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Tuna and pineapple Thai fried rice recipe
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Quick and flavorful Thai-inspired fried rice recipe.
Ingredients:
  • 36.60 gm fish sauce
  • 21.00 gm lime juice
  • 10.00 gm caster sugar
  • 27.60 gm vegetable oil
  • 4 eggs, lightly beaten
  • 900.00 gm cold cooked jasmine rice
  • 1/2 x 500g packet frozen peas, corn and capsicum mix, thawed
  • 425g can pineapple chunks in juice, drained
  • 425g can tuna in springwater, drained, flaked
  • 4 green onions, thinly sliced
  • 125.00 ml bean sprouts, trimmed
  • 62.50 ml fresh coriander leaves
  • 1 long red chilli, thinly sliced
  • Lime wedges, to serve
Instructions:
  • Combine pungent fish sauce, tangy lime juice, and sweet sugar in a small bowl. Mix until the sugar completely dissolves.
  • In a large non-stick frying pan over medium-high heat, warm 2 teaspoons of oil. Add the egg and cook for 2 minutes, stirring occasionally, until scrambled and cooked through. Season with salt and pepper, then transfer to a plate.
  • In a pan, heat the remaining oil over high heat. Add the rice and press it over the base of the pan. Toast the rice for 1 to 2 minutes without stirring. Next, stir-fry the rice for 1 minute. Add the vegetables and pineapple, stir-frying for another minute. Then, add the tuna, sauce mixture, egg, and half of the onion. Gently stir-fry until everything is combined. Finally, sprinkle with sprouts, coriander, chili, and the remaining onion. Serve with extra lime wedges.

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