Thai · Dinner
Tuna Fried Rice Topped with Egg
Thai jasmine rice fried with seared fresh tuna, egg, garlic, and scallion, seasoned with fish sauce and soy sauce for savoury depth. Topped with a fried egg, this dish balances flaky fish, chewy grains, and a runny yolk that enriches the rice when broken over it.
$6
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
615Calories
48.2gProtein
24.8gFat
52.3gCarbs
3.4gSugar
1.9gFiber
1120mgSodium
436mgChol
5.1gSat Fat
880mgPotassium
85mgCalcium
3.6mgIron
4.2mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut the tuna into 1-inch cubes, mince the garlic, slice the scallion, and crack both eggs into separate bowls.
2
Sear
Heat half the oil in a wok over high heat and sear tuna for 1 minute per side until opaque outside but pink inside.
3
Fry
Add minced garlic and saute 30 seconds, then push aside, add one beaten egg, and scramble 30 seconds over medium-high heat.
4
Toss
Add rice, breaking up clumps, and toss over high heat for 2 minutes until grains separate and lightly brown at edges.
5
Build
Return tuna with fish sauce, soy sauce, and sugar; toss 1 minute until rice browns evenly and tuna warms through.
6
Finish
Stir in half the scallion and white pepper, then transfer to a plate.
7
Fry
In a small pan, heat remaining oil over medium heat and fry the second egg for 2–3 minutes until white sets and yolk stays runny.
8
Plate
Slide the fried egg onto the rice, scatter remaining scallion on top, and set the lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g fresh tuna steak
- 2 cup330g cooked jasmine rice, cooled
- 44 eggs
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 22 scallion
- 2 tbsp2 tbsp vegetable oil, divided
- 11 lime, cut into a wedge
- a pinch of white pepper
