Rice with Tuna and Eggs in a Skillet
A quick lunch or dinner made from leftover rice, canned tuna, eggs, and simple vegetables. All in one skillet, satisfying two people in 20 minutes without complication.
Author
quick_omar
Instructions
Heat a tablespoon of oil in a large skillet over medium heat. Whisk the eggs with a pinch of pepper, then pour them into the skillet and stir until set. Transfer to a side plate.
💡 Tip: Removing the eggs first prevents them from becoming dry while frying the rice.
About 3 min
In the same skillet, add the second tablespoon of oil, then sauté the onion, garlic, and carrot for two minutes until fragrant and the carrot softens slightly.
💡 Tip: Chop the carrot small so it cooks quickly and doesn't prolong the cooking time.
About 4 min
Add the corn or peas, then the cold rice. Break up the rice with a spoon and stir over slightly higher heat until heated through and the grains separate.
💡 Tip: Cold rice yields better results than hot rice as it doesn't turn mushy.
About 5 min
Add the drained tuna, soy sauce, and black pepper. Gently stir until the tuna is distributed without breaking it up completely.
💡 Tip: If the tuna is salty, reduce the soy sauce and use a smaller amount.
About 4 min
Return the eggs to the skillet, then add the lemon juice and green onion or parsley. Stir for one minute and serve hot immediately.
💡 Tip: Adding lemon at the end balances the flavor of the tuna and lightens the dish.
About 4 min
