Tuna Fried Rice

5 from 3 votes

Tuna Fried Rice is a quick and easy recipe! Packed with veggies, fluffy eggs, chewy rice, flakes of tuna and savory sauce.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: asian

Keyword: tuna fried rice

Servings:

Calories: 774kcal

Author: Adrianne

Ingredients

Sauce

1 tablespoon soy sauce Note 1
1 tablespoon oyster sauce Note 2
1 tablespoon Chinese cooking wine Note 3
1 tablespoon Worcestershire sauce Note 4
3 teaspoons sesame oil Note 5

Fried Rice

4 eggs free range, Note 6
2 tablespoons peanut oil Note 7
½ large brown onion skin peeled and diced, Note 8
1 tablespoon garlic 2-3 fresh cloves, chunky chopped or jarred minced garlic, Note 9
1 cup bacon diced, Note 10
½ teaspoon salt Note 11
½ teaspoon black pepper also Note 12
2 cups frozen vegetables Note 13
4 cups cooked day old rice Note 14
425 grams/ 1 pound tuna in spring water, or water, drained and flaked with a fork, Note 15

Garnish

green onions roots and tips trimmed, finely sliced, Note 16

Instructions

Sauce: add the soy sauce, oyster sauce, Chinese cooking wine, Worcestershire sauce and sesame oil to a small glass jar and whisk to combine then set aside.
Eggs: working one at a time crack the eggs into a small bowl and use a fork to whisk. Then place a large sauté pan onto the stove top, turn the heat to high and add the beaten eggs. Scramble to cook using a silicon turner to break them into small pieces as you go. Once the eggs are cooked, lift them up and out of the pan and place them onto a plate.
Bacon and onion: without rinsing or cleaning the pan used to cook the eggs add the peanut oil, garlic, bacon, chopped onion, salt and pepper. Stir fry these for 1 minute till the onion has softened and the bacon crisped a little.
Frozen vegetables: next add the frozen peas, corn and carrot to the pan and allow these to thaw and cook for 1-2 minutes.
Rice and sauce: next add the cooked rice to the pan and pour over the sauce. Now take a couple of minutes to work the sauce into the rice, breaking up any clumps of rice as you go.
Egg and tuna: once the sauce has been consistently mixed into the rice add the cooked eggs back to the pan, followed by the tuna. Gently stir to fold these in and then allow them to heat through.
To serve: garnish the dish with the chopped spring onions and grab some bowls and forks for serving.

Notes

Note 1 - Soy sauce: this is regular soy sauce.
Note 2 - Oyster sauce: thick and rich, oyster sauce is also widely used in Asian recipes. It has a thick texture and salty taste.
Note 3 - Chinese cooking wine: also known as Shaoxing wine, this will be in the Asian foods section of the supermarket.
Note 4 - Worcestershire sauce: my secret sauce that I love adding to all recipes that I can squeeze it into! Not traditional in a fried rice recipe by any means, but you will come to see why I use it when you try it in the recipe.
Note 5 - Sesame oil: this delightfully aromatic oil is a pleasure to use in the kitchen! One smell from the bottle gives you the unmistakeable 'fried rice smell' and it is not to be missed in the recipe.
Note 6 - Eggs: free range eggs are always the best type to use! We simply whisk them and them scramble them in the pan to cook them.
Note 7 - Peanut oil: we use a little peanut oil when sautéing the garlic and onion. It is widely used in Asian recipes and favored over using olive oil.
Note 8 - Bacon: store bought diced bacon is the easiest choice. It requires no chopping and can simply be added to the pan. Or you can use approx 4 rashers, cut the rind off and roughly chop. Streaky bacon is too thin in my opinion for fried rice however, so I don't recommend it.
Note 9 - Onion: we want to peel and dice half of a large brown onion.
Note 10 - Garlic: you can use 2-3 cloves of fresh garlic, finely diced, chunky chopped garlic like you see in the photo above or jarred minced garlic. Choose whichever type is the most convenient for you.
Note 11 - Salt and pepper: we use salt and a little bit of black pepper for seasoning in the recipe.
Note 12 - Frozen vegetables: I like to use a trio of frozen peas, corn and carrot. You can get these from the freezer section of the supermarket. They require no prep work, can be added to the pan frozen and add pops of delightful colour to the rice.
Note 13 - Day old rice: we want to use rice that we have cooked and cooled the day before. This gives us the best texture. I use 2 cups of dried basmati rice and cook that in 3 cups of tap water in a microwave rice cooker for 12 minutes. Fluff with a fork. let cool then refrigerate till the next day.
Note 14 - Tuna: we want to use tinned tuna that is in spring water or water. This way we are not adding additional oil into the recipe (tuna packed in oil will do this).
Note 15 - Green onions: we want to trim the roots and tops of the green onions and then finely slice these with kitchen scissors. They are an ideal garnish to sprinkle over the finished dish for serving.

Nutrition