Kimchi Fried Rice with Tuna

Prepared with minimal added fat, this traditional Korean dish packs exceptional high-quality protein from tuna and eggs to keep you full and energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 280 g (1.5 cups) dry white rice, cooked and cooled overnight · 1008 kcal in the whole recipe
• 300 g kimchi, drained and chopped · 45 kcal in the whole recipe
• 450 g canned tuna, drained · 522 kcal in the whole recipe
• 4 large eggs (200 g) · 286 kcal in the whole recipe
• 60 g green onions, chopped · 19 kcal in the whole recipe
• 12 g garlic (3 cloves), minced · 18 kcal in the whole recipe
• 2 tbsp low-sodium soy sauce (32 g) · 18 kcal in the whole recipe
• 1 tbsp sesame oil (13 g) · 115 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 6 g dried seaweed / nori, shredded · 18 kcal in the whole recipe
• 1 tsp Korean chili flakes (gochugaru, optional)

Method

1. Heat olive oil in a large non-stick skillet over medium heat, then sauté minced garlic and the white parts of green onion for 1 minute.

   

2. Add chopped kimchi and drained canned tuna, stir-frying for 3-4 minutes until fragrant.

   

3. Add the cold cooked rice, low-sodium soy sauce, and optional Korean chili flakes (gochugaru); stir-fry continuously for 3-4 minutes until thoroughly heated.

   

4. Turn off the heat and stir in the sesame oil along with the green parts of green onion.

   

5. In a separate non-stick pan, lightly fry 4 eggs sunny-side up.

   

6. Divide the tuna kimchi fried rice into 4 serving bowls, top each with a fried egg, and sprinkle with shredded dried seaweed.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.