Stir-fried rice with tuna

By admin
05 May 2012

This quick and easy recipe, sent in by Ray Wright and Candice van Deventer of Nova Constantia, is the perfect way to transform leftover rice into a gourmet supper.

Serves: 4

Preparation time: 10 min

Cooking time: 15 min

45 ml (3 T) oil

1 egg, whisked

10 ml (2 t) water

2 cloves garlic, crushed

3 spring onions, finely chopped

2 cans (175 g each) tuna in water, drained

750 ml (3 c) cooked rice

20 ml (4 t) fish sauce

30 ml (2 T) soy sauce

250 ml (1 c) coriander leaves

¼ pineapple, diced (optional)

1 small cucumber, diced

chilli sauce to serve

Heat a little of the oil in a large frying pan or wok.

Whisk together the egg and water and pour the mixture into the pan.

Heat until the omelette has set, remove it from the pan and roll it up.

Cut the omelette into thin strips and set aside for garnish.

Heat the remaining oil and fry the garlic, spring onions and tuna for a few minutes.

Stir in the rice and stir-fry until heated through.

Add the sauces to the rice mixture and mix.

Scatter over the coriander and egg strips.

Serve with chopped pineapple and cucumber and chilli sauce.

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