There are many variants of fried rice, but the one I like the best is made with canned tuna: flavorful, not so unctuous or rich, and relatively healthy (I have gouty arthritis, tuna being moderately high in purine).
This morning, though, the dish simply appealed to my slothful side. That would be the too-lazy-to-fry-egg-to-plop-on-top kind of slothful, because, really, the dish comes together in no time at all. Anyway, I was quite certain I had featured it before, and was surprised when a quick scan of the blog archives indicated otherwise.
To make, break up leftover rice. Use your hand, it’s easier (if messy). While you’re at it, work in salt, fish sauce, ground black pepper, and a bit of sugar as well, until to your taste. Next, heat up a large pan and add a tablespoon of oil together with some minced garlic (keep flame on low so they do not burn). When golden brown, toss in sliced onions, turn up heat to medium, and sauté for a minute before adding canned tuna (drained). Work tuna and spices together until mixture is a bit dry, then add your rice. Mix well, tossing to coat rice evenly with oil. Two spoons work well for this; keep at it until rice is heated through. Season to taste, add diced red and green bell peppers, sliced green onion, and a drizzle of sesame oil, cook for two more minutes, and serve, preferably with fried egg on top.
This is a meal in itself, so do not scrimp on the tuna. You can also add peas, diced carrot, and/or corn kernels for more flavor and color. A couple of torn fresh basil leaves towards the end (dried is okay, too) adds a touch of zest, especially if you find the rice too oily — that’s so you have no excuse to pair the dish with Coke, ha-ha.
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