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Kimchi fried rice on plate.

Healthy Tuna Kimchi Fried Rice

  • Author: Caitlin Rule
  • Prep Time: 5 minutes
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 3-4 serves 1x
  • Category: Side dish, Main
  • Method: Stovetop + Bake
  • Cuisine: Asian


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.


  • 3 teaspoons sesame oil
  • 34 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


  1. 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.
  2. 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.
  3. Return pan to the stove. Add remaining 2 teaspoons sesame oil. Add spring onions and garlic and cook for 2 minutes, stirring frequently,
  4. Stir in kimchi and kale. Cook, stirring constantly, until kale has wilted, about 2 minutes.
  5. Add rice, tuna and kimchi juice and cook until thoroughly heated through, about 3-4 minutes.
  6. Serve immediately with scrambled eggs, nori strips, green onions and sesame seeds, if desired.

Keywords: Kimchi, fried rice, tuna, kimchi fried rice, korean fried rice, spicy fried rice