Tuna Fried Rice | Video
Simple weeknight meal made with canned tuna, eggs and veggies
Print
Pin
Servings
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
- Substitute regular tuna with chili tuna if you like
Nutrition
Serving: 1g | Calories: 405kcal | Carbohydrates: 34g | Protein: 37g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 149mg | Sodium: 1142mg | Fiber: 3g | Sugar: 4g