Tuna and pineapple Thai fried rice


Recipe may contain peanuts, tree nuts, fish, shellfish and soy.

Fresh, fast and fabulous! This super speedy Thai-inspired fried rice delivers flavour.

14 Ingredients

  • 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 1

    Place fish sauce, lime juice and sugar in a small bowl. Stir until sugar dissolves.

  • Step 2

    Heat 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 3

    Heat 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.

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Recipe Notes

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.

Nutritional Information

Per serving

  • 580

  • 2426 kj

  • 14.4g

  • 2.8g

  • 6.3g

  • 34.4g

  • 1209mg

  • 74.2g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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