Tuna, egg and coriander jasmine rice

Serves: 4  Prep time: 10mins  Cooking time: 20-25mins

1 cup of jasmine rice
2 x tins of tuna (we used john west in olive oil)
1 piece of fresh ginger peeled and chopped into 0.5cm slivers
1 packet of coriander chopped (substitute or leave out if you prefer)
4-5 eggs (whip up with fork)
1 packet of cooked prawns (optional)
4-5 tablespoons soy sauce
2-3 tablespoons of oil
Salt and pepper to taste

Place 1 cup of rice with 1.5 cups of water in a pot and boil on medium - high heat until water is evaporated (put a timer on for 15 mins and check) be sure not to burn the rice or bottom of the pan. Note: If you have a rice cooker this should automatically switch off when done.
Place chopped ginger in a bowl of cold water for a few minutes to soften
Add 1 tablespoon of oil and cook ginger in a large pan on low heat for 2-3 mins
Add eggs and cook as you would an omelette flipping once each side to check it is cooked 3-4 mins each side (2 batches if needed)
Cut into bite size pieces
Remove both eggs and ginger and place on a large plate
Optional cooked prawns: Place in a pan (no oil and cook through for 3-5mins on low to medium heat
Chop the coriander
Once the rice is cooked remove from the pot and place in the large pan for a few minutes with a tablespoon of oil, add the ginger, eggs, prawns, tuna and soy sauce (add to taste) cook for a further 3-4 minutes tossing through
Add coriander and salt and pepper to finish

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