Tuna fried rice is a quick and easy dish, perfect for busy weekday meals. It’s stir-fried with garlic, peppers, corn and seasoned simply with tamari soy sauce and sesame oil. Squeeze in some lime and dive in!
Fried rice is the way to go when you’re in a pinch! This tuna fried rice is super easy to make with basic ingredients and only takes 15 minutes. It’s packed with flavors from garlic, soy sauce, and sesame oil, and the umami from the tuna takes the dish to the next level.
This recipe can be made in one skillet, with fewer than 10 ingredients, and is naturally gluten and dairy free.
Ingredients for this recipe
Optional toppings:
- Thinly sliced shallot
- Lime wedges
How to make tuna fried rice
1. Cook the garlic. Heat the sesame oil in a pan. Cook the garlic until fragrant.
2. Cook the pepper. Add the red pepper and corn. Cook until the moisture evaporates, about 2 minutes.
3. Stir-fry. Add the cooked rice, tuna and tamari soy sauce. Fry until well combined.
4. Serve. Adjust the flavor with salt and pepper. Optional: sprinkle on the shallots and serve with lime wedges.
Frequent questions
Tuna fried rice can be tightly covered and stored in the refrigerator for up to three days. It can also be frozen for up to two months. Microwave to reheat or heat on the stovetop for a couple of minutes. It’s also perfect for meal prep!
I like to use Japanese rice (also known as sushi rice), but any type of rice will work for this recipe. Freshly cooked rice carries a lot of moisture, so day-old rice is more ideal for making fried rice.
However, if you are cooking fresh rice for this purpose, you can reduce the amount of water slightly to get drier rice.
Yes, any vegetables you have on hand can be used for this tuna fried rice recipe. Try to keep the volume of vegetables down to 1 ½ cups, and cook off excess moisture in step 2 to prevent the fried rice from becoming soggy.
More fried rice recipes…
Recipe
Tuna fried rice is a quick and easy dish that is perfect for weekday meals. It’s stir-fried with garlic, peppers, corn and seasoned simply with tamari soy sauce and sesame oil. Squeeze in some lime and dive in!
ingredients
- 2 spoons sesame oil
- 2 Cloves garlic
- ½ Red pepper chopped
- ⅔ cup canned corn kernels drained
- 4 cups cooked Japanese rice or any rice
- 5 ounces canned tuna drained
- 2 spoons tamari soy willow
- Salt and pepper taste
Optional condiments
- Thinly sliced shallot
- Lime wedges
Prevents the screen from going dark
Instructions
-
Heat the sesame oil in a pan. Cook the garlic until fragrant.
-
Add the red pepper and corn. Cook until the moisture evaporates, about 2 minutes.
-
Add the cooked rice, tuna and tamari soy sauce. Fry until well combined.
-
Adjust the flavor with salt and pepper. Sprinkle the shallots and serve with lime wedges.
Notes
Tuna fried rice can be tightly covered and stored in the refrigerator for up to three days. It can also be frozen for up to two months. Microwave to reheat or heat on the stovetop for a couple of minutes.
Nutrition
Serving: 1servingCalories: 292kcalCarbohydrates: 43GProtein: 12GFat: 8GSaturated fats: 1GPolyunsaturated fats: 3GMonounsaturated fat: 3GCholesterol: 13mgSodium: 646mgPotassium: 172mgFiber: 3GSugar: 2GVitamin A: 498UIC vitamin: 20mgSoccer: 16mgIron: 1mg
The nutritional information on this website is an estimate only and is provided only as a convenience and courtesy. The accuracy of the nutritional information for any recipes on this site is not guaranteed.
