Steps

1. Heat a frying pan over medium-low heat.
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2. Lightly grease the frying pan.
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3. Crack **2 eggs** into the frying pan, lightly break the yolks, and let them cook for about 30 seconds to develop some browning. [Key Trick!] Letting the eggs cook slightly creates a layer that acts as an ingredient, resulting in two types of egg – one that coats the rice and another that binds the ingredients – making the fried rice even more delicious.
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4. Once the eggs start to brown, add all **300g of cooked rice**.
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5. Use the back of a silicone spatula to break up the rice, pressing it down as you mix, until the eggs and oil are evenly distributed. [Key Trick!] Pressing down the rice with a spatula allows the eggs and oil to spread evenly, resulting in fluffy fried rice. The rice grains are sturdy enough not to break completely.
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6. Stir and fry over medium heat for 2-3 minutes, until the rice is fluffy and the moisture has evaporated.
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7. Push the rice to the side of the pan. In the empty space, add **[A] 1 tbsp Shiro Dashi** and **[A] 1 tbsp Cooking Sake (Rice Wine)**, and let the alcohol evaporate. [Key Trick!] This replenishes the moisture lost during stir-frying, creating a moist texture and seasoning the dish with a seafood umami.
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8. Turn off the heat and mix the seasonings throughout the rice.
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9. Transfer the fried rice to a separate container. [Key Trick!] Removing the fried rice temporarily prevents it from becoming mushy when stir-frying the kimchi and tuna. [Key Trick!] Seasoning with Shiro Dashi, which pairs well with the umami from the kimchi and seafood, unifies the overall flavor.
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10. Add **2 cans of canned tuna** (including the oil) to the now empty frying pan. [Key Trick!] Using the oil from the tuna enhances the flavor and helps prevent the kimchi from sticking later.
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11. Heat over medium-low heat, evaporating the moisture from the tuna to concentrate its flavor. [Key Trick!] Thoroughly simmering the tuna to remove its moisture prevents mushiness and concentrates the umami.
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12. Once the tuna has simmered down, add **150g of napa cabbage kimchi** and cook until the moisture evaporates and you hear a sizzling sound. [Key Trick!] Thoroughly evaporating the moisture from the kimchi and tuna concentrates their flavors, resulting in significantly more delicious fried rice without any mushiness. [Key Trick!] Stir-frying the kimchi further enhances its umami. [Key Trick!] Kimchi can easily burn due to its sugar content, so using the oil from the tuna helps prevent sticking and makes it easier to cook.
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13. Once the moisture has evaporated and you hear a sizzling sound, return the fried rice from the container to the frying pan and mix everything together quickly.
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14. If the fried rice seems too moist and mushy, stir-fry it briefly to evaporate any excess moisture.
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15. Add **a generous amount of chopped scallions** and mix briefly. [Key Trick!] Add scallions at the end and mix only lightly to preserve their texture and vibrant color.
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16. Plate the fried rice and garnish with additional scallions if desired. Enjoy!
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