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Rice dishes · Korean home cooking

Spicy tuna fried rice

A quick Korean-style fried rice with plain canned tuna, gochujang and small vegetable pieces. No kimchi needed; two bowls make an easy lunch.

20 min2 servings5 stepsDifficulty: Easy
Spicy tuna fried rice
01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Cooked white rice is unavailable

    Use instead
    Home-cooked white rice
    Substitute quantity
    2 small bowls (400 g total)Reference quantity: 400 g

    Replace the two ready-cooked packs; use freshly cooked rice or properly refrigerated rice, heated until steaming.

  • Substitute available

    If Plain canned tuna, drained is unavailable

    Use instead
    Canned salmon, drained
    Substitute quantity
    1 small can, 100 g drainedReference quantity: 100 g

    Use instead of tuna, not in addition. Remove any hard bones; do not substitute raw fish.

  • Essential

    Needed for this version; use the listed amount at the stated step.

  • Essential

    Needed for this version; use the listed amount at the stated step.

  • Substitute available

    If Gochujang (Korean chili paste) is unavailable

    Use instead
    Sriracha and ketchup
    Substitute quantity
    1 teaspoon sriracha + 1 teaspoon ketchupReference quantity: 5 ml + 5 ml

    Replace only the 2 teaspoons gochujang. Keep the separately listed 1 tablespoon ketchup; flavor will be tangier.

  • Essential

    Needed for this version; use the listed amount at the stated step.

  • Essential

    Needed for this version; use the listed amount at the stated step.

  • Essential

    Needed for this version; use the listed amount at the stated step.

  • Essential

    Needed for this version; use the listed amount at the stated step.

  • Optional

    May be omitted without changing the other quantities.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Warm the two rice packs following their labels, then loosen the grains. Drain the tuna. Peel the onion and carrot and cut into 5 mm dice so they cook quickly.

  2. Step 2

    Mix 2 teaspoons gochujang, 1 tablespoon ketchup, 1 teaspoon soy sauce and 1 tablespoon water in a small bowl until smooth.

  3. Step 3

    Heat 1 tablespoon oil in a wide pan over medium heat. Stir-fry the onion and carrot for 3–4 minutes until tender; lower the heat if they brown too quickly.

  4. Step 4

    Add tuna and stir for 1 minute. Add rice and sauce; break up clumps and stir-fry for 3–4 minutes until evenly orange-red and steaming throughout. Lower the heat if it sticks.

  5. Step 5

    Turn off the heat and divide between two bowls. Add the optional thin seaweed strips and serve immediately.

03 / Enjoy your meal

Finished dish

Finished dish: Spicy tuna fried rice
Spicy tuna fried rice
Helpful tips

Tablespoon = 15 ml; teaspoon = 5 ml; small paper cup = 180 ml. Use level spoonfuls. Check product labels for allergens. Refrigerate leftovers within 2 hours at 4°C or below; eat within 1 day and reheat until piping hot. Use plain tuna, not an already seasoned spicy-tuna can. Contains fish; soy sauce and gochujang may contain soy and wheat. Heat refrigerated rice thoroughly and avoid repeated reheating.

Enjoy every bite

How to enjoy it

Serve with cucumber salad or steamed cabbage. Start with a small bite: the gochujang gives this version noticeable heat.

Serve it with

Korean spicy cucumber salad (oi-muchim)

A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.

20 minDifficulty: Easy

Steamed cabbage with Korean dipping sauce

Tender cabbage leaves with a small bowl of sesame-soy dipping sauce. An easy Korean side dish with a simple steamer and everyday spoon measures.

20 minDifficulty: Easy