Tuna and Broccoli Fried Rice
Published May 15, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons canola or vegetable oil
- 1cup finely chopped white onion
- 1small head broccoli (about 7 ounces), cut into bite-size florets
- 1(5-ounce) can yellowfin tuna in oil, oil reserved
- 3garlic cloves, smashed
- 4cups day-old cooked jasmine rice
- 3½tablespoons soy sauce
- 2tablespoons toasted sesame oil
- 1teaspoon chile-garlic sauce (optional), preferably Huy Fong brand
Nutritional analysis per serving (4 servings)
484 calories; 20 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 60 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 17 grams protein; 811 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick skillet, warm up the canola oil over medium heat. Add the onions and cook, stirring occasionally, until onions have softened slightly, about 3 minutes. Stir in the broccoli, cover and cook until slightly softened, stirring halfway through, about 5 minutes.
- Step 2
Next, stir in the tuna (including the oil from the can) and the garlic and cook for 4 minutes, uncovered, stirring occasionally. Stir in the rice and cook for 3 minutes, stirring occasionally.
- Step 3
Add the soy sauce, sesame oil and chile-garlic sauce (if using), and mix until well combined. Adjust the heat to medium-high and cook for 6 to 8 minutes, mixing only once or twice to allow the rice to crisp up.
- Step 4
Take rice off the burner and serve immediately. The fried rice can be stored in an airtight container in the fridge for up to 3 days.
Private Notes
Comments
Great! Had day old quinoa and some odds and ends of cabbage, carrots, and some frozen peas. Was delish!
I make fried rice fairly often with leftover rice of any variety. But in keeping with Chinese tradition, I try to make the additions to it uniformly small. I have never tried broccoli because it is too difficult to cut it so small. I would rather have it on the side, using the other ingredients here plus diced green or red peppers and whatever other vegetable is on hand. I would definitely add a beaten egg or two. I might substitute frozen chopped greens for broccoli.
Just as good with small bite chicken thighs.
I’ve fixed this twice now. Second time I doubled the tuna, added sliced carrots and a pepper for color. I’ve made a note to increase the chili-garlic sauce. I’ve put a little Yum Yum sauce on top before eating. This is an easy delicious recipe.
Simple, cheap and yummy. This basic recipe is easily customized. I followed the recipe but added peas and diced carrots. Tuna worked surprisingly well. The kids were a little skeptical at first but liked the tuna.
Exceeded expectations! I doubled the amount to feed our family of four over two nights. Everyone loved it. I used a bit less soy sauce and sesame oil than suggested and it was perfect. Crisping the rice at the end took it to the next level.