Tuna fried rice. The perfect bowl of fried rice with the right balance of nutrition to make your dinner healthy and delicious. As if you need any more reason to make it for your family, this highly customizable recipe calls for just 15 minutes of cooking time. Without a doubt, it’s an easy way to level up your basic rice recipe to make a stunning star-worthy bowl of deliciousness.
A good fried rice recipe is dinner gold, do you agree? Just because of the fact that it can be easily whipped up at home with little culinary expertise. To be exact, it’s the shortcut to a super fancy dinner that’s also easily customizable and budget friendly.
Fortunately, you can cook up a delicious fried rice with ingredients from your pantry. In today’s recipe, the humble canned tuna is teaming up with vibrant veggies and Asian style sauces to create an amazing dinner for your family. Starting with perfectly cooked rice, here are all the details to fully customize your favorite fried rice recipe.
How to make tuna fried rice
Canned tuna is, undoubtedly, the super hero of this fried rice. It’s all about super simple yet super delicious meals that can be made easily at home. Moreover, it perfectly matches my idea of cooking easy, no fuss meals that never fail to captivate everyone’s attention.
With the canned tuna, feel free to use your favorite. Although I’ve opted for plain tuna in this recipe, chili tuna is a great option if you really love that extra spice kick. Truth to be told, canned tuna is one of my favorite pantry staples - you can easily convert it into a nutritious meal especially when you’re super busy.
Now, let’s talk about the rice - basmati, long grain or jasmine - it’s your choice. I really love the the texture and flavor of basmati rice commonly used in Indian and Indo-Chinese rice dishes, but on the other hand, long grain and jasmine rice transport me to classic South East Asian flavors. I always have big packets of basmati rice in my pantry, so I decided to make this tuna fried rice with this classic Indian rice.
Again, this recipe is also a great way to use up leftover rice. However, if you don’t have any leftover rice, you can cook rice separately and cool it down completely before adding to the fried rice. Better yet, just pop it in the refrigerator to accelerate the cooling down process.
Next up, the Asian style sauce that add the much needed flavor - soy sauce. A little soy sauce goes a long way, so store a bottle of this quintessential Asian sauce in your fridge to flavor all your favorite fried rice recipes. Apart from the regular soy sauce, I’ve also added in a teaspoon of sweet soy sauce to give an extra depth of flavor. However, this step is totally optional.
Extra fancy additions
Now, you have all the essentials to make the basic tuna fried rice. The next step is to toss in more ingredients to make ultra-flavorful rice. And that includes bacon (because bacon makes everything taste better), vibrant veggies (carrots, green peas, and spring onions or scallions) and nutritious scrambled eggs. Although these ingredients are totally optional, they literally amps up the flavor.
Coming to the cooking part of this recipe, it’s pretty straightforward. I like to start with scrambling the eggs, then frying the bacon in the same pan until browned. Make sure you discard the extra fat from bacon before sautéing onions and veggies. Now all you need to do is toss all the other ingredients together - drained tuna, soy sauce, rice and scrambled eggs. I like to top it with plenty of fresh chopped spring onions.
Clearly, every mouthful of this fried rice is bursting with the goodness of tuna.
More fried rice recipes:
- Vegetable Fried Rice - Indian Style
- Egg Fried Rice Indian Style
- Indian Chicken Fried Rice - Restaurant Style
- Japanese Garlic Fried Rice
- Thai Chicken Fried Rice
- Indonesian Fried Rice (Nasi Goreng)
- Ginger Capsicum Fried Rice
Tuna Fried Rice | Video
Ingredients
- 2 cups rice rinsed (long grain, basmati or jasmine rice) (or 4 cups cooked and cooled rice)
- 2 teaspoon oil
- 2 eggs lightly whisked
- 4 bacon rashers chopped
- ½ cup chopped onions
- 1 cup vegetables chopped carrots, frozen green peas and whites of spring onions or scallions
- 425 g canned tuna drained
- 2 tablespoons soy sauce
- 1 teaspoon sweet soy sauce optional
- Chopped spring onions or scallions, to garnish
- Chopped green chilies to garnish
Instructions
- Cook rice according to packet directions. (Place rice in a large saucepan, and cover with water. Place pan over high heat. Bring to the boil. Reduce heat to low, cover the pan with a lid, and cook rice until tender). Drain. Set aside.
- Heat oil in a wok or large frying pan over high heat. Add eggs. Cook, stirring gently, until the egg is slightly undercooked (or cooked to your preference). Remove from pan. Set aside.
- To the same pan, add bacon. Stir fry for a minute or until browned. Add onions, and stir fry, for 1-2 minutes or until soft and translucent.
- Add chopped vegetables. Stir fry for 2-3 minutes or until tender.Add drained tuna, soy sauce and sweet soy sauce (if using). Stir fry for 2 minutes.
- Add cooked rice and scrambled eggs. Stir to combine. Heat through.
- Garnish with spring onions (scallions) and green chilies if you like.
Video
Notes
Nutrition
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