Tuna Fried Rice
Basmati rice, cooked and cooled, shredded cabbage and bean sprouts come together in this seafood — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Use day-old cooked basmati rice if possible, breaking up any clumps with your fingers so the grains fry separately.
- Whisk the red pepper paste, miso, hot paprika and soy sauce together with a splash of water into a smooth sauce.
- Heat the olive oil in a large wok or skillet over high heat and stir-fry the red onion and garlic for 1 to 2 minutes until fragrant.
- Add the shredded cabbage and cook for 2 to 3 minutes until just wilted but still crisp, then toss in the bean sprouts for another minute.
- Push the vegetables aside, add the rice and stir-fry over high heat for 3 to 4 minutes, pressing it against the hot pan to drive off moisture.
- Pour in the sauce and fold through until every grain is coated, then gently fold in the drained tuna so it stays in flaky pieces.
- Taste and adjust with salt, scatter with sliced scallions and serve immediately while hot.
You'll use: Frying pan / skillet · Pan · Whisk · Wok
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) · coconut aminos
Tips & common questions
How long does Tuna Fried Rice take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Tuna Fried Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Malaysian Tuna Fried Rice.jpg by Bawani Sri Jayaveeran, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.