Riz frit facile au thon en conserve (30 min)

Ingrédients

• 1 Tablespoon vegetable oil
• 3 eggs (whisked with salt/ fish sauce below)
• 1/4 teaspoon salt (Substitute: 1/2 teaspoon fish sauce (or light soy sauce))
• 3 cloves garlic (peel and pound with chilies (if using))
• 2 red chilies
• 2 Tablespoons vegetable oil
• 2 shallots (peeled and minced. Substitute: 1/2 red onion)
• 1 can tuna
• 3 Cups leftover white rice
• 4 Tablespoons oyster sauce
• 1 1/2 Tablespoon light soy sauce
• 1 teaspoon white sugar

Préparation

1. 1

   --- Cooking the eggs ---

2. 2

   Whisk the 3 eggs and 1/4 teaspoon of salt (or 1/2 teaspoon of fish sauce) till well-mixed.

3. 3

   Over medium heat, heat 1 tablespoon of oil in a non-stick wok or pan. Once hot, reduce to medium-low heat and add the eggs.

4. 4

   Allow the base to set (but the top is still wet), then use your heat-proof spatula to scramble, so that you get large curds. Gently stir till the entire egg is cooked, about 1-2 minutes. Plate.

5. 5

   --- Frying the rice ---

6. 6

   In the same wok, over high heat, heat up 2 more tablespoons of oil.

7. 7

   Add the chili-garlic paste, stir for 20 seconds, then add the minced shallots and stir-fry till fragrant and translucent (about 1 minute.) Note that the chili will produce spicy fumes that will make you cough and your eyes water, so omit if you don't want that to happen.

8. 8

   Add the drained tuna and stir to combine.

9. 9

   Add the rice and sauces then stir till everything is well-mixed and piping hot.

10. 10

    Add the egg back to the pan, mix again, then remove from heat and serve. Garnish with sliced spring onions or chili flakes.