Tuna fried rice recipe
Gluten free, Lactose free, Nut free
- 1 teaspoon olive oil
- 2 eggs
- 4 rashers bacon, diced
- 1 small onion, diced
- 1 cup frozen peas
- 425g tin tuna
- 2 tablespoons soy sauce
- 2 cups cooked rice
- Coriander or chives to garnish
Heat oil in a wok or large frypan, break eggs into wok and stir with a spoon to break up the yolks.
Cook for a minute, flip the omelette over and cook the other side for a minute. Transfer omelette to a plate and slice into bite size strips.
Return wok to heat and stir fry bacon and onion until onion is soft, about 3 minutes. Add peas, cook for two minutes.
Add tuna and soy sauce, combine with other ingredients, then add rice and egg strips. Stir well to combine and heat through.
Serve immediately garnished with herbs.
- I usually cook this fried rice after I have made ‘something else with rice’; cook extra rice, store it in an air-tight container in the fridge and use the leftovers for this super-fast meal.
- Don’t be put off by the tuna – it works really well in this dish, particularly tuna in chilli oil (Sirena).
- Tempt the kids to the table with those little fish filled with soy sauce that you have left over from sushi – my kids love putting “a drop over here and a drop over there…”