Description
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.
Ingredients
Scale
- 3 teaspoons sesame oil
- 3-4 eggs
- 2 cups cooked brown rice
- ½ cup spring onions, sliced
- 3 garlic cloves, sliced
- 4 cups (175g) kale, roughly shredded
- 1 container cup kimchi, chopped into smaller pieces
- 1/3 cup kimchi juice (reserved from kimchi)
- 185/ 6.5 oz canned tuna in spring water
- Garnishes: sliced green onions, shredded nori, sesame seeds
Instructions
- 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.
- Heat 1 teaspoon sesame oil in a large non-stick pan over medium-high heat. Add whisked eggs and quickly scramble, then remove to plate.
- Return pan to the stove. Add remaining 2 teaspoons sesame oil. Add spring onions and garlic and cook for 2 minutes, stirring frequently,
- Stir in kimchi and kale. Cook, stirring constantly, until kale has wilted, about 2 minutes.
- Add rice, tuna and kimchi juice and cook until thoroughly heated through, about 3-4 minutes.
- Serve immediately with scrambled eggs, nori strips, green onions and sesame seeds, if desired.
- Prep Time: 5 minutes
- Cook Time: 10
- Category: Side dish, Main
- Method: Stovetop + Bake
- Cuisine: Asian