Ingredients
- 350g long grain rice (or use 4 cups leftover cooked rice)
- 2 tbs olive oil
- 8 bacon rashers, rind removed, diced
- 1 garlic clove, crushed
- 1 cup fresh or frozen peas
- 210g can tuna in chilli oil, drained
- 1/2 cup spring onions, finely sliced, plus extra to serve
- 1/4 cup (60ml) light soy sauce, plus extra to serve
Stir fried rice with chilli tuna
Method
Cook rice in salted, boiling water until cooked, then drain and refresh.
Heat oil in a wok over high heat, add the bacon and fry until crisp. Remove and drain on kitchen paper.
Add rice and garlic to the wok, stir-fry for 1 minute, then add the peas, tuna, spring onions, cooked bacon and soy sauce. Stir-fry quickly until heated through.
Serve with extra soy sauce and spring onions.
Submitted byValli Little
Tips and Tricks
Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.
Many dishes call directly for day old rice, fried rice being the common example. Older rice is drier and less sticky, meaning it’s perfect for dishes needing less moisture or to put into dishes where moisture is added.
