Tuna Fried Rice With Egg Food

TUNA FRIED RICE WITH EGG

Tuna Fried Rice With Egg image

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

Ingredients

2 tablespoons peanut oil, divided
1 egg, lightly beaten
1 garlic clove, minced
1 onion, chopped
1 cup broccoli floret, and stems
1 red bell pepper, diced
3/4 cup chicken broth
1 (7 ounce) can tuna
2 teaspoons sesame oil
2 cups cooked white rice
2 tablespoons soy sauce

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.

VEGETABLE EGG FRIED RICE

Vegetable Egg Fried Rice image

Light and fluffy are words that should describe well-made fried rice. It shouldn't be weighed down with soy sauce or oil. Using eggs is the key to keeping it light. Cooking the rice right into the wet egg creates a pillowy, fluffy fried rice.

Provided by Jet Tila

Categories main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 tablespoons cooking oil
4 to 6 garlic cloves, minced
1/2 cup diced yellow onion
2 large eggs, lightly beaten
4 cups day-old rice, long grain or jasmine
1/2 cup sliced carrot (cut into half coins)
1/2 cup diced bell pepper
2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1/2 tablespoon sugar
2 teaspoons white pepper
1/2 teaspoon salt
2 to 3 green onions, chopped

Steps:

In a large skillet, heat the oil until a wisp of white smoke appears. Add the garlic and onion, saute 30 seconds. Add the beaten eggs and immediately add the rice, gently press down in small circles to separate the rice grains.
Stir in the carrot and bell pepper and cook for about 1 minute. Don't be afraid to scrape rice stuck to the bottom of the pan. Fold in the oyster sauce, soy sauce, sugar, white pepper and salt. Continue to stir and fold for about 2 more minutes. Cook until the rice absorbs the sauces and is slightly crisp on the edges.
Fold in the green onions and serve immediately.

SPICY TUNA RICE BOWL

Spicy Tuna Rice Bowl image

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

Ingredients

1 cup uncooked long-grain rice
1 ½ cups water
1 (7 ounce) jar tuna packed in olive oil
½ cup finely diced red bell pepper
¼ cup finely diced jalapeno pepper
¼ cup finely sliced green onions
⅓ cup seasoned rice vinegar
2 tablespoons soy sauce
½ teaspoon sesame oil
2 teaspoons Sriracha hot sauce
½ lemon, juiced, or to taste
1 pinch Korean red pepper flakes (gochugaru), or to taste
1 teaspoon finely sliced green onion, or to taste

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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