Tuna Fried Rice

Tuna fried rice is a go-to hardy weeknight meal that's easy to make and features quality canned tuna, eggs, rice, and veggies. It's the most flavorful tuna and rice recipe!

Course Lunch, Main Course

Cuisine Asian

Keyword canned tuna recipe, seafood fried rice, tuna and rice

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 415kcal

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

STORAGE TIPS

If you have any leftovers, store them in an airtight container in the refrigerator. They should keep for up to 3 days.

When reheating, add a splash of water or broth to the rice to help loosen it up and prevent it from drying.

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.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 35g | Protein: 37g | Fat: 19g