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 will have a healthy meal on the table in no time.
Table of Contents
Why you will love this recipe:
- The flavour! This healthy tuna fried rice has such a delicious taste from the homemade fried rice sauce that has hints of both Japanese and Korean flavours.
- It's really quick and easy to make and is ready in just 25 minutes.
- It's made using simple pantry staple ingredients like canned tuna, white rice, and eggs.
- You can make the sauce on this fried rice as spicy or as mild as you like.
- Not only is this fried rice recipe healthy, but it's dairy free and can easily be made gluten free too.
- It's made in one pan so the clean up is so simple and easy. It also makes great leftovers so is perfect for meal prep.
- It's a great way to use up any leftover cooked rice and vegetables that you have in the fridge.
Ingredient notes:
- White rice - I recommend using either basmati rice or jasmine rice for the best results when making this fried rice recipe.
- Canned tuna - tuna is high in protein, and since you don't have to cook the fish it helps make this recipe so easy! 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. I recommend using pasture raised, large eggs if possible.
- Vegetables - you can choose any type of fresh veggies for this recipe that you like. I personally love broccoli and carrots but other ideas include cauliflower, bell peppers, corn or peas.
- Soy sauce or coconut aminos - this is for making the delicious homemade fried rice sauce. It adds some sweetness and saltiness to this recipe. If you are gluten free be sure to use coconut aminos rather than soy sauce.
- Rice vinegar - rice vinegar is used to balance out the flavours of the sauce on this fried 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. You can add more chili flakes to make it spicier, less to make it milder, or omit them altogether if you don't like spice.
- Honey - honey is used to naturally sweeten the sauce for this fried rice while keeping it refined sugar free.
How to make (step-by-step):
Step one:
First, cook the rice according to the package instructions and set it aside.
Step two:
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 three:
Next, heat the coconut oil in a wok, large frying pan or large 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 (or cooked to your preference).
Step four:
Then add the chopped vegetables to the pan and fry for 2-3 minutes or until tender, stirring frequently.
Step five:
Add the drained, canned tuna and fry for another 2 minutes.
Step six:
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, 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.
Recipe variations and add ins:
- For more protein, add an extra 1-2 eggs.
- You can choose whatever vegetables you like for this fried rice. Some of my favourites include carrots, peas, corn and broccoli.
- If you like a sweeter sauce add an extra tablespoon of honey.
- If you don't like any heat or spice, omit the chili flakes to make it more mild.
- 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 recipe gluten free: instead of soy sauce use coconut aminos or gluten free tamari.
- If you are serving a crowd or want leftovers feel free to double or triple this recipe.
How to serve:
- This fried rice recipe is delicious as is, so feel free to serve it right out of the pan.
- Top it with kimchi to turn it into kimchi fried rice or add sriracha for even more heat and flavour.
- Add some chopped nuts such as cashews or peanuts for some crunch.
- You could top it with sliced cucumber or avocado.
- Top it with fresh, chopped cilantro or bean sprouts for more texture and flavour.
How to store:
Store any leftover fried rice in the fridge in an airtight container for up to 5 days. It also freezes well for up to 3 months.
Frequently asked questions:
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.
You can definitely cook canned tuna. You can use canned tuna to make many delicious recipes including tuna casserole, tuna pasta, tuna patties, tuna cakes and more.
Other recipes you will love:
- Blackened cod
- Healthy teriyaki chicken and broccoli
- Asian coleslaw
- Air fried scallops with lemon butter
- Cauliflower fried rice
- Salmon cakes with lemon dill aioli
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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.