Easy Tuna Fried Rice

Ingredients

• 600g Cooked cold rice, about 250g uncooked rice, cooked and fully chilled
• 2 tbsp Vegetable oil
• 2 Eggs, lightly beaten
• 2 cloves Garlic, finely chopped
• 4 Spring onions, sliced, white and green parts separated
• 1 cup Frozen peas and corn
• 2 tbsp Soy sauce
• 1 tsp Sesame oil
• 1/2 tsp Chilli flakes, optional
• 1 x 185g tin Tinned tuna, drained
• 1 Lime, cut into wedges

You’ll need: Large frying pan or wok

Method

1. 1

   Break up any clumps in the cold rice with your fingers.

2. 2

   Heat 1 tbsp oil in a large frying pan or wok over high heat. Add the eggs and stir for 30 seconds until just set, then remove to a plate.

3. 3

   Add the remaining oil, garlic and the white spring onion and stir for 30 seconds. Add the peas and corn and cook for 2 minutes.

4. 4

   Add the rice, soy sauce, sesame oil and chilli flakes and stir-fry for 3–4 minutes until the rice is steaming hot all the way through.

5. 5

   Return the egg, then gently fold in the tuna just to warm it through, keeping it in flakes. Top with the green spring onion and serve with lime wedges.