Easy Tuna Kimchi Fried Rice

Tuna (Chamchi) Kimchi Fried rice in bowl with fried egg and spoon on the side

5 from 1 vote

Easy and delicious Tuna Kimchi Fried Rice, also called Chamchi Kimchi Bokkeumbap, takes only 15 minutes from start to finish! Make with canned tuna, leftover rice, and a fried egg on top. A sprinkle of fish sauce, furikake, and green onion make this easy meal extra satisfying and tasty.

Prep Time5

Cook Time10

Course: Breakfast, Dinner, Lunch, Rice, Snack

Cuisine: Korean

Keyword: Kimchi Fried Rice, Tuna

Servings:

Calories: 424kcal

Author: The Subversive Table | Lis Lam

Ingredients

1 150g/5.29oz can Tuna, packed in oil or water
1 1/2 cup kimchi + kimchi juice (old, well fermented kimchi preferred)
3 cups cold, leftover rice (cooked)
2 green onions, chopped
fish sauce (light sprinkle, depending on taste)
2 tsp sesame oil

Optional toppings:

2 Fried Eggs
Furikake (optional)
Sriracha (optional)

Instructions

Chop kimchi. Add kimchi and kimchi juice to a small bowl. Cut kimch into bite-sized pieces with scissors. A less messy option than using a cutting board!
Cook kimchi. Heat a non-stick skillet on medium heat and add a little oil (1-2 tsp). Add kimchi and kimchi juice. Cook, mixing with wooden spoon, until golden orange, caramelized, and reduced in liquid. This process should take about 4-5 minutes.
Add tuna. Add drained tuna and continue cooking, mixing well with the kimchi in the pan, about 2 minutes. Break up big chunks of tuna with a wooden spoon.
Add cold rice. Breaking up the big chunks that clump together with the back of the wooden spoon. Keep mixing and cooking until the ingredients are well distributed and the rice is heated through, about 4-6 minutes. Toss the rice a few times (if you are comfortable with this technique) to make sure it's evenly cooked. There should be no big chunks of white rice.
NOTE: When using canned tuna packed in water, you may need to add 1-3 tsp of oil to the skillet at this point. This will prevent sticking and also help to fry up the rice. You should hear a sizzle!
Season. Taste and add a sprinkle of fish sauce, if needed. Drizzle with sesame oil. Add green onions. Cook for 1 minute longer, mixing well.
Serve. Divide evenly between two bowls. Top with a fried egg, furikake, and a drizzle of sriracha, if using. Enjoy!

Video

Notes

*The fish sauce is optional and depends on the quality of kimchi and canned tuna fish that's used. I recommend tasting after cooking -- if the fried rice needs a little more oomph, add a sprinkle of fish sauce. Be careful, the fish sauce comes out quickly!

Nutrition