Main ingredients 🥩
EggTuna canGochujangTonkatsu sauceMayonnaiseSeaweed powder
Solo Cooking God Tuna Fried Rice
A super-fast fried rice with rich umami and deep flavor, using all the oil from the tuna can for a savory base, enhanced with gochujang and tonkatsu sauce.
🙋 Recommended for
- ⭐ Those who want deep, restaurant-quality umami in their fried rice using just leftover rice and one tuna can, rivaling restaurant-style dishes.
- ⭐ Students looking to minimize cleanup while enjoying a perfectly delicious one-bowl meal.
Ingredients needed 🛒1 servings
- Egg 2 pieces
- Rice 1 bowl
- Tuna can 1 can (including oil)
- Gochujang 0.5 tablespoon
- Tonkatsu sauce 1 tablespoon
- Mayonnaise 1 tablespoon
- Seaweed powder a little
- Pepper a little
- Parsley powder a little
- Sesame seeds a little
Recipe 🍳
- Heat the pan and lightly coat with cooking oil, then crack in 2 eggs and quickly scramble them, pushing the mixture to one side of the pan.
- In the empty space of the pan, add 1 bowl of prepared rice, and pour in the entire tuna can contents without draining any oil.
- Add 0.5 tablespoon of gochujang, 1 tablespoon of rich-toned tonkatsu sauce, and 1 tablespoon of mayonnaise to enhance the savory depth.
- Stir rapidly over high heat with a spatula or ladle, ensuring all ingredients mix well but the rice grains remain separate and fluffy.
- Finish by evenly sprinkling the savory seaweed powder lightly over the rice and stir gently before turning off the heat immediately.
- For an elegant presentation, tightly pack the finished fried rice into a bowl, then invert it onto a wide plate to form a round shape.
- Sprinkle pepper, parsley powder, and sesame seeds on top according to preference to create a refined visual appeal.
- Prepare soft scrambled eggs on one side of the pan and neatly push them aside.
- Combine the whole tuna can (with oil), rice, gochujang, tonkatsu sauce, and mayonnaise, then stir-fry until the grains are fluffy and separated.
- Add seaweed powder and lightly toss to finish, then use a bowl to shape the rice into a neat mound.
Cooking tips 💡
- Do not discard the vegetable oil from the tuna can—it prevents the rice from clumping and adds a rich, savory flavor, so use it entirely.
- To achieve a perfect non-sticky texture, spread the rice thinly across the pan bottom and press down firmly while cooking over high heat to evaporate moisture completely.
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