Sunday, March 16, 2014
Bachu's Tuna Fish Fried Rice
Bachu is my youngest brother and the youngest sibling in our family. I was speaking to him over the telephone recently and he was in the process of fixing dinner for his two teenagers. He sent me a picture of this fried rice and described each step while he was making it. Hope I got it right. It's always easier to cook fried rice with day-old rice, so any time we go to a Chinese restaurant, we bring home the rice and freeze it until I'm ready to make a fried rice. I prefer to mix all the sauce ingredients into the rice, breaking up the lumps at the same time. This ensures that each grain of rice is coated with the sauce and means less stirring later which could turn the rice into mush. Notice there is no mention of salt anywhere in this recipe. That's because the tuna fish, soya sauce and fish sauce are salty enough.
3 cups rice, preferably cooked the night before
1 (8 oz.) pkg. albacore tuna packed in water
2 small onions, diced
5 cloves garlic, diced
½ each red, yellow & orange bell peppers, chopped
1 (8 oz.) cup green peas
1 (8 oz.) pkg. salad/baby shrimp
4 stalks green onions, finely chopped
1 handful cilantro, finely chopped
¼ cup light soy sauce
1 Tbsp. fish sauce
1 Tbsp. Sriracha chili sauce
3 large eggs, beaten
4 Tbsp. vegetable oil
2 Tbsp. sesame oil
1. Using hands, separate grains of rice, mix with soya sauce, sesame oil, Sriracha chili sauce, fish sauce and set aside.
2. Heat vegetable oil over medium-high heat and fry onion, garlic & bell pepper.
3. Add tuna fish and stir well, then add shrimp and cook until pink.
4. Fold in cooked rice and stir thoroughly.
5. Make a well in the center of the rice, add some oil and pour in beaten eggs.
6. Cook eggs until set and fold rice into eggs.
7. Add peas and cover for a minute.
8. Adjust salt to taste, garnish with green onions and cilantro and serve immediately.