Tuna Egg Fried Rice

Heart outline Heart 32 people Clock graphic 20 Min Cutlery circle Serves 2

A quick and easy alternative to chicken fried rice.  


  • 1 John West No Drain Fridge Pot Tuna Steak in Sunflower Oil 
  • 1 free range egg 
  • 3 tsp vegetable oil 
  • 6 babycorn, sliced into rounds 
  • 12 sugar-snap peas (or mange tout), sliced in half diagonally 
  • 2 tsp sweet chilli sauce or tomato ketchup 
  • 2 tsp reduced salt soy sauce 
  • 2 tbs defrosted frozen peas 
  • 1 pouch ready to heat basmati rice 
  • Few sprigs fresh coriander, chopped 

To Serve:

  • 1 spring onion, finely sliced, to garnish

Step 1

Crack the egg into a cup or small bowl and mix with a fork. Heat a large non-stick frying pan or wok and add 1 tsp of oil. pour in the egg and scramble briefly until almost set but not hard. Tip onto a plate and set aside 

Step 2

Heat another 1 or 2 teaspoons of oil in the pan and add the babycorn and sugar-snaps and fry for about 2 minutes. Reduce the heat and stir in the sweet chilli sauce (or ketchup) and soy sauce  

Step 3

Add the peas, rice and tuna and heat through gently for a few minutes until everything is piping hot. Stir through the cooked egg and a little coriander. 

Step 4

Serve in bowls with the rest of the coriander and some sliced spring onion to scatter over 


For an extra punch of flavour, add a crushed clove of garlic and a teaspoon of grated fresh ginger after you’ve fried the veggies, cook for another 30 seconds before adding the soy sauce

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