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
¼ cup oyster sauce
1 tbsp fish sauce
1 tsp sugar
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.
Use a mortar and pestle to pound the garlic and chillies to a rough paste (remove the garlic skins as you pound).
In a small bowl combine the ingredients for the seasoning sauce.
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.