Modu Recipes

Oh Se-deuk's Tuna Fried Rice

A must-try tuna fried rice for solo diners, made by stir-frying jjigae-style canned tuna until fragrant and moisture evaporates, resulting in fluffy, individual grains.

🙋 Recommended for

  • ⭐ Those who want to make fluffy, restaurant-quality fried rice using leftover canned tuna and instant rice.
  • ⭐ Solo diners who prefer a texture with distinct, separate grains rather than a mushy fried rice.
  • ⭐ People eating alone who want a non-greasy, spicy, and savory one-bowl meal to solve their dinner.

Ingredients needed 🛒1 servings

  • 1 bowl instant rice
  • 1 can jjigae-style tuna
  • 1/2 large green onion
  • 1 tablespoon minced garlic
  • 1 Cheongyang chili pepper
  • 1 egg
  • 1/2 tablespoon mat-ganjang (seasoned soy sauce)
  • some cooking oil
  • some seasoned roasted seaweed flakes

Recipe 🍳

  1. Crack the egg into a bowl and beat well. Heat a pan with oil and make soft scrambled eggs, then set aside separately.
  2. Reheat the pan, add a little cooking oil, and stir-fry the chopped large green onion until fragrant to make green onion oil.
  3. Remove excess oil from the canned tuna, then add the tuna meat to the pan and stir-fry with the green onion until any moisture evaporates and it becomes dry and slightly golden.
  4. Once the tuna is golden, add the easily burned minced garlic and chopped Cheongyang chili pepper to infuse a spicy aroma.
  5. Add the unheated, firm instant rice directly to the pan and stir-fry using a spatula, separating the grains as you go.
  6. When the rice and ingredients are evenly mixed, add the pre-made scrambled eggs and mix together.
  7. Drizzle mat-ganjang around the edge of the pan to let it sizzle and develop a smoky flavor, then quickly mix with the rice while continuing to cook off any remaining moisture.
  8. Spoon the fluffy fried rice onto a plate and top with crumbled seasoned roasted seaweed flakes as garnish.
  1. Make scrambled eggs and set aside. Stir-fry large green onion to make green onion oil.
  2. Add tuna and stir-fry until moisture evaporates, then add garlic, chili pepper, and unheated instant rice, stir-frying until fluffy.
  3. Add scrambled eggs and mat-ganjang, stir-fry quickly, and finish with seaweed flakes on top.

Cooking tips 💡

  • Using unheated instant rice directly, without microwaving, results in less moisture and a fluffier texture.
  • Adding the egg at the end along with the rice can make it mushy, so it's best to scramble it separately beforehand and mix in later.
  • Stir-fry the tuna until all the fishy odor evaporates and it becomes dry and fragrant to deepen its nutty flavor.

Shop ingredients on Coupang(Ad)

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