Tuna Fried Rice
Tuna Fried Rice turns a pantry can of tuna into a quick supper with a savory-sweet edge. The seasoning is a mix of miso and a little honey, balanced by red pepper paste, hot paprika and Tabasco, so the heat has some depth. Basmati cooked dry as a pilaf keeps the grains separate in the pan, and a shower of katsuobushi on top adds a smoky, savory finish.
Instructions
Cook the basmati as a pilaf so the grains come out separate, dry and not greasy. Dry rice is what keeps the finished dish from turning mushy in the pan.
Heat 1 tbsp olive oil in a large skillet and cook the chopped onion until it softens and turns translucent.
Add the shredded cabbage and bean sprouts and stir them through the onion until they begin to wilt.
Stir in the red pepper paste and hot paprika so the vegetables are evenly coated and the spices smell fragrant.
Tip in the cooked rice, then add the miso and honey. Stir and press until the seasoning is spread evenly and no clumps of miso remain.
Add Tabasco to taste, then fold in the tuna, breaking it into flakes as you go. Taste, and add salt only if the dish needs it.
Push the rice to one side of the skillet and crack the eggs into the empty space. Let them scramble until just set.
Stir the eggs into the rice. Serve topped with chopped scallions and katsuobushi.
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