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+ servings

Tuna Fried Rice

This easy tuna fried rice is packed with flavor and beautiful colors – perfect as a side dish or main course.
Prep Time5 mins
Cook Time10 mins
Course: Dinner, lunch
Cuisine: American
Keyword: carrot, peas, rice, sesame oil, tuna
Servings: 4
Calories: 359kcal
Author: Tonje
Cost: cheap


  • 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)


  • 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.



  • 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.


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