Here’s a simple and satisfying dish that turns leftover veggies and a can of tuna into a delicious one-pan meal. Fluffy egg omelet wraps savory tuna fried rice, and a drizzle of ketchup finishes it off—perfect for both kids and adults!
Ingredients (Serves 1)
- 1/6 onion (about 50g)
- 1/2 stalk green onion (about 30g)
- 1/3 carrot (about 30g)
- 2 eggs
- 2/3 bowl cooked rice (about 140g)
- 1 can tuna (100g)
- 1 tsp oyster sauce
- 2 tbsp ketchup (+ extra for topping)
- A pinch of black pepper
- 1/4 tsp salt
- 2 tbsp cooking oil
- Parsley flakes (optional)
Instructions
1. Prepare the Vegetables
Finely chop the onion, green onion, and carrot.
2. Beat the Eggs
In a bowl, whisk together 2 eggs with 1/4 teaspoon of salt.
3. Make the Fried Rice
In a pan, heat 1 tablespoon of oil over medium heat. Sauté green onion, onion, and carrot until the carrot softens.
Add cooked rice, drained tuna, oyster sauce, ketchup, and black pepper. Stir-fry over high heat for 2 minutes.
Transfer the rice to a bowl or plate.
4. Cook the Omelet
Heat another tablespoon of oil in the pan. Pour in the beaten eggs and cook over medium heat to make a thin omelet.
5. Assemble
Carefully cover the fried rice with the omelet. Drizzle ketchup on top and garnish with parsley if desired.
Tips
- Use leftover veggies to make this recipe even more convenient.
- Adjust ketchup to taste—some like it tangier, some sweeter!
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