EASY Canned Tuna Fried rice (30 min)

5 from 2 votes

EASY Canned Tuna Fried rice (30 min)

This easy Canned Tuna Fried Rice recipe is simple, nutritious, and delicious. Done in 30 minutes, it's a great pantry meal for a quick weeknight dinner. (I also show you how to make it spicy, or non-spicy.)

Prep Time5

Cook Time20

Course: Main Course

Cuisine: Asian, thai

Servings: people

Calories: 491kcal

Author: Zen

Equipment

1 mortar and pestle Substitute: blender (for the chili-garlic paste)
1 Wok
1 heat proof spatula

Ingredients

For the eggs

1 Tablespoon vegetable oil Use a neutral one or lard for more flavor. (You will need 2 more Tablespoons of oil later, so 3 Tablespoons in total for this recipe.) Do not use olive oil if you want authentic Asian flavour
3 eggs whisked with salt/ fish sauce below
¼ teaspoon salt Substitute: ½ teaspoon fish sauce (or light soy sauce)

For the fried rice

3 cloves garlic peel and pound with chilies (if using)
2 red chilies Remove the seeds. Use a large one for a milder flavor or smaller chilies for more heat. Omit if you don't want the choking fumes or spice. For spice without the fumes, use 2-3 Tablespoons Sriracha instead.
2 Tablespoons vegetable oil
2 shallots peeled and minced. Substitute: ½ red onion
1 can tuna drained (drained weight 130g/ 4.6 oz) Both tuna in oil or tuna in brine work. (Some people find tuna in oil more flavorful, but it's also a little messier to work with.) If using tuna in oil, choose sunflower oil as olive oil doesn't taste authentically Asian!
3 Cups leftover white rice Or cook 1 cup of white rice grains for this recipe. Since the seasoning is Thai-inspired, jasmine rice is best but short-grain sushi rice would also work.

Seasoning

4 Tablespoons oyster sauce
1½ Tablespoon light soy sauce Substitute: fish sauce or toyomansi. Do not use dark soy sauce or sweet soy sauce.
1 teaspoon white sugar

Instructions

Cooking the eggs

Whisk the 3 eggs and ¼ teaspoon of salt (or ½ teaspoon of fish sauce) till well-mixed.
Over medium heat, heat 1 tablespoon of oil in a non-stick wok or pan. Once hot, reduce to medium-low heat and add the eggs.
Allow the base to set (but the top is still wet), then use your heat-proof spatula to scramble, so that you get large curds. Gently stir till the entire egg is cooked, about 1-2 minutes. Plate.

Frying the rice

In the same wok, over high heat, heat up 2 more tablespoons of oil.
Add the chili-garlic paste, stir for 20 seconds, then add the minced shallots and stir-fry till fragrant and translucent (about 1 minute.) Note that the chili will produce spicy fumes that will make you cough and your eyes water, so omit if you don't want that to happen.
Add the drained tuna and stir to combine.
Add the rice and sauces then stir till everything is well-mixed and piping hot.
Add the egg back to the pan, mix again, then remove from heat and serve. Garnish with sliced spring onions or chili flakes.

Notes

Note: the key to professional tasting fried rice- with the smoky flavor from wok hei- is to fry very quickly over VERY high temepratures but home kitchens can't really reach that temperature.

Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.

Nutrition