Ingredients
1 tbsp olive oil
2 eggs
4 bacon
diced
1 small onion
diced
1 cup frozen peas
425g tin tuna
2 tbsp soy sauce
2 cups cooked rice
Coriander or chives
to garnish
Allergy Advice
Contains Eggs
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 wok or large frypan
- 1 spoon
- 1 plate
- 1 knife
Instructions
- Heat oil in a wok or large frypan, break eggs into wok and stir with a spoon to break up the yolks.
- Cook for a minute, flip the omelette over and cook the other side for a minute. Transfer omelette to a plate and slice into bite size strips.
- Return wok to heat and stir fry bacon and onion until onion is soft, about 3 minutes.
- Add peas, cook for two minutes.
- Add tuna and soy sauce, combine with other ingredients, then add rice and egg strips. Stir well to combine and heat through.
- Serve immediately garnished with herbs.
Notes
Tip
Cook extra rice during a previous meal and store in the fridge for a faster process.
Tip
Use leftover sushi soy sauce fish to encourage kids to eat.
Variation
Try using tuna in chilli oil for extra flavor.
Storage
Store leftovers in an air-tight container in the fridge.
