Tuna fried rice is a simple and easy recipe which is perfect for lunch, dinner parties, or even as a side dish.
There’s a good chance that you have a can of tuna in your pantry, and you don’t quite know what to do with it.
Or, maybe you’re looking for a quick and easy dinner recipe for a last minute meal.
Tuna fried rice is the perfect dish to make when you are in a hurry or wanting to use up any leftovers you may have in your fridge or pantry.
This recipe for rice with tuna is packed full of flavor and tastes great. It’s perfect for a main meal, side dish, or lunch box.
What Rice Do I Use?
It is important to use the right kind of rice when making fried rice. This is because different rice types give a different texture when cooked.
When making tuna fried rice, it is best to use a long grain rice.
Long rice rice types, such as basmati rice, is firm when cooked correctly and does not stick together like some other rice types.
Certain fried rice recipes may call for other kinds of rice, such as short grain (for example sushi rice), or even medium grain rice.
In those cases, you can use those types of rice.
This recipe for tuna fried rice uses day-old cooked basmati rice. This is because day-old rice has less moisture in it.
By using day old rice, it makes the final texture of the fried rice nicer. It also makes it easier to separate the rice grains apart when cooking.
Additionally, by cooking the rice the day before, it allows the rice to dry out. This means the cooked fried rice will be less moist and more crisp.
If you don’t have any leftover rice, you can still make this canned tuna fried rice.
You can make fresh rice on the day you are making the fried rice. Using freshly cooked rice will still work, it will just result in your fried rice being a bit more moist.
Why You'll Love This Recipe
- You’re most likely have all the ingredients for this simple yet delicious fried rice already.
- It takes only 25 minutes to make.
- This tuna rice recipe is healthy and colorful.
- Tuna fried rice is perfect for a quick lunch or dinner. It even makes for a great lunch box meal.
Cost To Make
Estimated cost = $7.38, or $1.85 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Cooking oil
- Eggs: Beaten and lightly salted
- Brown onion: Finely chopped
- Minced garlic
- Canned tuna: Drained. You can use tuna in brine, oil, or Springwater. It is best to use a canned tuna which is not flavored.
- Cooked day old basmati rice
- Frozen green peas: Defrosted
- Green (spring) onions: Finely chopped
- Light soy sauce
Step One: Heat 1 tablespoon of cooking oil in a wok or large frying pan over high heat. Pour in beaten eggs and scramble until just cooked. Remove from wok and set aside.
Step Two: Heat the remaining 1 tablespoon of cooking oil in the wok and add the chopped brown onion.
Cook until it starts to become brown. Then add the minced garlic. Cook for a further 1 to 2 minutes.
Step Three: Add the canned tuna to the onion and garlic mixture. Break up the tuna into smaller pieces. Cook for 2 to 3 minutes.
Step Four: Add the cooked basmati rice and stir fry for 4 to 5 minutes.
Step Five: Add the green peas, green (spring) onions, and soy sauce. Mix well and cook for 1 to 2 minutes.
Taste rice for seasoning, add salt to your liking to season the rice. Turn off heat and serve.
Substitutions / Variations
For this recipe, you can use canned tuna in oil, brine, or spring water.
This tuna fried rice recipe serves 4. The ingredients can easily be multiplied to suit the amount of serves you require.
You can garnish your tuna and rice with additional green (spring) onions.
Store this tuna egg fried rice in an air tight container in the fridge for 1 to 2 days. To reheat, use a microwave, or reheat in a wok or frying pan.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
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Tuna Fried Rice
- 2 tablespoons cooking oil divided
- 2 eggs beaten and lightly salted
- 90 grams (3.17 ounces) small brown onion finely chopped
- 1 teaspoon minced garlic
- 425 grams (14.99 ounces) canned tuna drained
- 3 cups (360 grams, 12.69 ounces) cooked day old basmati rice
- 40 grams (⅓ cup, 1.41 ounces) frozen green peas defrosted
- 40 grams (½ cup, 1.41 ounces) green (spring) onions finely chopped
- 1 tablespoon light soy sauce
- Salt to taste
- Heat 1 tablespoon of cooking oil in a wok or large frying pan over high heat. Pour in beaten eggs and scramble until just cooked. Remove from wok and set aside.
- Heat the remaining 1 tablespoon of cooking oil in the wok and add the chopped brown onion. Cook until it starts to become brown. Then add the minced garlic. Cook for a further 1 to 2 minutes.
- Add the canned tuna to the onion and garlic mixture. Break up the tuna into smaller pieces. Cook for 2 to 3 minutes.
- Add the cooked basmati rice and stir fry for 4 to 5 minutes.
- Add the green peas, green (spring) onions, and soy sauce. Mix well and cook for 1 to 2 minutes. Taste rice for seasoning, add salt to your liking to season the rice. Turn off heat and serve.