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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.

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.

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.

Add the frozen peas and carrots blend to the wok. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp.

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.

Return the scrambled egg to the wok. Add the drained tuna and rinsed black beans. Pour the prepared sauce over all the ingredients.

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.

Transfer the tuna black bean fried rice to serving bowls. Garnish with the remaining sliced green onions before serving.


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.

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.

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.

Add the frozen peas and carrots blend to the wok. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp.

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.

Return the scrambled egg to the wok. Add the drained tuna and rinsed black beans. Pour the prepared sauce over all the ingredients.

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.

Transfer the tuna black bean fried rice to serving bowls. Garnish with the remaining sliced green onions before serving.
