EASY Canned Tuna Fried rice (30 min)

For the eggs

• 1 Tablespoon vegetable oil Use a neutral one or lard for more flavor. (You will need 2 more Tablespoons of oil later, so 3 Tablespoons in total for this recipe.) Do not use olive oil if you want authentic Asian flavour
• 3 eggs whisked with salt/ fish sauce below
• ¼ teaspoon salt Substitute: ½ teaspoon fish sauce (or light soy sauce)

For the fried rice

• 3 cloves garlic peel and pound with chilies (if using)
• 2 red chilies Remove the seeds. Use a large one for a milder flavor or smaller chilies for more heat. Omit if you don't want the choking fumes or spice. For spice without the fumes, use 2-3 Tablespoons Sriracha instead.
• 2 Tablespoons vegetable oil
• 2 shallots peeled and minced. Substitute: ½ red onion
• 1 can tuna drained (drained weight 130g/ 4.6 oz) Both tuna in oil or tuna in brine work. (Some people find tuna in oil more flavorful, but it's also a little messier to work with.) If using tuna in oil, choose sunflower oil as olive oil doesn't taste authentically Asian!
• 3 Cups leftover white rice Or cook 1 cup of white rice grains for this recipe. Since the seasoning is Thai-inspired, jasmine rice is best but short-grain sushi rice would also work.

Seasoning

• 4 Tablespoons oyster sauce
• 1½ Tablespoon light soy sauce Substitute: fish sauce or toyomansi. Do not use dark soy sauce or sweet soy sauce.
• 1 teaspoon white sugar