This is the best tuna fried rice recipe! Made with canned tuna, white rice, eggs, vegetables, and a delicious homemade fried rice sauce, this recipe is so easy to make and is ready in just 25 minutes. You can have a healthy meal on the table in no time!
Asian inspired meals like my orange ginger chicken stir fry, pad pak vegetables and healthy egg roll in a bowl are some of my favourite meals because they have so much flavour, which is why I can't wait for you to try the fried rice recipe I am sharing with you today.
Table of Contents
Why you will love this recipe:
- The taste! This healthy tuna fried rice has such a delicious flavour from the homemade fried rice sauce and the mix of vegetables. You can make the sauce on this fried rice as spicy or as mild as you like.
- It's really quick and easy to make and is ready in just 25 minutes. It's made in one pan so the clean up is so simple and easy, just like my chicken and leek risotto.
- Not only is this fried rice recipe healthy, but it's dairy-free and can easily be made gluten-free too.
- It's a great way to use up any leftover cooked rice and vegetables that you have in the fridge.
If you are a fan of fried rice recipes you also need to try my cauliflower fried rice, Spanish cauliflower fried rice with shrimp and easy sweet potato rice.
Ingredients and substitutions:
For the full ingredient list and exact measurements refer to the recipe card later in this post.
Jump to the Recipe Card.
- White rice - I recommend using either basmati rice or jasmine rice for making this Korean inspired tuna fried rice.
- Coconut oil - this is used to fry the eggs and vegetables. You could swap this for another oil such as avocado oil, olive oil or butter.
- Canned tuna - I recommend using wild caught tuna and not farmed tuna if possible to make this canned tuna fried rice. You can use either canned tuna in water or canned tuna in oil.
- Eggs - eggs are a classic addition to fried rice recipes and turn this into a tuna egg fried rice.
- Vegetables - you can choose any type of fresh veggies that you like. I personally love green peas and carrots but other ideas include cauliflower, bell peppers, corn, or broccoli.
- Green onion - to add more flavour and colour to this healthy fried rice. You could swap this for white onion or yellow onion.
- Soy sauce or coconut aminos - this is for making the delicious homemade fried rice sauce. It adds some sweetness and saltiness to this recipe.
- Rice vinegar - this is used to balance out the flavours of the Japanese inspired sauce on this rice. If you don't have rice vinegar you could easily use coconut vinegar or apple cider vinegar instead.
- Ginger - ground ginger adds an amazing flavour to this fried rice sauce.
- Chili flakes or red pepper flakes - to make this fried rice a little spicy.
- Honey - is used to naturally sweeten the sauce for this fried rice while keeping it refined sugar free. You could swap this for maple syrup.
Recipe variations and add ins:
- For more protein: add an extra 1-2 eggs.
- If you are serving a crowd or want leftovers feel free to double or triple this recipe.
- If you like a sweeter sauce add an extra tablespoon of honey.
- If you don't like spicy food omit the chili flakes from the recipe.
- To make it spicier: add more chili flakes to turn it into spicy tuna fried rice or used canned chili tuna instead of plain canned tuna.
- To make this tuna fried rice recipe gluten-free: instead of soy sauce use coconut aminos or gluten-free tamari.
How to make tuna fried rice:
- Step 1: First, cook the rice according to the package instructions and set it aside.
- Step 2: While the rice is cooking, make the fried rice sauce by combining all the sauce ingredients in a bowl, jar or measuring cup. Set this aside.
- Step 3: Next, heat the coconut oil in a wok, large frying pan or skillet over medium heat. Once the oil is melted, add the eggs and chopped green onion to the pan and cook them, stirring gently, until the eggs are slightly undercooked.
- Step 4: Then add the chopped vegetables to the pan and fry for 2-3 minutes or until tender, stirring frequently.
- Step 5: Add the drained, canned tuna and fry for another 2 minutes.
- Step 6: Lastly, add the cooked rice and sauce to the pan. Stir everything to combine and let it cook for 1-2 more minutes, until heated through. Then serve and enjoy!
Top Tips:
- If you have any leftover cooked rice you can use that instead of cooking more rice to make this recipe.
- Stir the ingredients in the pan or skillet regularly so they don't stick to the bottom of the pan and they cook evenly.
How to serve:
This fried rice recipe is delicious as is but you can also top it with kimchi to turn it into kimchi fried rice or add sriracha for even more heat and flavour. I also love topping it with sliced cucumber, mayo, cilantro, bean sprouts or avocado. This fried rice pairs really well with Asian cucumber salad or healthy Asian coleslaw.
Tuna fried rice FAQs:
You can but be aware this will make this recipe taste much more fishy, so if you don't love the flavour of tuna I don't recommend it. If you want to increase the protein content of this recipe I would recommend adding an extra egg or two instead.
This fried rice recipe has a little heat from the chili flakes but it is not spicy. If you want to make it spicier, increase the amount of chili flakes you use in the sauce.
Store any leftover fried rice in the fridge in an airtight container for up to 5 days.
Yes you can freeze this fried rice for up to 3 months in a freezer safe container.
Other seafood recipes you will love:
Recipe
Tuna Fried Rice
Equipment
Ingredients
- 2 cups white rice (basmati or jasmine work best)
- 2 tablespoon coconut oil
- 1/2 cup chopped green onion
- 2 large eggs
- 2 cups chopped vegetables (choose any vegetables that you like)
- 1 can tuna
Sauce Ingredients
- 1/4 cup soy sauce (or coconut aminos)
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon chili flakes
Instructions
- Cook the rice according to the package instructions and set it aside.
- While the rice is cooking, make the sauce by combining all the sauce ingredients in a bowl, jar or measuring cup.
- Heat the coconut oil in a wok or large frying pan over medium heat. Once the oil is melted, add the eggs and chopped green onion to the pan and cook them, stirring gently, until the eggs are slightly undercooked (or cooked to your preference).
- Add the chopped vegetables to the pan and stir fry for 2-3 minutes or until tender, stirring frequently.
- Add the drained tuna and stir fry for another 2 minutes.
- Add the cooked rice and sauce to the pan. Stir everything to combine and let it cook for 1-2 minutes, until heated through.
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Donna
This would be good with canned salmon as well. Going in the must try pile.