Tuesday 6 January 2015

Tuna Fried Rice

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

For those nights when you can't be bothered - this is your dish. And, it's leftovers will make a great lunch for tomorrow.
I've always loved using up cold rice in some kind of fried rice.
 So when I came across this recipe for Tuna Fried Rice, I was intrigued (tuna with rice?) and had to give it a go.
And, guys, it is so easy. 15 minutes and you'll have dinner on your plate. Using mainly store-cupboard ingredients, this will become one of your go-to recipes for when leftover rice comes calling. And, throw in whatever else you like - make this recipe your own. P.s. I would love to know what you put in your fried rice!

Fried Rice, previously: Chinese Fried RiceEgg Fried Rice

A Simple List of Ingredients:

1. Vegetable Oil
2. Chicken Salami or Cooked Chicken
3. Cooked Cold Rice
4. Mixed Frozen Vegetables
5. Tinned Tuna
6. Salt and Pepper
7. Soy Sauce

Bismillah, let's begin!

This is the original recipe in the book that I adapted. On the day that I made this fried rice, I also baked a chocolate pudding cake.

To begin, the only prep that we have to do is slice up our chicken salami/polony. This  is the one I used. 

Take a handful of Cooked Chicken or Salami, and slice into quarters.

Heat 2 tablespoons Vegetable Oil in a wok or large pan over a high heat.

Once the oil is hot, add the chicken.

Because the chicken is already cooked, all we need to do here is brown it and get it really crispy. Once it's browned, remove and set aside.

Add a teaspoon more oil if the pan needs it and place over a medium heat.

Take 350 grams (12 ounces) Cold Cooked Rice.

And, throw it into the pan.

Stir-fry the rice for about 2 minutes to heat it through.

Next, the veg. Now, you could use cooked leftover veg or just frozen peas but since I had these mixed ones in the freezer, I threw them in.
Take 200 grams (8 ounces) Mixed Frozen Vegetables.

Add them to the pan.

Stir-fry for 3 minutes or until the veg is cooked through. You may want to cover with a lid if it's not cooking fast enough.

Next, the tuna! I must admit that I was pretty curious as to how tuna with chicken would taste since it's not something I'm used to. But, it was good - a nice change.
Take 2 cans Tuna. You could also try adding other tinned fish - maybe sardines or salmon?

Drain the tuna tins, and break up into large chunks. Or small. Whatever you're in the mood for.

Add the tuna to the pan.

Along with Salt and Pepper, to taste. Be careful with the salt though - we will be adding soy sauce too.
Stir-fry for 3 minutes over a medium heat.

Speaking of soy sauce, it's time to add some. I used light but you could use dark too.

Add 3 tablespoons Soy Sauce, or to taste. Remember, that the dark soy sauce has a stronger flavour.

Stir-fry for another few minutes or until the veg is cooked through.

Then, add the crispy chicken from earlier.

Give everything a final toss through, and serve up!

You could serve this as a side dish but to be honest, this is a complete meal in itself. Add chilli sauce and a few raw veggies (cherry toms anyone?) and enjoy!

Tuna Fried Rice

Adapted from BBC Good Food

Prep Time: 5 minutes
Cooking Time: 10 minutes
Serves: 4 approx.

2 tablespoons Vegetable Oil
Handful Cooked Chicken or Chicken Salami, chopped
350 grams (12 ounces) Cooked Cold Rice
200 grams (8 ounces) Mixed Frozen Vegetables
2 cans Tuna, drained
Salt and Pepper, to taste
3 tablespoons Soy Sauce (or to taste)


Heat the oil over a high heat in a large pan or wok. Add the salami or chicken, and stir-fry until crispy and brown. Remove from the pan and set aside.

Add more oil if needed, and throw in the cooked rice. Stir fry for 2 minutes.

Add the frozen vegetables and stir-fry for 3 minutes. Cover with a lid to cook the veg, if needed.

Add the tuna, salt and pepper. Stir-fry for 3 minutes.

Add the soy sauce and stir-fry for another few minutes or until the veg is cooked.

Finally, stir in the crispy chicken.

Serve up and enjoy!

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