Tuna Fried Rice
If you're looking for the perfect dish with tons of flavor, this Tuna Fried Rice is a great option. Filled with veggies, rice, and canned tuna, there's a good chance you'll never have to order takeout again. Ready in less than 20 minutes, this rice is too good not to try.
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Ingredients
- 2 cups cooked rice preferably cold and day-old rice
- 1 (5 oz.) can of tuna in water drained
- 1/2 cup kimchi chopped, optional but reccomended
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 2 cloves garlic minced
- 2 green onions chopped
- 2-3 Tbsp. soy sauce, tamari or coconut aminos
- 2 Tbsp. sesame oil
- salt and black pepper to taste
Optional Toppings and Seasonings
- sesame seeds
- fried egg
- sriracha or chili sauce
- sliced cucumbers
- avocado
Instructions
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of sesame oil and let it heat up.
- Add the peas, carrots, garlic and kimchi (if using) to the skillet and stir-fry for 2-3 minutes until they are heated through.
- Add the drained tuna to the skillet and break it up with a spatula.
- Add the cold, cooked rice to the skillet, breaking up any clumps. Stir-fry the rice and other ingredients together.
- Pour the soy sauce over the rice and stir to combine. Adjust the amount of soy sauce to your taste.
- Add the chopped green onions to the skillet and stir to incorporate them into the fried rice.
- Season the tuna fried rice with salt and pepper as needed. Taste and adjust the seasoning to your preference.
- Once everything is well mixed and heated through, remove the skillet from the heat and serve the tuna fried rice in bowls or on plates. You can sprinkle sesame seeds or add a fried egg on top for extra flavor.