Best Tuna Fried Rice With Egg Recipes

TUNA FRIED RICE WITH EGG

Steps:

• In a skillet, heat 1 tablespoon of the oil and cook the egg until it forms a pancake. Take it out of the skillet and cut it into strips.
• Add the rest of the oil to the pan and stir-fry the garlic, onion, broccoli and red pepper for 3-4 minutes. Add the chicken broth and cook, covered, until the broccoli is tender.
• Remove the cover, add the tuna, sesame oil, rice and cooked egg. Raise the heat and stir-fry for 3 minutes.
• Add the soy sauce and cook, stirring, 2 minutes more.

SPICY TUNA FRIED RICE

Steps:

• 1.Heat 1 tablespoons of the oil in a wok or non-stick frying pan over high heat. Add the eggs and allow to set for a minute. When the underside is golden, flip the omelette over and cook for another 1-2 minutes. Transfer the omelette to a plate and roughly chop. Set aside for later.
• 2.Use a mortar and pestle to pound the garlic and chillies to a rough paste (remove the garlic skins as you pound).
• 3.In a small bowl combine the ingredients for the seasoning sauce.
• 4.Heat the remaining 2 tablespoons of oil in a wok or large frying pan over high heat. Add the garlic chilli paste and stir-fry for half a minute. Add the onion and stir-fry for another half a minute or until the onion has just softened. Now add in the tuna and toss until well combined. Add the rice and the seasoning sauce and toss until the rice is evenly coated in the sauce. Gently toss through the egg omelette. Remove from heat and serve with lime wedges.

SPICY TUNA RICE BOWL

Steps:

• Pour rice into a heavy pot and add water; swirl to allow rice to settle. Bring to a simmer over medium-high heat; do not stir. Reduce heat to low, cover, and continue to simmer for 15 minutes.
• While rice is cooking, place tuna into a large mixing bowl and break up with your hands or a fork. Toss in red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, soy sauce, sesame oil, Sriracha, and lemon juice. Mix with a fork until thoroughly combined.
• Turn off heat and let rice sit, covered, for 10 minutes.
• Fluff rice with a fork to separate the grains and break up any large clumps; transfer into the mixing bowl. Mix thoroughly with a spoon until all the ingredients are evenly incorporated. Taste and adjust seasoning if needed. Serve warm, at room temperature, or cold like a rice salad, topped with red pepper flakes and 1 teaspoon green onion.