Tuna Fried Rice Recipes
TUNA FRIED RICE
A quick and satisfying lunch made with canned tuna, leftover rice and vegetables of choice.
Provided by Tweety
Yield 2
Number Of Ingredients 13
Steps:
- Moisten the day-old rice with a tablespoon or two of water. Separate the grains with your fingers.
- In a large frying pan, heat around 1 tablespoon of oil over medium heat. Add the onion and garlic and sauté until the onion is soft and the garlic is light brown.
- Add the carrots and cook until the carrots are cooked to your liking. Season with a pinch of salt and pepper.
- Add the tuna and fry for a couple of minutes. Add more oil if needed. Season with a squeeze of lemon, if desired, and some salt and pepper.
- Add the rice, peas and corn. Mix well. Season with 2 tablespoons of toyomansi, (2 teaspoons lemon juice and 4 teaspoons soy sauce), salt and pepper. Mix well. Fry for at least 5 minutes, to crisp up the rice.
- Top with green onions, if using.
- Serve.
Nutrition Facts : Servingsize 2 serving, Calories 52 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Sugar 0 g, Protein 2 mg
TUNA FRIED RICE WITH EGG
This recipe is from Family Fun magazine which says this recipe is "not quite authentic, but very, very good." If cut-up broccoli is available at your salad bar, preparation time is even faster. Next time, I'm going to try broccolini. I also add more tuna, if I have it.
Provided by Lorraine of AZ
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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 RICE BOWL
What we have here is equal parts tuna and rice by weight, which for me, gives this the perfect balance between protein and starch. While this may remind some people of a fried rice dish, this is significantly lighter, and actually very low on the fat content, but that doesn't mean it's not satisfying, and like most rice dishes, it's very comforting.
Provided by Chef John
Categories World Cuisine Recipes Asian
Time 40m
Yield 2
Number Of Ingredients 13
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.
Nutrition Facts : Calories 583 calories, Carbohydrate 83 g, Cholesterol 17.9 mg, Fat 10.3 g, Fiber 4.4 g, Protein 37.7 g, SaturatedFat 1.9 g, Sodium 1494.8 mg, Sugar 2.7 g
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