Spicy Kimchi Tuna Fried Rice (Nasi Goreng Kimchi Tuna Pedas)
Elevate your fried rice game with a fiery twist by incorporating kimchi and tuna in this vibrant, spicy recipe. Perfectly balanced with savory and tangy flavors, this dish is ideal for those who enjoy a bit of heat. Here’s how to make it:
Ingredients:
- 600 grams of cooked white rice
- 3 tablespoons instant kimchi
- 1 tablespoon tomato sauce
- 1 tablespoon sweet soy sauce (kecap manis)
- 3 tablespoons canned tuna (drained)
- 1 scallion, finely sliced
- 5 cloves shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 5 bird’s eye chilies, finely sliced (adjust to taste)
- Salt, to taste (optional)
- Bouillon powder, to taste
- For garnish:
- 1 fried egg
- 2 tablespoons kimchi
Instructions:
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Prepare the Base:
- Heat a generous amount of cooking oil in a large skillet or wok over medium heat.
- Add the sliced shallots and garlic to the pan and sauté until they turn golden and fragrant.
- Stir in the finely sliced bird’s eye chilies and scallions, cooking for another minute until the mixture is well combined.
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Incorporate the Kimchi and Tuna:
- Add the instant kimchi and canned tuna to the pan, stirring briefly to blend the flavors.
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Add the Rice and Seasonings:
- Incorporate the cooked white rice into the skillet, mixing thoroughly to ensure even distribution.
- Pour in the tomato sauce and sweet soy sauce, and season with salt and bouillon powder to taste. Stir well and cook for a few more minutes until the rice is heated through and has absorbed the flavors.
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Final Touches:
- Adjust seasoning as needed, adding more salt or bouillon powder if desired.
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Serve:
- Plate the spicy kimchi tuna fried rice and top with a fried egg and an additional serving of kimchi.
Enjoy this delightful dish as a satisfying meal that’s both spicy and comforting. Perfect for a quick lunch or a hearty dinner, it brings a delicious fusion of flavors to your table.
