Healthy Tuna Kimchi Fried Rice

Ingredients

• 3 teaspoons sesame oil
• 3-4 eggs
• 2 cups cooked brown rice
• 1/2 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

1. 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. 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. 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. 4

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

5. 5

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

6. 6

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