sugar))
- green onions (, thinly sliced)
- toasted sesame seeds
- dried seaweed (strips)
- egg (, sunny side up)

Instructions
1. Add the ingredients for the seasoning sauce to a bowl and mix well. Set aside. Place a pan over medium-high heat and add cooking oil when it’s hot enough. Spread around with a spatula.
2. Add the kimchi and stir for 2 to 3 minutes, until softened. Add the canned tuna and mix until well combined.
3. Add the rice and the seasoning sauce, mix them together thoroughly.
4. Add the corn kernels (optional) and sesame oil. Mix until well combined. Serve. Garnish with sesame seeds, green onion, and dried seaweed strips. Place a sunny side egg on top. Enjoy!