Skip take out and whip up this tuna fried rice recipe to satisfy your Asian-cuisine cravings in no time! This recipe is made with tender pieces of tuna, crispy rice that's bursting with flavor, and vegetables to tie this hardy dish together. It's a weekly regular in my house for a quick and easy dinner.
I make a delicious Asian seafood dish at least once a week. They're packed with flavor and easy to whip up for a quick and hardy weeknight meal for the family.
Similar to this tuna and rice recipe, I like to make this shrimp poke bowl, furikake salmon that's crunchy and packed with that umami flavor we all love. Air fried teriyaki salmon that's one of the easiest, yet delicious recipes. And, of course, a classic shrimp yakisoba!
For a crunchy and creamy appetizer that pairs well with fried rice with tuna, are Crab rangoons. If you're looking for something to sip on, opt for a good cold beer, or this Spicy Mango Margarita!
Table of Contents
HOW TO MAKE TUNA FRIED RICE
To make this tuna and rice recipe, you will need cooked rice, a few cans of good quality tuna, diced onions, eggs, diced carrots and peas, flavorless oil and of course a delicious homemade sauce mixture to flavor the meal.
INGREDIENTS
- Canned Tuna. There is a large selection of canned tuna on the market. Choose one you find is good quality. Purchasing from family-owned fisheries or fish markets is a great option for finding quality canned tuna.
- Cooked rice. Use short-grain or sushi rice since they work best for fried rice.
- Flavorless oil. Great option is avocado oil, otherwise use canola or vegetable.
- Eggs.
- Fresh minced garlic.
- Green onions.
- Peas and carrots. Frozen and thawed, or fresh both work.
- Fried rice sauce ingredients:
- Sesame oil
- Toasted sesame seeds
- Umami seasoning
- Asian red pepper (powder) or use cayenne or red pepper flakes. Add as much as you'd like, but I recommend starting with less and increasing if it's not spicy enough.
- Black pepper.
- Freshly grated ginger.
- Soy sauce.
- Rice vinegar.
- Fish sauce.
- Lime zest.
- Sugar.
STEP-BY-STEP INSTRUCTIONS
- First, start by adding the tuna fried rice sauce ingredients into a medium bowl and stir to combine. Set aside to use later.
- To a large pan or wok on medium heat, add the oil and half of the green onions.
- Sauté until lightly softened, then add the minced garlic.
- Before the garlic gets fragrant, increase the temperature to medium-high and immediately add rice, then the peas and carrots.
- Allow the rice to crisp on the bottom before stirring. This usually takes a minute or two at every stir. Stir and repeat until it’s lightly crisped.
- Add in the sauce mixture and stir until the rice is completely coated.
- Move the rice to the edges of the pan to make a hole in the middle and scramble the eggs. Once they’re fluffy, stir them into the rice.
- Open the cans of tuna and drain completely. Add the tuna and cook until warmed through, about 2-3 minutes.
- Gently fold the tuna into the fried rice. Add the rest of the green onions and serve warm.
VARIATIONS AND SUBSTITUTIONS
- Change up the vegetables! Add peppers, yellow onions, yams, celery, broccoli or other veggies you have on hand.
- Make it spicy! Add more red pepper or chopped pickled jalapenos.
- Use fresh ahi or albacore tuna instead of canned.
- Can't have soy sauce? Try another variation of it, like low-sodium, or coconut aminos.
EXPERT TIPS
Here are some expert tips to help you make the best fried rice with tuna:
1. Use day-old rice for the best results. Freshly cooked rice can be too moist and sticky, making it difficult to fry properly. If you don't have day-old rice, try spreading fresh rice out on a baking sheet and letting it cool completely before using.
2. Drain the tuna well before adding it to the pan. Excess liquid can make the rice soggy, and we want crispy!
3. Get creative with your vegetable add-ins! Vegetables like peas, carrots, and onions are classic choices, but you could also try adding in some chopped peppers, pineapple, cashews, or even a dash of curry powder.
4. Make sure your pan or wok is hot enough before adding the rice. You want to hear a sizzling sound when you add the rice to the pan, which helps to give it the best crispy texture.
5. Finally, don't forget the soy sauce! This salty, umami-rich sauce is essential to achieving that classic fried rice flavor. Start with the amount in this recipe and adjust to taste.
SERVING TIPS
Once your tuna fried rice is cooked to your liking, it's time to serve it up! Here are some of my serving tips:
1. Use a large serving spoon or spatula to transfer the fried rice to a serving dish.
2. Garnish with some chopped green onions, sesame seeds, or cilantro for a pop of color and flavor.
3. Serve hot, either on its own or as a side dish with your favorite protein.
STORAGE & REHEATING
If you have any canned tuna fried rice leftovers, store them in an airtight container in the refrigerator. They should keep for up to 3 days.
When reheating, be sure to add a splash of water or broth to the rice to help loosen it up and prevent it from drying out.
FAQ
Make sure to use day-old rice for best results. Or cook the rice beforehand and let it cool completely before adding it to the pan. Also, avoid adding too much soy sauce or other liquids to the fried rice.
Yes, you can use fresh tuna instead of canned. To make it, cook the fresh tuna before adding it to the dish. Another way is to cook the tuna in the beginning, then remove and proceed with the rest of the steps.
Yes. You can substitute tuna for canned salmon, or go for cooked shrimp instead. Be sure to cook any raw seafood in advance first.
There are several substitutions you can make to make this tuna egg fried rice healthier. For the rice, substitute with brown rice or cauliflower rice. For the soy sauce, you can substitute coconut aminos. Use a healthy flavorless oil and ditch the vegetable and canola. I always use avocado oil for meals like this.
MORE SEAFOOD & RICE RECIPES
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Tuna Fried Rice
Ingredients
- 6 cups cooked rice preferably short grain sushi rice
- 7 oz canned tuna
- 2 eggs
- ⅓ cup flavorless oil avocado, canola, vegetable
- ⅓ cup sliced green onions reserve half for topping
- 2 cloves garlic minced
- 1 ½ cups of peas and carrots
For The Fried Rice Sauce
- 2 teaspoon sesame oil
- 2 tablespoon sesame seeds
- 1 teaspoon umami seasoning
- Pinch of red pepper
- Pinch of black pepper
- 1 tablespoon fresh ginger grated
- 3 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 2 teaspoon fish sauce
- 1 lime zested
- 1 teaspoon sugar
Instructions
- First, start by adding the sauce ingredients into a medium bowl and stir to combine. Set aside to use later.
- To a large pan or wok on medium heat, add the oil and half of the green onions.
- Saute until lightly softened, then add the minced garlic.
- Before the garlic gets fragrant, increase the temperature to medium-high and immediately add rice, then the peas and carrots.
- Allow the rice to crisp on the bottom before stirring. This usually takes a minute or two at every stir. Stir and repeat until it’s lightly crisped.
- Add in the sauce mixture and stir until the rice is completely coated.
- Move the rice to the edges of the pan to make a hole in the middle and scramble the eggs. Once they’re fluffy, stir them into the rice.
- Open the cans of tuna and drain them completely. Add the tuna and cook until warmed through. This takes about 2-3 minutes.
- Gently fold the tuna into the fried rice. Add the rest of the green onions and serve warm.
Notes
-
- Change up the vegetables! Add peppers, yellow onions, yams, celery, broccoli or other veggies you have on hand.
-
- Make it spicy! Add more red pepper or chopped pickled jalapenos.
-
- Use fresh ahi or albacore tuna instead of canned.
-
- Can't have soy sauce? Try another variation of it, like low-sodium, or coconut aminos.
Nutrition
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