Home RICE & GRAINS Truffle Kimchi Fried Rice

Truffle Kimchi Fried Rice

by Yejiskitchenstories

Kimchi fried rice is elevated to another level with truffle oil! Kimchi, rice, and canned tuna are fried with spicy, tangy kimchi juice and finished with a drizzle of rich truffle oil. It’s absolutely delicious!

what is kimchi fried rice?

Kimchi fried (김치볶음밥) is a variety of fried rice made by stir-frying kimchi (a Korean staple side dish of spicy fermented cabbage) and sometimes diced meats and veggies.

This is also a great way to do a fridge clean out! I love to add any leftover vegetables or diced spam to my kimchi fried rice. Kimchi fried rice is comforting and nutritious, and the truffle oil packs a punch in flavor without overpowering the dish.

what kind of rice is best?

For any kind of fried rice recipe, day-old rice is best since it tends to be drier in moisture and texture. It’s the perfect way to use up any leftover rice from previous dinners. If you don’t have day-old rice, fresh rice can work too! Just make sure to make it with less water than usual.

what you’ll need:

  • Kimchi: traditionally, you’ll want to use “old” or ripe kimchi. It’s super pungent and really tasty when stir-fried, giving the kimchi fried rice tons of flavor. You can find kimchi just about anywhere, however, I prefer kimchi from Korean supermarkets as they have the most variety.
  • Canned tuna: I love adding canned tuna for extra protein in my kimchi fried rice, but you can alternatively add diced spam or a protein of choice.
  • Day-old rice: as mentioned above, old rice has less moisture and tastes the best, texture-wise!
  • Green onion: sauteing the green onion with the neutral oil as the first step will create a nutty and aromatic “base” if you will for your fried rice. This is a tip that all Korean chefs recommend and has been practiced by my mom as well!
  • Mayo: this is my personal preference, but I love adding a dollop of mayo to my fried rice. It gives a hint of creaminess without the heaviness of something like butter.
  • Sugar: just a pinch is all you need! Sugar helps balance out the tanginess of the ripe kimchi.
  • Truffle oil: this ingredient is what takes this kimchi fried rice up a notch. Finish the fried rice with a drizzle, trust me, it’s so GOOD!

all the details

Heat a skillet on medium heat and add a drizzle of neutral oil to the pan.

Saute the chopped kimchi and green onion until it’s fragrant.

Drain the liquid from the canned tuna and add the tuna to the pan. Add your day-old rice, mayo, and sugar to the pan. Mix and cook until the rice gets slightly toasted and crispy, about 5 minutes.

Finish with a drizzle of truffle oil and enjoy! Optionally, you can add a fried egg as well!

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I hope you enjoy this recipe for this Truffle Kimchi Fried Rice! If you make this recipe, please leave me a 5-star rating and comment to let me know your thoughts! I love connecting with you all, don’t forget to tag me on the gram too! Happy cooking, xoxo!!

Truffle Kimchi Fried Rice

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 2 tablespoons neutral oil
  • 2 stalks green onion, chopped
  • 1 cup kimchi, ripe
  • 1 (5 oz) can of tuna, drained
  • 2 cups white rice, preferably day-old cooked rice
  • 1 tablespoon mayo
  • 1 teaspoon sugar
  • 1 tablespoon truffle oil

Optional toppings: 

  • Fried egg
  • Roasted seaweed
  • Furikake

Instructions

  1. Heat oil in a skillet on medium-high heat. Once the oil is hot, add your chopped green onions and saute until fragrant, about 1 minute. 
  2. Add the chopped kimchi to the skillet and allow it to caramelize slightly, for about 2 minutes. Add your drained canned tuna and cook for 1 minute. 
  3. Add the rice, mayo, and sugar. Using a spatula, mix to combine and cook until the rice gets slightly toasted and crispy. 
  4. Finish by adding a drizzle of truffle oil and optionally top with a fried egg and roasted seaweed. Enjoy! 
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