Tuna and Egg Fried Rice with Soy Sauce
How to Make Delicious Tuna and Egg Fried Rice (Soy Sauce Flavored)
I made and enjoyed this simple tuna and egg fried rice for a quick brunch. Besides tuna, you can add other ingredients like Spam, ham, or kimchi to make your fried rice even more delicious and varied. (Tablespoon measurement is based on a standard rice spoon.)
Tuna and Egg Fried Rice Ingredients- 1 bowl of rice (approx. 200g)
- 1 can (85g) tuna, drained
- 30g chopped green onions
- 2 eggs
- 1 Tbsp soy sauce
- 2 Tbsp grapeseed oil
- 2 pinches of salt
- 0.5 Tbsp sesame oil
- A pinch of parsley flakes
Cooking Instructions
Step 1
Drain the canned tuna thoroughly using a sieve. Press down with a spoon to remove as much oil as possible. This step prevents the fried rice from becoming too greasy.
Step 2
Finely chop the green onions. These will be used to create fragrant green onion oil, adding a wonderful aroma and flavor to your fried rice.
Step 3
In a bowl, crack two fresh eggs and add two pinches of salt. Whisk them together until well combined to create a smooth egg mixture.
Step 4
Heat a pan over medium-low heat. Add the chopped green onions and 2 tablespoons of grapeseed oil. Sauté the green onions until they become fragrant and slightly softened, creating flavorful green onion oil.
Step 5
Once the green onion oil is ready, add the drained tuna to the pan. Break it up with your spatula and stir-fry until it becomes slightly crispy and separated, resembling grains of rice. Push the cooked tuna to one side of the pan.
Step 6
Pour the prepared egg mixture into the empty space on the side of the pan.
Step 7
Let the eggs cook until they are about 70% set and begin to form soft curds. Reduce the heat to low. Gently scramble the eggs using a spatula, and let the residual heat finish cooking them. Avoid overcooking to maintain a soft texture.
Step 8
Once the scrambled eggs are cooked, gently push them to the side next to the tuna.
Step 9
Increase the heat to medium. Pour 1 tablespoon of soy sauce into the center of the pan and let it caramelize slightly until about one-third of the liquid remains. (Be cautious, as too much soy sauce can make the rice too salty; adjust the amount to your taste.) Once the soy sauce has reduced, mix the tuna and scrambled eggs together thoroughly, ensuring they are evenly coated. (Apologies, I forgot to take a photo of this step.)
Step 10
Reduce the heat to low. Add the bowl of warm rice to the pan. Use a spatula to break up any clumps of rice and loosen the grains. Stir-fry the rice, mixing it with the tuna and egg mixture, ensuring all the rice grains are evenly coated. If the flavor is too mild, you can add a little oyster sauce or a pinch more salt to adjust to your preference.
Step 11
Turn off the heat. Sprinkle toasted sesame seeds over the fried rice and drizzle with 0.5 tablespoon of sesame oil. Give it one final gentle stir to combine. Your delicious soy sauce tuna and egg fried rice is now ready!
Step 12
For a more aesthetically pleasing presentation, you can pack the finished fried rice into a small bowl, pressing it down gently. Then, invert the bowl onto a plate and carefully lift it off. This will create a beautiful, molded shape. Finish by sprinkling a pinch of parsley flakes on top for an extra touch of color and flavor.
