3cupscooked rice day old, about 350 g/ 12 oz, Notes 12, 3
½cupcarrots diced, about 50 g/ 1.8 oz
½cupcorn canned, about 50 g/ 1.8 oz
1onion small, finely chopped
1cantuna Notes 4, 5
¼teaspoonground black pepper
2green onionsfinely chopped
1small bunch of parsley
1teaspoonsesame seeds roasted
Prepare vegetables: Chop the onions finely, peel and dice the carrots, and drain the canned corn. Set aside.
Cook eggs: Whisk the eggs with a pinch of salt and pepper in a small bowl. Heat 1 tablespoon of the oil in a wok or large pan. Cook the eggs until set yet slightly undercooked; they should not be completely dry. Remove them from the pan.
Cook vegetables: Add the remaining tablespoon of oil to the pan. Cook the vegetables on medium-high heat for about 2 minutes.
Fry rice: Add the cooked rice, soy sauce, fish sauce, sesame oil, pepper, and drained tuna. Stir fry for 3-4 minutes or until the rice and tuna are hot.
Adjust the taste if necessary. Gently fold in the chopped scrambled eggs.
Stir in the chopped green onions and parsley. Sprinkle with the sesame seeds and serve immediately.
Long-grain white rice, Basmati, or Jasmine rice are all great.
The rice should be cooked one day in advance and chilled.
To get 3 cups of cooked rice, you will need to cook about 1 ⅓ cups of rice.
Cans of tuna often differ in size. You will need about 150-200 g of drained tuna; a little more or less is ok.