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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)
Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Spicy Tuna Fried Rice

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Canned tuna doesn’t just have to be destined for soggy salads or bland sandwiches. Here’s how to turn this humble pantry staple into a spicy, stomach-pleasing bowl of ultimate fried rice.

WATCH THIS RECIPE

SPICY TUNA FRIED RICE

PREP TIME

10 minutes

COOK TIME

10 minutes

SERVES

4

Ingredients

3 tbsp vegetable oil 

2 eggs, lightly whisked 

3 garlic cloves 

2 large mild red chillies 

2 spicy birds’ eye chillies (or to taste) 

1 small onion, diced 

150g (5 oz) tin of tuna, drained 

3 cups cooked long-grain rice (day old is best – click here to see my recipe for how to cook rice for fried rice) 

lime wedges to serve 

 

Seasoning sauce: 

¼ cup oyster sauce 

1 tbsp fish sauce 

1 tsp sugar 

Steps

Step 1

Heat 1 tablespoons of the oil in a wok or non-stick frying pan over high heat. Add the eggs and allow to set for a minute. When the underside is golden, flip the omelette over and cook for another 1-2 minutes. Transfer the omelette to a plate and roughly chop. Set aside for later. 

Step 2

Use a mortar and pestle to pound the garlic and chillies to a rough paste (remove the garlic skins as you pound).  

Step 3

In a small bowl combine the ingredients for the seasoning sauce. 

Step 4

Heat the remaining 2 tablespoons of oil in a wok or large frying pan over high heat. Add the garlic chilli paste and stir-fry for half a minute. Add the onion and stir-fry for another half a minute or until the onion has just softened. Now add in the tuna and toss until well combined. Add the rice and the seasoning sauce and toss until the rice is evenly coated in the sauce. Gently toss through the egg omelette. Remove from heat and serve with lime wedges.

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