Fried RiceSoutheast AsianEasy

Tinned Tuna and Pea Fried Rice

Name: Tinned Tuna and Pea Fried Rice
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 3 cups (450 g) cooked white or jasmine rice, chilled or day-old, broken into individual grains, any clumps gently separated; 2 cans (5 oz each) (300 g) canned tuna in water, drained well, flaked into small pieces; 1 cup (150 g) frozen peas; ¾ cup (110 g) frozen corn kernels; 2 tablespoons (30 ml) vegetable oil; 3 (12 g) garlic cloves, minced; 3 (30 g) green onions, sliced, white and light green parts separated from dark green tops; 3 tablespoons (45 ml) soy sauce; 1 tablespoon (15 ml) sesame oil; to taste white pepper (optional); 2 (100 g) large eggs, beaten together (optional)

From the MyKitchenBank Kitchen

Quick, protein-packed fried rice made with canned tuna, frozen peas and corn, and cooked rice stir-fried with aromatics and a touch of sesame oil. Ready in under 20 minutes, it's a pantry-friendly weeknight dinner that's satisfying and full of flavor.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings (about 1.5 cups each)

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Steps

Before you start

Use day-old or chilled cooked rice for best texture—fresh warm rice will clump
Drain the tuna well and flake it into bite-sized pieces
Have all ingredients prepped and within arm's reach before you start cooking

1
Heat the wok
- Set a 14-inch wok or large skillet over high heat for 1 minute until very hot.
- Add 1 tablespoon of the vegetable oil and swirl to coat the surface evenly.
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Ready when: Oil shimmers and just begins to smoke
Tip: A properly heated wok is essential; cold wok will steam the rice instead of frying it.
2
Cook the eggs (optional)
- If using eggs, pour the beaten eggs into the hot wok in a thin stream, stirring constantly with a wooden spoon, breaking them into small, cooked pieces.
- Push to the side of the wok and set aside.
- This should take about 30 seconds.
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Ready when: Eggs are set and no wet liquid remains
Tip: Scramble quickly so the eggs stay tender; overcooked eggs will be tough and rubbery.
3
Bloom the aromatics
- Add the remaining 1 tablespoon of oil to the center of the wok.
- Add the minced garlic and the white and light green parts of the green onions.
- Stir-fry for 15 seconds until fragrant.
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Ready when: Garlic is fragrant and just beginning to color at the edges
Tip: Don't let garlic brown or it will taste bitter; 15 seconds is usually enough.
4
Add the frozen vegetables
- Add the frozen peas and corn kernels to the wok.
- Stir continuously for 2 minutes, breaking them apart as they begin to thaw and warm through.
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Ready when: Peas and corn are fully thawed, heated through, and beginning to caramelize at the edges
Tip: Keep the heat high and stir constantly to avoid sticking; frozen vegetables release moisture.
5
Stir in the rice
- Add the chilled rice to the wok, breaking up any clumps with the back of the spoon.
- Stir and toss continuously for 2 minutes, coating every grain with oil and breaking apart any remaining clumps.
- The rice should start to separate and become heated through.
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Ready when: Rice grains are separated, hot throughout, and lightly beginning to brown
Tip: Stirring constantly prevents sticking and ensures even heating; don't skip this step or you'll end up with clumpy rice.
6
Add the tuna and seasonings
- Pour the soy sauce evenly over the rice, then add the flaked tuna.
- Stir constantly for 1 minute, tossing to break up the tuna and coat everything evenly.
- Drizzle the sesame oil over top and toss again.
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Ready when: Tuna is fully incorporated, rice is evenly colored, and sesame oil is fragrant
Tip: Add sesame oil at the end so its delicate flavor isn't lost to the high heat.
7
Season and finish
- Taste the fried rice.
- Add white pepper to taste (start with ¼ teaspoon and adjust).
- Scatter the reserved dark green parts of the green onions and the cooked eggs (if used) over the top.
- Toss once more and transfer to a serving bowl.
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Ready when: All ingredients are evenly combined and hot throughout
Tip: The dark green parts of green onion add freshness; save them for garnish rather than cooking them.

Good to know

Tips

Cold or day-old rice is essential—freshly cooked warm rice will steam and clump. Spread cooked rice on a plate and refrigerate for at least 30 minutes, or use leftover rice.
Drain the canned tuna very well; excess liquid will make the rice soggy and dilute the flavor.
For a spicier version, add ½ teaspoon of sriracha or chili flakes in step 3 when blooming the garlic.
To make this a more substantial meal, serve with a lime wedge, fresh cilantro, sliced cucumber, and sriracha or chili sauce on the side.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium-high heat, stirring often, until warmed through (about 3–4 minutes). Add a splash of water if the rice seems dry. Do not freeze, as the texture of the rice will suffer.

Substitutions

canned tuna in water → Canned mackerel, salmon, or sardines. Use the same amount drained and flaked. Mackerel and sardines will give a stronger flavor; salmon a milder one.
frozen peas → Frozen edamame or diced carrots (thawed or fresh). Use the same amount; add fresh diced carrots in step 4 and cook for an extra 1 minute so they soften slightly.
sesame oil → Fish sauce or extra soy sauce. Use 1 teaspoon fish sauce for a more Southeast Asian flavor, or add 1 more tablespoon soy sauce for deeper umami. Sesame oil provides the most distinctive flavor.
cooked white or jasmine rice, chilled or day-old → Cooked brown rice or cauliflower rice. Use the same volume. Brown rice will add nuttiness; cauliflower rice will reduce carbs but requires less cooking (reduce heat to medium after adding and stir for 1 minute).