Recipe may contain peanuts, tree nuts, fish, shellfish and soy.
Fresh, fast and fabulous! This super speedy Thai-inspired fried rice delivers flavour.
1 1/2 tbsp fish sauce
1 tbsp lime juice
2 tsp caster sugar
1 1/2 tbsp vegetable oil
4 eggs, lightly beaten
4 1/2 cups cold cooked jasmine rice
1/2 x 500g packet frozen peas, corn and capsicum mix, thawed
425g can pineapple chunks in juice, drained
425g can tuna in springwater, drained, flaked
4 green onions, thinly sliced
1/2 cup bean sprouts, trimmed
1/4 cup fresh coriander leaves
1 long red chilli, thinly sliced
Lime wedges, to serve
3 Method Steps
Step 1Place fish sauce, lime juice and sugar in a small bowl. Stir until sugar dissolves.
Step 2Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Add egg. Cook, stirring occasionally, for 2 minutes or until scrambled and just cooked through. Season with salt and pepper. Transfer to a plate.
Step 3Heat remaining oil in pan over high heat. Add rice, pressing over base of pan. Cook for 1 to 2 minutes, without stirring, to toast rice. Stir-fry for 1 minute. Add vegetables and pineapple. Stir-fry for 1 minute. Add tuna, sauce mixture, egg and half the onion. Gently stir-fry until combined. Sprinkle with sprouts, coriander, chilli and remaining onion. Serve with extra lime wedges.
You’ll need 1 1/2 cups uncooked jasmine rice. It’s best to use day-old or cold cooked rice for fried rice so the rice doesn’t clump together.
All quantities above are averages