Tuna and Kimchi Fried Rice
Looking to level up your fried rice game? Or maybe just craving something a little different? This recipe turns up the flavour without turning up the effort.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cloverleaf.ca.
Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Stove
- Kitchen shears
- Plate
- Serving bowl
Ingredients
- 2 tbsp Canola oil
- 2 Garlic cloves, minced
- 1 Small carrot, finely diced
- 1/2 cup Kimchi, well-fermented, chopped
- 1 tbsp Kimchi juice
- 1 tbsp Gochujang paste (adjust to taste)
- 1 tbsp Soy sauce, low sodium (if available)
- 2 cans (80g each) Clover Leaf Tuna in Olive Oil and Chili Pepper, tri-pack
- 2 cups Leftover short-grain rice (cold is best!)
- 1 tsp Sesame oil
- 1 Green onion, sliced
- 1/2 sheet Nori, shredded
- 1 tsp Sesame seeds, toasted
- 1 Fried egg, optional
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