Tuna Fried Rice Easy (Printable Version)
Tuna fried rice blends canned tuna, eggs, and colorful veggies, all tossed together for a fast, flavorful meal.
# Ingredients:
→ Base
01 -
2 cups cooked white rice (basmati or jasmine preferred)
→ Vegetables and Protein
02 -
2 tablespoons coconut oil
03 -
1/2 cup chopped green onion
04 -
2 large eggs
05 -
2 cups chopped mixed vegetables (such as carrots, peas, bell peppers, or corn)
06 -
1 can tuna, drained
→ Sauce
07 -
1/4 cup soy sauce or coconut aminos
08 -
2 tablespoons honey
09 -
1 tablespoon rice vinegar
10 -
1/2 teaspoon sea salt
11 -
1/2 teaspoon ground ginger
12 -
1/2 teaspoon chili flakes
# Steps:
01 -
Cook the white rice according to package instructions and set aside until needed.
02 -
Combine soy sauce (or coconut aminos), honey, rice vinegar, sea salt, ground ginger, and chili flakes in a bowl or jar. Stir well until fully blended.
03 -
Heat coconut oil in a large skillet or wok over medium heat. Add chopped green onion and eggs, gently stirring until eggs are just set but still soft.
04 -
Add chopped mixed vegetables to the pan. Stir-fry for 2 to 3 minutes, or until vegetables become tender.
05 -
Add drained tuna to the skillet and continue stir-frying for 2 minutes to warm through.
06 -
Add cooked rice and prepared sauce to the skillet. Mix thoroughly and cook for 1 to 2 minutes, ensuring everything is heated through and evenly coated.
# Notes:
01 -
Leftovers can be stored refrigerated in an airtight container for up to 5 days.
02 -
Adjust vegetable choices based on availability or personal preference.