Tuna and Rice Stir Fry Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Soy sauce2 Tablespoon
 Lemon peel1⁄2 Teaspoon, finely shredded
 Cooking oil1 Tablespoon
 Eggs2 , beaten
 Garlic1 Clove (5 gm), minced
 Carrots2 Medium, thinly sliced
 Green onions5 , bias sliced into 1-inch lengths
 Green pepper1 Small, cut into 3/4-inch pieces
 Chilled cooked rice2 Cup (32 tbs)
 Canned tuna6 1⁄2 Ounce, drained (1 Can)
 Snipped parsley/Coriander1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1203 Calories from Fat 369

% Daily Value*

Total Fat 41 g63.7%

Saturated Fat 8.4 g41.9%

Trans Fat 0 g

Cholesterol 456.1 mg

Sodium 2577.4 mg107.4%

Total Carbohydrates 124 g41.4%

Dietary Fiber 8.7 g34.8%

Sugars 10.3 g

Protein 80 g159.8%

Vitamin A 486.4% Vitamin C 182.7%

Calcium 20% Iron 69.6%

*Based on a 2000 Calorie diet

Directions

For sauce, stir together soy sauce, lemon peel, and 1/8 teaspoon pepper.
Set aside.
Preheat a wok or large skillet over medium heat; add 1 tablespoon cooking oil.
Add eggs; lift and tilt the wok or skillet to form a thin layer of egg.
Cook, without stirring, for 2 to 3 minutes or till just set.
Remove from heat; use a spatula to cut into bite-size strips.
Remove cooked egg strips from the wok.
Return the wok to heat.
Add 1 tablespoon oil to the hot wok or skillet.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil over high heat for 15 seconds.
Add carrot; stir-fry for 2 1/2 minutes.
Add green onions and green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Stir sauce and chilled cooked rice into vegetables.
Cook and stir for 1 minute.
Stir in egg strips, tuna, and parsley.
Cover and cook for 1 minute.
Serve immediately.
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