This tuna kimchi fried rice is a quick, flavourful weeknight dinner you can make in about 15 minutes. It’s an easy one‑pan meal that combines tangy kimchi, protein‑rich tuna and nutritious kale with brown rice for a healthier take on classic Korean kimchi fried rice.
Kimchi fried rice is one of those go‑to dishes when you have leftover cooked rice. The bright, sour heat of kimchi pairs perfectly with savoury rice, meaty tuna and hearty kale for a satisfying, well‑rounded meal. This version is fast to prepare, stores well as leftovers and adapts easily if you prefer prawns, chicken or tofu instead of tuna.
Because it cooks in one pan, it’s ideal for busy weeknights, school nights or whenever you need a quick, nutritious dinner. I often enjoy leftovers cold the next day, like many fried‑rice dishes, but you can reheat it on the stovetop or in the microwave.
Ingredients you’ll need
This simple tuna kimchi fried rice uses a handful of wholesome ingredients and comes together fast.
- Brown rice: Day‑old refrigerated cooked rice gives the best texture. Frozen cooked rice also works. Short‑grain brown rice was used here, but jasmine or basmati will work too.
- Kimchi: A spicy, fermented cabbage with a tangy kick. Look for a classic Korean kimchi for the best flavour.
- Tuna: Canned tuna in spring water adds convenient protein.
- Spring onions: Use the white parts for cooking and the green tops for finishing.
- Garlic: Thinly sliced or minced for aromatics.
- Kale: Adds texture, volume and nutrients; roughly shredded is fine.
- Eggs: Scrambled into the rice or served fried on top—either works.
- Garnishes: Shredded nori (seaweed), sesame seeds and sliced green onions.
How to make tuna kimchi fried rice
Strain kimchi juice – Place chopped kimchi in a sieve set over a bowl and press to extract the juice. Reserve about ¼ cup of the kimchi liquid and set aside.
Cook scrambled eggs – Heat 1 teaspoon sesame oil in a large non‑stick pan over medium‑high heat. Add whisked eggs, scramble quickly until just set, then transfer to a plate.
Sauté aromatics – Return the pan to the heat and add the remaining 2 teaspoons of sesame oil. Add the white parts of the spring onions and the garlic, and cook for about 2 minutes, stirring often until fragrant.
Add kimchi and kale – Stir in the chopped kimchi and shredded kale. Cook, stirring constantly, until the kale has wilted, about 2 minutes. This step lets the kimchi release flavour and juices into the pan.
Add rice, tuna and kimchi juice – Fold in the cooked rice, drained tuna and the reserved kimchi juice. Cook, stirring and breaking up any clumps, until everything is heated through, about 3–4 minutes.
Garnish and serve – Return the scrambled eggs to the pan or top each serving with a fried egg. Finish with shredded nori, sliced green onions and a sprinkle of sesame seeds. Serve immediately.
Tips for making kimchi fried rice with tuna
- Choose good kimchi: Flavour varies widely. If you can, buy a fresh, classic Korean kimchi from an Asian grocery for better depth and brightness.
- Use day‑old rice: Drier, refrigerated rice separates more easily in the pan and gives a better fried‑rice texture. If your rice is fresh, spread it on a tray to cool quickly in the fridge.
- Cook kimchi with the greens: Fry the kimchi with the kale first so the kimchi juices release and are absorbed into the rice later.
Kimchi nutrition
Kimchi is a fermented vegetable dish rich in probiotics that can support a healthy gut microbiome. It also contributes fibre, vitamins, minerals and antioxidants from the vegetables used to make it. These nutrients, alongside beneficial bacteria from fermentation, make kimchi a nutritious addition to meals like this fried rice.
How to store leftovers
- Fridge: Store cooled fried rice in an airtight container in the refrigerator for 3–4 days. Leftovers make an easy lunch.
- Reheat: To rewarm, add a splash of water and microwave, or reheat in a frying pan over medium‑low heat until hot.
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 or have a question, please leave a comment and let me know how it turned out or what variations you made.
Healthy Tuna Kimchi Fried Rice
- Author: Caitlin Rule
- Total Time: 15 minutes
- Yield: 3-4 serves
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 classic kimchi fried rice.
Ingredients
- 3 teaspoons sesame oil
- 3–4 eggs
- 2 cups cooked brown rice
- ½ cup spring onions, sliced
- 3 garlic cloves, sliced
- 4 cups (about 175g) kale, roughly shredded
- 1 cup kimchi, chopped
- ⅓ cup kimchi juice (reserved)
- 185g (6.5 oz) canned tuna in spring water
- Garnishes: sliced green onions, shredded nori, sesame seeds
Instructions
- Place chopped kimchi in a sieve over a bowl and press to extract the juice. Reserve ¼ cup of the kimchi liquid.
- Heat 1 teaspoon sesame oil in a large non‑stick pan over medium‑high heat. Add whisked eggs, scramble quickly, then transfer to a plate.
- Return the pan to the heat and add the 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 the kale wilts, about 2 minutes.
- Add rice, tuna and the reserved kimchi juice. Cook until heated through, about 3–4 minutes.
- Serve immediately topped with scrambled or fried eggs, nori strips, green onions and sesame seeds if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side dish, Main
- Cuisine: Asian