Tuna Fried Rice with Egg
Transform your weeknight dinners with this hearty and flavorful Tuna Fried Rice with Egg, a quick and satisfying one-pan meal that's perfect for busy evenings. Featuring tender jasmine rice, protein-packed canned tuna, vibrant peas and carrots, and fluffy scrambled eggs, this dish is elevated by a savory medley of soy sauce, oyster sauce, and a dash of sesame oil for an irresistible umami kick. With just 15 minutes of cook time and simple pantry staples, this recipe is as convenient as it is delicious. Topped with fresh green onions for an added burst of flavor, this versatile fried rice is ideal for feeding the whole family or meal-prepping for the week. Make it your go-to option for an effortless twist on classic Chinese-inspired fried rice!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked jasmine rice
- 1 can (about 5 oz) Canned tuna (in water or oil)
- 2 pieces Large eggs
- 2 tablespoons Vegetable oil
- 2 pieces Garlic cloves, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 stalks Green onions, chopped
- 1 cup Frozen peas and carrots mix
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Prepare all ingredients before starting to cook. Mince the garlic, chop the green onions, and drain the canned tuna.
In a large frying pan or wok, heat 1 tablespoon of vegetable oil over medium heat.
Crack the eggs into the pan and scramble them until they just set. Remove the eggs from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Sauté the minced garlic for 30 seconds until fragrant.
Add the frozen peas and carrots to the pan and stir-fry for 2 minutes until they are heated through.
Add the drained canned tuna to the pan and cook for another minute, breaking it apart with a spatula.
Increase the heat to medium-high. Add the cooked rice to the pan and stir well to combine with the vegetables and tuna.
Drizzle the soy sauce, oyster sauce, and sesame oil over the rice. Stir-fry for 2-3 minutes, ensuring everything is evenly coated.
Return the scrambled eggs to the pan and gently mix them into the rice.
Add the chopped green onions, salt, and ground black pepper. Stir for another minute to combine.
Taste and adjust seasoning, if needed. Remove from heat and serve hot.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 11.9 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 240 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
