Tuna Black Bean Fried Rice
Tuna Black Bean Fried Rice
Ingredients
For the Fried Rice
- 4 cups cooked day-old white rice
- 2 cans canned tuna in water, drained
- 1 can canned black beans, rinsed and drained
- 2 large egg, lightly beaten
- 2 tablespoons vegetable oil
- 1/2 yellow onion, small dice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup frozen peas and carrots blend
- 2 green onions, sliced, divided
- 1 tablespoon sesame oil
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon chili garlic sauce, optional
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, white pepper, and chili garlic sauce (if using). Set the sauce aside.
⏱️ 2 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the cooked egg from the wok and set aside on a plate.
⏱️ 3 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
⏱️ 4 min
- 4
Add the frozen peas and carrots blend to the wok. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 4 min
- 5
Add the cooked day-old white rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2 to 3 minutes to heat the rice through.
⏱️ 3 min
- 6
Return the scrambled egg to the wok. Add the drained tuna and rinsed black beans. Pour the prepared sauce over all the ingredients.
⏱️ 2 min
- 7
Stir-fry for another 2 to 3 minutes, ensuring all ingredients are well combined and coated with the sauce. Stir in the sesame oil and half of the sliced green onions.
⏱️ 3 min
- 8
Transfer the tuna black bean fried rice to serving bowls. Garnish with the remaining sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna Black Bean Fried Rice
Ingredients
For the Fried Rice
- 4 cups cooked day-old white rice
- 2 cans canned tuna in water, drained
- 1 can canned black beans, rinsed and drained
- 2 large egg, lightly beaten
- 2 tablespoons vegetable oil
- 1/2 yellow onion, small dice
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup frozen peas and carrots blend
- 2 green onions, sliced, divided
- 1 tablespoon sesame oil
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1 teaspoon chili garlic sauce, optional
Instructions
- 1
In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, white pepper, and chili garlic sauce (if using). Set the sauce aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the cooked egg from the wok and set aside on a plate.
⏱️ 3 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
⏱️ 4 min - 4
Add the frozen peas and carrots blend to the wok. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp.
⏱️ 4 min - 5
Add the cooked day-old white rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2 to 3 minutes to heat the rice through.
⏱️ 3 min - 6
Return the scrambled egg to the wok. Add the drained tuna and rinsed black beans. Pour the prepared sauce over all the ingredients.
⏱️ 2 min - 7
Stir-fry for another 2 to 3 minutes, ensuring all ingredients are well combined and coated with the sauce. Stir in the sesame oil and half of the sliced green onions.
⏱️ 3 min - 8
Transfer the tuna black bean fried rice to serving bowls. Garnish with the remaining sliced green onions before serving.
⏱️ 1 min