Recipe submitted by: Amy Pickett
Recipe courtesy of: http://foodforthefinicky.blogspot.com/2011/12/tuna-fried-rice.html
What's in it
4 cups refrigerated cooked rice
1 5-oz. canned tuna, drained and flaked with fork
1 tbsp. milk
3/4 cup super sweet canned corn, drained
3 tbsp. cup finely chopped scallion (greens only)
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. soy sauce
How to cook it
- Heat a large skillet on medium heat. Coat the bottom of pan with oil. In a small bowl, whisk milk and eggs. Add to skillet, allow bottom of eggs to set and become lightly golden, about 2 minutes. Flip eggs over and cook for about 15 seconds. Remove from heat and chop eggs using spatula. Transfer to a plate.
- To the same pan, on medium high heat, add oil to coat bottom. Add scallion, stirring for 2 minutes. Add rice, corn, garlic powder, salt, pepper, and soy sauce. Stir until heated through, about 2 minutes. Add tuna and eggs, gently stirring for another 2 minutes. Serve.