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
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.
How does this only have 16 reviews? It’s an excellent work week dinner and made easier by having the cooked rice on standby. I add some frozen peas or peas & carrots at the end for extra veggies. And I always use two can of tuna.
Added shimeji mushroom and experimented using chili crisp instead of sesame oil while reducing a bit of the chili garlic sauce. Super fast and flavorful!
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.