Tuna Kimchi Fried Rice
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
18 Ingredients
Number of servings
2
- 2 cans Sirena Triple Chilli Tuna
- 2 cups jasmine rice, cooked
- 1 cup snow peas, sliced lengthways into 4
- 50grams baby corn, cut into medallions of 0.5cm thickness
- 1 cup kimchi, store bought
- 2 cloves garlic, minced
- 1 shallot, finely diced
- 2 spring onion stalks, thinly sliced
- 4 eggs, reserve 2 for topping
- 1 pinch salt, to taste
- 1 pinch pepper, to taste
- 1teaspoons vegetable oil, for frying
- 1teaspoons light soy sauce
- 1/2teaspoons sesame oil
- 1teaspoons sriracha
- 1teaspoons kecap manis
- 1teaspoons chilli oil (garnish)
- 1 pinch sesame seeds (garnish)
Method
Step 1 of 7
Heat a wok or large deep pan over high heat. Add in the 1 tbsp of oil and sauté the garlic and shallots.
Step 2 of 7
Add in the cooked rice and break it up using a spatula. Cook for 2-3 mins.
Step 3 of 7
Push the rice to one side of the wok and add in 1 tbsp of oil. Beat one egg in a small bowl and add it to the wok. Allow 10 seconds for the egg to cook through before incorporating the rice.
Step 4 of 7
Add in the tuna, snow peas, kimchi and spring onions until cooked through.
Step 5 of 7
In a bowl, mix the ingredients for the sauce together and add to rice. Stir through and cook for another 3-5 mins. Season to taste. Remove from heat and place the rice into a serving bowl.
Step 6 of 7
Using the same wok, add in ½ cup of oil or just enough to cover the egg when cracked. Heat to medium and crack in the egg to fry. Season to taste.
Step 7 of 7
Add the fried eggs on top of the rice and drizzle over some chilli oil and garnish with some sesame seeds.
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