Tuna Fried Rice

This easy tuna fried rice is packed with flavor and beautiful colors - perfect as a side dish or main course.

Jump to:

• Ingredients
• Instructions
• Top tips
• Serving suggestions
• Variations
• Leftovers
• Frequently asked questions
• Recipe

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If you're anything like me, there's a good chance that you have rice and tuna in your pantry at any given point in time. They are such great staples, and such life savers for those days you simply forgot to plan or buy dinner.

Tuna fried rice is to me the perfect dish to make for quick and easy lunches. It's so easy to throw together a batch of it, it's healthy and filling, and I always have the ingredients readily available.

If you love this recipe, you should make sure to check out my collection of rice recipes, including dill rice and kimchi fried rice.

Ingredients

For this recipe you will need canned tuna, carrots, peas, scallions (spring onions), garlic, cooked rice, soy sauce, sesame oil and rice vinegar.

I like to use frozen peas and frozen sliced carrots. These can be defrosted in minutes by soaking them in boiled water from your kettle, or by popping them in a microwave. You can also just finely chop raw carrots.

💡 TIP! You can omit, substitute or add any vegetables you like. Feel free to use your favorite veggies, or whatever you have at the back of your fridge.

Instructions

Heat up the sesame oil in a wok or skillet on high heat. Add the cooked rice and grated or finely chopped garlic, and stir fry for a few minutes.

Add soy sauce, rice vinegar, drained canned tuna, peas and finely chopped carrots. Stir fry for another few minutes until all the ingredients have cooked through.

Serve the tuna fried rice with chopped fresh scallions, and any other toppings that you like such as sliced chili or roasted sesame seeds.

Top tips

• Leave the vegetables to sautee enough for them to cook through.
• You must use rice that has already been boiled. You can use freshly cooked rice, or use leftovers from last night's dinner.
• Make sure you drain the tuna thoroughly before use.

Serving suggestions

• Chinese Garlic Green Beans - these green beans are a fantastic side to pair with the fried rice.
• Sriracha or sweet chili sauce - this dish is even better with sauce on top.
• Add a fried egg on top.

Variations

You can vary this dish endlessly by adding other vegetables, using other sauces, or different types of rice. Here are some of my favorite alternatives:

Spicy: Add fresh sliced chili and a tablespoon of sriracha.

Extra veg: Add some peppers, broccoli, sugar snap peas, onions or mushrooms.

Other fish: You can use canned mackerel, salmon or sardines instead of tuna.

Stir fry sauces: Add your favorite stir fry sauce, such as sweet chili, teriyaki or black bean sauce.

Leftovers

Store leftover tuna fried rice in a refrigerator for up to 4 days. Reheat it in a microwave before serving.

I love to make this easy dish as a meal prep for a week's worth of lunches. I make a big batch, and store it in portion sizes. Every morning I can simply grab a container of fried rice, put it in my bag, and be off to work.

Frequently asked questions

Recipe