Growing up we had a fairly fixed weekly meal plan. Soup Mondays. Fish Tuesdays, baked potato Wednesdays and ‘ricey thing’ Thursdays.
What is a ricey thing? You ask (rightfully so). It can be a number of things – this dish is also known as ‘tuna, rice and all things nice’. The beauty of it is that it can be anything! The constants are rice, tuna, an egg and soy sauce. The rest can be up to you, and whatever you have leftover in the fridge. Some rules though: tomatoes aren’t quite right. Aubergines haven’t been successful in the past. And stay away from potatoes unless you’re into double carbs. Apart from that, the pan is your oyster.
Growing up the vegetables for this dinner would be chopped the night before and left in containers in the fridge, layered in the order they would need to hit the pan. Like all stir frys, you need to make sure you add the hardest vegetables first to get them cooking, so that it all cooks evenly.
This particular version featured carrots, cabbage, red peppers, onions, peas and mushrooms.
Tuna rice ‘and all things nice’ stir fry
- 1/4 green cabbage
- 1 red pepper
- 1/4 punnet mushrooms
- 1 small white onion
- 50g frozen peas
- 1 medium carrot
- 1 medium egg
- 75g brown rice
- 1 tin tuna in sunflower oil
- 1 tsp bouillon or veg stock
- 2 tsp dark soy sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
Chop up all the veg into small chunks, and shred the cabbage. Beat the egg in a bowl.
Cook the rice according to packet instructions, adding half the soy sauce and the bouillon to the water. Drain some of the tuna oil into a large frying pan or wok and heat gently. Pour in the egg and spread around the pan to make a really thin omelette. Once cooked, set to one side.
Add the sesame oil to the pan and add the hardest vegetables first, softening for 5 minutes or so before adding the rest of the vegetables. Shred the omelette into small pieces and add back into and back into the pan. Add the tuna to the pan with a fork, almost shredding it up as you add it in so you don’t get any big lumps.
Once the rice is cooked, drain and mix in to the pan. Add the remaining soy sauce and fish sauce and serve! I like it hot sauce for some extra zing.