Healthy Tuna Kimchi Fried Rice

This tuna kimchi fried rice is a simple yet flavourful weeknight dinner idea ready in 15 minutes! It’s easy to make and packed with nutritious kale and brown rice for a healthy spin on your classic Korean kimchi fried rice.

I am obsessed with kimchi fried rice. It's one of my favourite dishes to make when I have some cooked or leftover rice in the fridge. The tangy crunchy taste of the kimchi with the savoury rice, meaty tuna and hearty kale make for a lip-smacking good meal! 

Best part? This recipe is made in 1 pan and is one of those quick and easy meals you can whip up in 15 minutes start to finish. Perfect for after work hours or school or anything. Plus, you will have some tasty leftovers for the next day for lunch too. I personally enjoyed it cold like I do with leftover rice dishes. The protein possible protein options are endless. While tuna is great for convenience, prawns, chicken and tofu all work well too.

Ingredients you'll need

This easy tuna kimchi fried rice recipe only has a few simple nutritious ingredients and is ready in just 15 minutes. Talk about a quick + healthy dinner?!

• Brown rice:  Use day-old cooked rice that’s been refrigerated for the best texture. Or frozen cooked rice (I usually cook a large quantity and freeze and sandwich bags for convenience). I used short grain- brown rice but jasmine or basmati rice also work.
• Kimchi:a delicious pickled and fermented cabbage that’s often spicy and as has a slight sour kick to. It’s pretty widely available these days even in grocery stores and health food stores. Skip the health food brands and stick to a classic Korean one! 
• Tuna: to boost the protein we're using canned tuna tuna in spring water here'.
• Spring onions: use the white parts for cooking and green parts for serving
• Garlic
• Kale: for some extra green goodness. The kale adds texture, volume and nutrition. 
• Eggs: whist I prefer scrambled eggs in this recipe, kimchi fried rice is typically served with a fried egg on top. It's totally up to you!
• To garnish: Shredded nori/ seaweed, sesame seeds + spring onions to serve

How to make tuna kimchi fried rice

Strain kimchi juice – Place kimchi in a sieve set over a bowl. Press firmly to extract as much juice as you can. Reserve ¼ cup of the kimchi juice and set aside.

Cook scrambled eggs – Heat sesame oil in a large non-stick pan over medium-high heat. Add whisked eggs and quickly scramble, then remove to plate.

Onions and garlic – Return pan to the stove. Add remaining sesame oil. Add spring onions and garlic and cook for 2 minutes, stirring frequently,

Kimchi and kale – Stir in kimchi and kale. Cook, stirring constantly, until kale has wilted, about 2 minutes.

Rice, tuna and kimchi juice – Add rice, tuna and kimchi juice and cook until thoroughly heated through, about 3-4 minutes.

Garnish – Serve immediately with scrambled eggs, nori strips, green onions and sesame seeds, if desired.

Tips for making kimchi fried rice with tuna

• Use Korean kimchi: whilst kimchi is widely available at grocery stores and health food stores I highly recommend sticking to a classic Korean one! Not all kimchi tastes the same, so if you can get to an Asian store, please do. Usually, the kimchi will be fresher, have better flavour.
• Day old rice is best: However, if you are in a pinch make the rice first and spread it out onto a baking sheet in a single layer. Pop it in the fridge to cool down quickly.
• Cook kimchi with kale: Fry the kimchi with the kale before you add the add the other ingredients. This allows the juices from the kimchi to release into your pan to be soaked up by the rice

Kimchi nutrition

Kimchi is a fermented cabbage dish rich in good for-the-gut probiotic bacteria. When you eat kimchi, you directly ingest that good bacteria, promoting a healthy and diverse gut microbiome. In addition to the gut health benefits, kimchi is made with vegetables that are often a good source of fibre, different micronutrients (vitamins and minerals), and various antioxidants. A review on kimchi shows that it may have a positive effect on our brain, skin, digestive, and immune health.

How to store leftovers

• Fridge: this tuna fried rice keeps really well. Seal in a container and keep in the fridge for up to 3-4 days. Leftovers make a lunch the next day too!
• Reheat: To rewarm, add a small splash of water and microwave. Or add to a frying pan and cook on the stovetop over medium-low heat.

More easy dinner recipes you may like

Peanut Butter Chickpea Curry

Warm Cheesy Kale Mushroom Quinoa Salad

Spinach Feta Salmon Burgers

Cabbage Tofu Stir Fry With Spicy Tahini Sauce

If you try this tuna kimchi fried rice recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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