Meine Mama hat das jeden Tag gegessen – und unsere ganze Familie liebt dieses Rezept!

Ingredients

• 1 cup Long Grain Rice (rinsed)
• 2 cups Water (for cooking rice)
• 3 tablespoons Olive Oil (extra‑virgin, divided)
• 1 medium Onion (diced)
• 1 large Carrot (grated)
• 1 large Bell Pepper (diced, any colour)
• 2 stalks Green Onion (sliced)
• ½ cup Corn Kernels (canned or frozen, drained)
• 4 Chicken Eggs (2 for rice, 2 for potato cakes, beaten)
• 1 can Canned Tuna in Water (≈150 g, drained)
• 3 Potatoes (medium, peeled and grated)
• 1 tablespoon All-Purpose Flour (for binding potato cakes)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Cook the Rice

   Rinse the rice until water runs clear. In a saucepan combine 1 cup rice with 2 cups water, bring to a boil, then reduce heat, cover and simmer for 15 minutes until water is absorbed and rice is tender.

   Time: PT15M

2. Prepare the Vegetables

   Dice the onion, grate the carrot, dice the bell pepper, slice the green onions, and drain the corn. Set everything aside.

   Time: PT8M

3. Beat the Eggs

   Separate two eggs for the rice mixture and beat them lightly in a bowl. Reserve the other two eggs for the potato cakes.

   Time: PT2M

4. Stir‑Fry the Vegetables

   Heat 2 Tbsp olive oil in a large frying pan over medium heat. Add onion and sauté 3‑4 minutes until translucent. Add carrot, bell pepper, green onion and corn, stirring each addition for about 3 minutes.

   Time: PT12M

5. Combine Rice, Eggs and Tuna

   Add the cooked rice to the pan, break it up and stir‑fry for 3 minutes. Pour the beaten eggs over the rice, scramble gently until just set. Add the drained tuna, breaking it into chunks, and fry for another 3 minutes. Season with salt and pepper.

   Time: PT9M

6. Make Potato Cake Batter

   Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out excess moisture. Transfer to a mixing bowl, add 1 Tbsp flour, 2 beaten eggs, a pinch of salt and pepper, and mix until just combined.

   Time: PT5M

7. Fry the Potato Cakes

   Heat 1 Tbsp olive oil in the same pan over low heat. Shape the potato mixture into 4‑5 patties and place them in the pan. Cover with a lid and fry 4 minutes on each side until golden brown and crisp.

   Time: PT8M

8. Plate and Serve

   Spoon the tuna veggie fried rice onto plates and top each serving with a potato cake. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

25 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g