Recipe by Lorraine of AZ
This recipe is from Family Fun magazine which says this recipe is "not quite authentic, but very, very good." If cut-up broccoli is available at your salad bar, preparation time is even faster. Next time, I'm going to try broccolini. I also add more tuna, if I have it.
Top Review by ITRIEDIT
I tried it and this was fantastic!! I was desperately looking for something "different" to do with my left over brown rice and tuna. This fit the bill perfectly! I used the cut up veggies I had in the fridge (red and green bell pepper and onion). I used water instead of chix broth because that's what I had on hand and added Sriracha sauce in the end to kick it up a notch. Delish! Thanks for posting!
- 2 tablespoons peanut oil, divided
- 1 egg, lightly beaten
- 1 garlic clove, minced
- 1 onion, chopped
- 1 cup broccoli floret, and stems
- 1 red bell pepper, diced
- 3⁄4 cup chicken broth
- 1 (7 ounce) can tuna
- 2 teaspoons sesame oil
- 2 cups cooked white rice
- 2 tablespoons soy sauce
Directions See How It's Made
- In a skillet, heat 1 tablespoon of the oil and cook the egg until it forms a pancake. Take it out of the skillet and cut it into strips.
- Add the rest of the oil to the pan and stir-fry the garlic, onion, broccoli and red pepper for 3-4 minutes. Add the chicken broth and cook, covered, until the broccoli is tender.
- Remove the cover, add the tuna, sesame oil, rice and cooked egg. Raise the heat and stir-fry for 3 minutes.
- Add the soy sauce and cook, stirring, 2 minutes more.