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.