Can I use fresh rice instead of day-old?

Oh honey, I learned this one the hard way! Fresh rice turns mushy when fried - those glorious crispy bits come from chilled leftovers. If you're impatient, spread freshly cooked rice on a baking sheet and pop it in the freezer for 15 minutes to dry out slightly. My grandma would shake her wooden spoon at anyone trying to skip this step!

How can I make it spicier?

Now we're talking! For fiery tuna fried rice worthy of sweat beads, add an extra tablespoon of chili oil or swirl in sriracha at the end. My secret weapons? A sprinkle of Korean gochugaru flakes or sliced fresh chili peppers during cooking. Pro tip: Keep chili crisp handy for topping - those crunchy bits add heat AND texture!

Can I freeze leftovers?

Yes, but with a tiny caveat! The rice and tuna freeze beautifully for up to a month, but reheated scrambled eggs can get slightly rubbery. For best results, freeze in single portions and revive in a hot skillet with a splash of water. Honestly? I usually "forget" to save leftovers because my family inhales this spicy tuna fried rice too fast!

Spicy Tuna Fried Rice Recipe: 15-Minute Miracle Dinner!

Name: Spicy Tuna Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian Fusion
Ingredients: 2 cups cooked rice (day-old works best); 1 can tuna (5 oz), drained; 1/2 cup frozen peas and carrots; 2 cloves garlic, minced; 2 eggs, beaten; 2 tbsp soy sauce; 1 tbsp chili oil (or sriracha); 1 tbsp vegetable oil; 1/2 tsp black pepper; 1 green onion, sliced

Spicy Tuna Fried Rice

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A quick and flavorful one-pan meal using canned tuna and day-old rice. Ready in 15 minutes with pantry staples.

Author: Sophia Collins
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian Fusion
Diet: Low Calorie

Ingredients

Scale

2 cups cooked rice (day-old works best)
1 can tuna (5 oz), drained
1/2 cup frozen peas and carrots
2 cloves garlic, minced
2 eggs, beaten
2 tbsp soy sauce
1 tbsp chili oil (or sriracha)
1 tbsp vegetable oil
1/2 tsp black pepper
1 green onion, sliced

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Instructions

Heat vegetable oil in a large pan over medium-high heat.
Add garlic and sauté for 30 seconds until fragrant.
Add frozen peas and carrots, stir for 1 minute.
Push veggies to one side, pour beaten eggs into the pan and scramble.
Add rice and tuna, breaking up any clumps.
Stir in soy sauce, chili oil, and black pepper. Cook for 3 minutes.
Garnish with green onions and serve hot.

Notes

Use cold rice for best texture.
Swap chili oil for sriracha if preferred.
Add extra veggies like bell peppers or corn.
Find more recipes on our Pinterest page.

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 3g
Sodium: 900mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 22g
Cholesterol: 190mg

Find it online: https://kitchenuser.net/spicy-tuna-fried-rice-recipe/