Creamy Tuna Fried Rice with Eggs and Cheese

Ingredients

• 200 g Long‑grain rice (Rinsed until water runs clear)
• 400 ml Water
• to taste Salt
• 1 Medium onion (Finely diced)
• 2 Tbsp Vegetable oil
• 2 Garlic cloves (Minced)
• 1 can Canned tuna in water (Drain well (≈150 g))
• 3 Large eggs (Room temperature)
• 200 ml Heavy cream (Can use half‑and‑half for lighter version)
• to taste Ground black pepper
• 1 Ripe tomato (Diced)
• 50 g Cheddar cheese (Grated)

Instructions

1. Cook the rice

   Rinse the rice under cold water until the water runs clear. Transfer to a medium saucepan, add 400 ml water and a pinch of salt. Bring to a boil, then reduce to a gentle simmer, cover, and cook for about 15‑18 minutes until the rice is tender and the water is absorbed.

   Time: PT20M

   Temperature: Medium heat on stove

2. Prep the aromatics and tomato

   While the rice cooks, dice the onion, mince the garlic, and dice the tomato. Set aside.

   Time: PT5M

3. Drain the tuna

   Open the can of tuna and drain the liquid completely. Flake the tuna with a fork.

   Time: PT1M

4. Sauté onion and garlic

   Heat 2 Tbsp vegetable oil in a large skillet over medium‑high heat. Add the diced onion and sauté for 2 minutes until translucent, then add the minced garlic and cook 30 seconds more.

   Time: PT3M

   Temperature: Medium‑high

5. Add tuna

   Add the flaked tuna to the skillet, breaking up any large chunks. Cook, stirring, for about 2 minutes until heated through.

   Time: PT2M

   Temperature: Medium‑high

6. Scramble the eggs

   Push the tuna mixture to one side of the pan. Crack the three eggs into the empty side, let them sit for a few seconds, then scramble gently until just set but still slightly soft.

   Time: PT3M

   Temperature: Medium‑high

7. Create the creamy sauce

   Stir the cooked eggs into the tuna, then pour in 200 ml heavy cream. Season with salt and pepper, and let the mixture simmer for 5‑7 minutes, stirring occasionally, until the sauce thickens and coats the ingredients.

   Time: PT6M

   Temperature: Medium

8. Add tomato and cheese

   Stir in the diced tomato and grated cheese. Cook for another 3‑4 minutes, allowing the cheese to melt and the tomato to soften.

   Time: PT4M

   Temperature: Medium

9. Combine rice with the mixture

   Fluff the cooked rice with a fork and add it to the skillet. Fold everything together, ensuring the rice is evenly coated with the creamy tuna‑egg sauce. Cook for 2‑3 minutes to heat through.

   Time: PT3M

   Temperature: Medium

10. Serve

    Transfer the creamy tuna fried rice to serving plates or a bowl. Garnish with extra grated cheese or chopped fresh herbs if desired. Enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

780

Protein

74 g

Carbohydrates

155 g

Fat

113 g

Fiber

3 g