Easy Filipino Tuna Rice Bowl
This Easy Tuna Rice Bowl<strong> takes just under 30 minutes to prepare</strong>. With a garlic fried rice base, this recipe adds a Filipino-flare that's both<strong> flavorful</strong> and <strong>filling!</strong>
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 6 garlic cloves, minced
- 1 cup cooked white rice
- 1 can (~180 g) flaked tuna
- 1-2 tablespoons sriracha, according to preference
- 2 teaspoons Kewpie mayonnaise
- 1 teaspoon soy sauce
- 1 teaspoon banana ketchup (can substitute with regular Western ketchup)
- 1 teaspoon calamansi juice (can substitute with lime or lemon juice)
- Fried sunny side up egg
- Cucumber, julienned
- Chicharon, crushed
Instructions
- 1
Prepare the garlic rice by heating the oil in a pan over medium-high heat. Add in the garlic and fry for 1-2 minutes, or until golden in color. Add in the rice and stir to combine. Fry for an additional 1-2 minutes and set aside. *Note: You may also skip this step and just use plain rice right away!
- 2
In the same pan you can also fry an egg, if desired, for the topping. Set aside.
- 3
To assemble, add in the garlic rice, tuna, sriracha, Kewpie mayonnaise, soy sauce, banana ketchup, and calamansi juice in a medium-sized bowl. Mix well until evenly combined. Taste and adjust according to preference.
- 4
Top with the fried egg, cucumber, and chicharon. Enjoy!