Tuna Fried Rice
This easy tuna fried rice is packed with flavor and beautiful colors – perfect as a side dish or main course.
Servings: 4
Calories: 359kcal
Cost: cheap
Ingredients
- 4 cups cooked rice (945 ml / 750 g)
- 7 oz drained canned tuna (2 145g or 5 oz cans, drained)
- 1 cup frozen peas (150 g)
- 1 cup frozen carrot slices (or use 250 g fresh carrots)
- 2 tablespoons sesame oil
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 2 garlic cloves
- 2 scallions (spring onions)
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.
Video
Notes
- 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.
- Store leftover tuna fried rice in a refrigerator for up to 4 days. Reheat it in a microwave before serving.
Nutrition
Calories: 359kcal | Carbohydrates: 54g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 317mg | Potassium: 352mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5711IU | Vitamin C: 18mg | Calcium: 51mg | Iron: 2mg