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Tuna Egg Fried Rice

Name: Tuna Egg Fried Rice
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 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

mins

20

approx

2

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Average rating: 3.7/5 from 73 reviews

Nutrition

INGREDIENTS

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

Featuring

No Drain Fridge Pot Tuna Steak In Sunflower Oil

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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

Step 5

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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