Tuna Fried Rice recipe - ingredients, nutrition and when to eat it
This savory, satisfying rice bowl is made by stir-frying tuna, rice, and leftover vegetables together in one pan.
This savory, satisfying rice bowl is made by stir-frying tuna, rice, and leftover vegetables together in one pan. It is perfect for a busy lunch or a quick, easy dinner.
Street food · 15 minutes to cook
Nutrition (per 410.3g serving): 513.4 kcal · protein 25.1g · carbohydrate 72.2g · fat 12.2g · sodium 904.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Slightly cooled rice clumps less in the pan than hot rice.
Tips: Leaving too much liquid in the tuna can make the fried rice soggy.
Tips: Pour the soy sauce around the edge of the pan and let it sizzle briefly to bring out its aroma.
Tips: A light sprinkle of crushed roasted seaweed or toasted sesame seeds at the end works well too.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Canned tuna — 60 g
- Egg — 1 pc
- Onion — 0.3 pc
- Carrot — 0.2 pc
- Green onion — 0.2 stalk
- Cooking oil — 1 tsp
- Soy sauce — 0.5 Tbsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 1 pinch