This Spicy Tuna Fried Rice recipe is bursting with flavors and is not just scrumptious but also a breeze to whip up. A perfect blend of spices, veggies, and hearty tuna, it’s an exciting and easy-to-prepare meal for any day of the week.
Spicy Tuna Fried Rice Recipe
- 2 cups of cooked rice (preferably day old as fresh rice can become mushy)
- 5 oz of tuna steak or 1 can (5 oz) of tuna in water, drained
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 jalapeño pepper, minced (seeds removed if you prefer less heat)
- 2 green onions, chopped
- 2 eggs, beaten
- 2 tablespoons of soy sauce
- 1 tablespoon of sriracha sauce (adjust to taste)
- Salt and pepper to taste
- Optional garnish: chopped cilantro, lime wedges
- Start by heating the vegetable oil in a large frying pan or wok over medium-high heat.
- Add the chopped onion to the pan, sautéing until it becomes translucent and starts to turn golden (around 5 minutes).
- Add the garlic, red bell pepper, and jalapeño pepper to the pan. Sauté for another 2-3 minutes until the vegetables are tender.
- Push the vegetables to one side of the pan and add the beaten eggs to the other side. Stir the eggs constantly until they’re fully cooked, then mix them in with the vegetables.
- Add the tuna to the pan, breaking it up with your spatula or spoon. Allow it to cook for a couple of minutes until it is heated through.
- Add the cooked rice to the pan, breaking up any clumps and stirring to combine all the ingredients. Let it cook for a couple of minutes to allow the rice to get a little crispy.
- Pour the soy sauce and sriracha over the rice mixture, stirring to evenly distribute the sauces. If you like your food spicy, feel free to add more sriracha.
- Season with salt and pepper to taste. Keep in mind that the soy sauce will already add some saltiness.
- Stir in the chopped green onions, saving some for garnish if you’d like.
- Serve your spicy tuna fried rice hot, garnished with the remaining green onions, chopped cilantro, and a lime wedge on the side.
➡️ Try our Sesame Soy Dipping Sauce for Ahi Tuna
Can I use fresh rice instead of day-old rice?
While day-old rice is ideal because it’s drier and gets crispier when fried, fresh rice can also be used. If using fresh rice, allow it to cool and dry out a bit before frying to prevent it from becoming too mushy.
What if I can’t handle spicy food?
The spice level in this recipe can be easily adjusted. If you prefer less heat, remove the seeds from the jalapeño, reduce or omit the sriracha sauce, and consider using a mild bell pepper instead of a spicy one.
Can I substitute the tuna with another type of protein?
Absolutely! This recipe is versatile. You can substitute the canned tuna with other proteins like chicken, beef, shrimp, or even tofu. Just make sure to cook raw proteins thoroughly before adding the rice.
Can I add more vegetables to the dish?
Yes. Add in other veggies like peas, carrots, corn, or even diced zucchini. This recipe is a great way to use up leftover veggies in your fridge.
What type of soy sauce should I use?
You can use any kind of soy sauce that you have on hand. Light soy sauce will give a saltier flavor while dark soy sauce will add a bit of sweetness and a richer color to the dish.
What can I do if I don’t have a wok?
If you don’t have a wok, a large frying pan or skillet will work just fine. The key is to have a pan large enough to accommodate all the ingredients and allow for easy stirring.
Can I make this recipe ahead of time?
Yes. However, fried rice is usually best served fresh as it can become dry when reheated. If you need to store it, place it in an airtight container in the fridge and consume it within a couple of days.
Claudia Faucher is a fitness trainer and lifestyle blogger, who recently started to pursue her other passions… Southern cooking and creating recipes.