Short
Arnold
Lara MTuna Fried Rice
September 20th 2006 12:23
When I don’t have much time on my hands this is a really simple dish that’s quite filling. I’m not sure if this is cheating or not, but there are dozens of excellent types of flavoured tuna in the supermarket. Tuna is filled with natural oils and omega 3. They’re really inexpensive and even the cheaper brands have quite decent tuna premixed with herbs and spices. Today I used the ‘penang curry’ variety.
Ingredients:
2 Eggs
1 Small Bunch of Shallots
7 Button Mushrooms
1 ˝ Cup of Short Grain Rice
1 Can of Tuna (Penang Curry)
4-5 Slices of Eggplant
Method:
Cook the rice in a rice cooker or boil it. Meanwhile place a frying pan on a high heat and add a little oil. Thinly slice the eggplant and then cut it into small pieces. Place in the frying pan with the shallots, roughly sliced. Also roughly slice the mushrooms and place them in the frying pan. Fry for 5-10 minutes or until the eggplant becomes limp and moist. Add the rice and tuna and stir. Break the eggs into the pan and quickly stir it so the egg cooks while evenly distributed throughout the mixture. Cook for an extra 2 minutes then remove from the heat. Serve on a bed of crisp lettuce.
Ingredients:
2 Eggs
1 Small Bunch of Shallots
7 Button Mushrooms
1 ˝ Cup of Short Grain Rice
1 Can of Tuna (Penang Curry)
4-5 Slices of Eggplant
Method:
Cook the rice in a rice cooker or boil it. Meanwhile place a frying pan on a high heat and add a little oil. Thinly slice the eggplant and then cut it into small pieces. Place in the frying pan with the shallots, roughly sliced. Also roughly slice the mushrooms and place them in the frying pan. Fry for 5-10 minutes or until the eggplant becomes limp and moist. Add the rice and tuna and stir. Break the eggs into the pan and quickly stir it so the egg cooks while evenly distributed throughout the mixture. Cook for an extra 2 minutes then remove from the heat. Serve on a bed of crisp lettuce.
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