Adulting is hard. Dinner doesn’t have to be. Grab that canned tuna in the back of your pantry & lonely kimchi hiding in your fridge. Tonight just got easier and more delicious with this 15-minute Korean Tuna Kimchi Fried Rice made in one pot for lazy nights you’re suddenly allergic to doing dishes.
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🎥 Watch How to Make this Kimchi Tuna Fried Rice Recipe
This easy Kimchi Tuna Fried Rice is the ultimate Pantry Staple Meal you can enjoy for breakfast, meal-prepped lunch, lazy dinner, and late LATE dinner (because fried rice just hits different after a night out)! It’s the perfect “I don’t feel like cooking” Korean dish and cheap eats that packs a ton of flavor without much effort.
BUT, if you’re craving a full spread of Korean takeout at home, serve it up with gooey cheesy Korean Corn Cheese with fluffy Korean Steamed Eggs or crunchy Korean Fried Chicken. If you need to use up the rest of your kimchi, throw together a quick Kimchi Soup or Crispy Kimchi Pancakes that are irresistible classics!
🥘 Ingredients
Like all stir-fried Rice & Noodles Recipes, this tuna fried rice comes together very quickly, so have all your ingredients ready and within arm’s reach. You don’t want to be scrambling to grab stuff while your dinner is going up in flames. Only our lives are allowed to do that. jkkkkkkk!
- Rice: Cold, day-old rice is your best friend here because it soaks up all that delicious seasoning like a sponge, giving you suuuper flavorful rice! So next time you have leftover rice from takeout, box it up & save it for this easy kimchi fried rice recipe! If you’re making freshly cooked rice, check the "Key Tips" below for prep help so your fried rice doesn’t turn mushy or soggy. Jasmine rice or long-grain rice are my faves for fried rice because they create a flaky texture. Short or medium-grain are much stickier.
- Cabbage Kimchi & their Juices: Ideally, at least 2-3 weeks old so it’s even more flavorful!
- Canned Tuna: I typically use canned albacore tuna in water since it’s usually the cheapest and comes in large chunks, but use whatever variety you prefer. If you’re craving heartier chunks of meat, you can swap it for Bacon Kimchi Fried Rice!
- Gochujang is a Korean chili paste & non-negotiable in this recipe! Skip it and it’s devastatingly obvious because enhances the chili flavor from the kimchi and adds a touch of sweetness. It generally mild but comes in a spicy version for you fellow spicy lovers!
- Fish Sauce: I swear by the Squid brand—it’s my fave and the one my mom always used. Just 3 ingredients, no weird preservatives. Perfect!
- Sesame Oil A tiny drizzle of sesame oil is a MUST for that signature toasted nutty flavor that finishes the dish.
See recipe card for quantities.
🔪 How to Make Tuna Kimchi Fried Rice
Step 1: Cook Aromatics. In a wok or large pan on medium-high heat, melt the butter with about a tablespoon of oil. The oil helps to keep the butter from burning quickly. Add the onions and cook for a few seconds, or until they begin to soften. Add the minced garlic and cook for a few more seconds or until soft and fragrant.
Step 2: Cook Kimchi & Gochujang. Add the chopped kimchi and saute and cook for a few seconds to soften with the aromatics. Add the gochujang and combine well with the rest of the ingredients. Cook for 1-2 minutes or until the gochujang starts to caramelize.
Step 3: Add Tuna. Add drained canned tuna and cook for 1-2 minutes to brown the tuna and further caramelize the gochujang. Break up any big clumps of tuna and add more oil if the pan gets dry.
Step 4: Add Rice & Finishing Seasonings. Add the rice, and pour in the kimchi juice, and fish sauce. Stir-fry until the rice is well coated in the seasonings. Break up any rice clumps so the rice is seasoned evenly. Taste and add sugar if you’d like! It balances the tanginess of the kimchi but is optional.
Stir in the remaining butter and drizzle in the sesame oil. Give it a final few tosses to combine.
Step 5: Optional but recommended: To create a layer of crispy rice, spread rice into an even layer in the pan, gently press the rice down, & allow it to cook for 1-3 minutes untouched.
If you’re feeling fancy, garnish with sliced green onions, toasted sesame seeds, crushed nori, and/or a fried egg. Enjoy!
👩🏽🍳 Key Tips
- Easy Kimchi Chopping - without the Mess: Instead of chopping kimchi on the cutting board where its juices spread all over the board and counter (and maybe floor *facepalm* oops), chop it the easy way! Place the kimchi in a bowl or large measuring cup and snip away with scissors—less mess, same flavor.
- Drain Kimchi Well: You want as much control of the liquids in your fried rice so it doesn’t turn soggy or mushy. That said, once your kimchi is chopped, squeeze as much of its juices out then measure out the amount you need.
- Freshly Cooked Rice? No Problem: Fresh rice can be too moist for fried rice and turn mushy. To fix that, cook your rice with a little less water than usual so it comes out drier and easily absorbs the liquid seasonings without turning soggy. Once the rice is done cooking, immediately spread it out on a baking tray to cool completely. Pop it in the fridge to speed things up
💭 Recipe FAQs
Store any leftover Korean fried rice in an airtight container for 3-4 days in the fridge.
To reheat, stir-fry it in a large pan or wok or pop it in the microwave and heat until warm.
There’s too much moisture in your fried rice, so double-check where it’s coming from!
Cold day-old rice is best because it’s drier than freshly cooked rice and absorbs liquids better without turning soggy. If you’re using freshly cooked rice, cook it with a little less water so it comes out drier, and spread it out on a large surface to cool completely. You don’t want to the extra moisture from steamy hot rice.
Also, make sure to drain and squeeze the juice from the chopped kimchi so you have more control over how much of liquid is going in. Because you can always add more, but it’s harder to adjust once it’s already in!
Yes, kimchi is packed with vitamins and probiotics that help boost your immune system and gut health, as well as reduce inflammation. Rice can be part of a healthy diet, but if you’re especially sensitive to carbs, you might want to be more mindful of how much you eat.
🥗 What Pairs Well with Tuna Kimchi Fried Rice?
This Korean kimchi fried rice recipe is a full meal you can enjoy on its own, but if you want a more filling meal, serve it up with:
Let's Get Cooking!
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Korean Tuna Kimchi Fried Rice
Ingredients
INGREDIENTS:
- 1 tablespoon unsalted butter divided in half
- ½ small onion finely chopped
- 5 garlic cloves minced
- ¾ cup kimchi roughly chopped
- 4 ounces canned tuna drained well
- 1 tablespoon gochujang
- 1 ½ cups cooked rice packed
- 2 tablespoons kimchi juice
- ½ tablespoon fish sauce
- ¼ - ½ teaspoon sugar optional
- 1 teaspoon sesame oil
OPTIONAL FOR SERVING:
- 2 fried eggs
- 1 green onion thinly sliced
- Crushed seaweed
- Toasted sesame seeds
Instructions
- Heat a large pan or skillet to medium-high, then add 1⁄2 tablespoon of butter with about a tablespoon of oil. Add onions & saute for another minute, or until they’ve softened. Add the garlic & cook for a few more seconds until they become soft and fragrant.
- Toss in the chopped kimchi & mix well with the aromatics for a few seconds. Then, add the gochujang, mix well.
- Stir in tuna & spread it into an even layer. Allow to cook for about a minute undisturbed to allow the ingredients to caramelize. Stir & allow to caramelize again for another 1-2 minutes. Add a little more oil if pan becomes too dry.
- Stir in the cooked rice, breaking up any big chunks, then pour in the kimchi juice, & fish sauce. Combine well until all of the rice is coated in the seasoning.
- Taste & stir in sugar if you’d like to balance the tangy flavor from the kimchi. Stir in remaining ½ tablespoon of butter & drizzle in sesame oil.
- Optional but recommended: To create a layer of crispy rice, spread rice into an even layer in the pan, gently press the rice down, & allow it to cook for 1-3 minutes undisturbed.
- Enjoy immediately, or if you’re feeling fancy, garnish with thinly sliced green onions, crushed roasted seaweed, toasted sesame seeds, and/or a fried egg - enjoy!
Notes
- Kimchi: Cabbage kimchi is the go-to for Korean kimchi fried rice. To avoid the mess of kimchi juice everywhere, toss kimchi in a bowl or measuring cup and use scissors to roughly chop it—easy and clean!
- Kimchi Juice: Drain that kimchi well to control how much liquid goes into your fried rice, ensuring the right balance of flavor without excess moisture.
- Rice: Cold, leftover rice is ideal because it’s drier and soaks up all that flavorful seasoning. Jasmine or long-grain rice gives you a flakier texture, while short or medium grains tend to be stickier. If you're using fresh rice, check out the "Key Tips" below to ensure your fried rice doesn’t turn soggy or mushy.
- Gochujang: Typically comes mild but also has a spicy version, so double-check for your spice preference!
- Step-by-Step Directions: For detailed tips and step-by-step photos to nail your kimchi fried rice, scroll up through the post!
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
HEY, I'M MIKHA!
...A fellow food lover who believes anyone can whip up a delicious meal - no matter your skill level! These quick & easy Asian recipes will help you transform simple ingredients into a drool-worthy meal for you & the people you love most - without spending all day in the kitchen.
Now come on - Grab a seat & let's eat!
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