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 time
- 5 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon vegetable oil
- 3 eggs (whisked with salt/ fish sauce below)
- ¼ teaspoon salt (Substitute: ½ teaspoon fish sauce (or light soy sauce))
- 3 cloves garlic (peel and pound with chilies (if using))
- 2 red chilies
- 2 Tablespoons vegetable oil
- 2 shallots (peeled and minced. Substitute: ½ red onion)
- 1 can tuna
- 3 Cups leftover white rice
- 4 Tablespoons oyster sauce
- 1½ Tablespoon light soy sauce
- 1 teaspoon white sugar
Instructions
- 1
Whisk the 3 eggs and 1/4 teaspoon of salt (or 1/2 teaspoon of fish sauce) till well-mixed.
- 2
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.
- 3
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.
- 4
In the same wok, over high heat, heat up 2 more tablespoons of oil.
- 5
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.
- 6
Add the drained tuna and stir to combine.
- 7
Add the rice and sauces then stir till everything is well-mixed and piping hot.
- 8
Add the egg back to the pan, mix again, then remove from heat and serve. Garnish with sliced spring onions or chili flakes.