Tuna Fried Rice
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This tuna fried rice uses the oil from 1 can of tuna to cook 80 g onion and 40 g carrot before the tuna and 2 cups cooked rice enter the pan.
Read more
Dice the onion and carrot to less than 0.5 cm, thinly slice 20 g green onion, and break apart the rice before cooking. Set the pan over medium heat and stir-fry the onion and carrot for 2 minutes. Add the tuna for 1 minute, then raise the heat after adding the rice. Press and fold the rice for 2 minutes so the clumps separate. Pour 1.5 tbsp soy sauce around the edge of the pan and cook for another 1 minute. Lower the heat, mix in 1 tsp sesame oil and the green onion for 30 seconds, and divide the fried rice between two bowls. Top the bowls with the 2 fried eggs, placing one on each serving.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Dice 80 g onion and 40 g carrot into pieces smaller than 0.5 cm, then thinly slice 20 g green onion.
Break up any clumps in 2 cups cooked rice before cooking.
- 2Control
Pour the oil from the tuna can directly into the pan and heat it over medium heat.
Add the onion and carrot, then stir-fry for about 2 minutes until the onion turns translucent and the carrot starts to soften.
- 3Heat
Add the tuna flesh and break up any large chunks with a spatula.
Stir-fry for about 1 minute, letting excess moisture evaporate, until the edges of the tuna begin to look lightly golden.
- 4Heat
Add 2 cups cooked rice and raise the heat to high, spreading the rice across the pan.
Press and fold it with the spatula for about 2 minutes so the grains separate instead of clumping.
- 5Season
Pour 1.5 tbsp soy sauce around the edge of the pan, then mix it through right away.
When the aroma rises, stir-fry for 1 more minute until the rice is evenly colored and not wet.
- 6Prep
Lower the heat, add 1 tsp sesame oil and the sliced green onion, and toss for 30 seconds.
Divide the rice between two bowls and place 1 of the 2 fried eggs on each.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Oil from 1 tuna can used to cook 80 g onion and 40 g carrot for 2 minutes
- Finish cue
- Stir-fry for about 1 minute, letting excess moisture evaporate, until the edges of the tuna begin to look lightly golden.
- Avoid this
- Break up cold rice before adding it so the grains do not stay clumped.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
15min, 8 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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