Tuna fried rice
A can of tuna and a spoonful of gochujang turn plain rice into a spicy, savory Korean-style fried rice with a crispy egg on top.
- 50 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.05 a serving
- 620 calories
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- ¾ cup long-grain white rice, or 2¼ cups leftover cooked rice
- 1 tbsp gochujang
- 1 tsp sesame oil
- ½ yellow onion, diced
- 1 cup frozen mixed vegetables
- 1 can canned tuna, drained
- 2 green onions, thinly sliced
- 2 large eggs
- 1 tsp sesame seeds (optional)
From your pantry
- 1 cup water
- 1 tbsp soy sauce
- 2 tbsp vegetable oil, divided
Each serving has about 620 calories, 28 g protein, 75 g carbs and 22 g fat, and costs about $2.05 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No long-grain white rice? Jasmine rice or basmati rice works.
- No yellow onions? White onions or red onions work.
- No frozen mixed vegetables? Frozen peas or frozen corn or frozen green beans work.
- No canned tuna? Canned salmon works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring the rice and water in a small over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low and cook for 15 minutes.
Low heatTimer: 15 min
Spread the rice on a plate and let it cool for 15 minutes.
Timer: 15 min
Dolly’s tip: Skip this if you have leftover rice. Cold rice fries into separate grains instead of going mushy.the gochujang, soy sauce and sesame oil together in a small bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Heat 1 tablespoon of the vegetable oil in a large over medium-high heat. Cook the onion and mixed vegetables for 3 minutes, until the onion .
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium-high heatTimer: 3 min
Add the tuna and cook for 1 minute, breaking it into small flakes.
Medium-high heatTimer: 1 min
Add the rice and the sauce and -fry for 3 to 4 minutes, pressing the rice into the pan, until hot and a little .
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 3 min 30 sec
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
in most of the green onions and scoop the rice into two bowls.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Add the rest of the oil to the pan and fry the eggs over medium heat for 3 to 4 minutes, until the whites are set and the edges are .
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium heatTimer: 3 min 30 sec
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Slide an egg onto each bowl and scatter the rest of the green onions and the sesame seeds over.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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