This was my favourite dish to make whilst living in Sydney, because I was often home alone in the evenings, and having to cook for one person is such a chore! So this recipe was my go to when looking for something quick, easy and tasty!
Ingredients (serves 2)
1 cup of rice
1 tin of tuna
1/2 a broccoli head
3 tomatoes, quartered
Handful of mushroom cups, quartered
1/2 large red onion, diced
1 pepper, sliced
1 stem of fresh ginger, grated
2 garlic cloves, crushed
Salt and pepper
Nuts (of your choice, to garnish)
1. We used brown rice so we started our recipe with this, as it takes 20-25 mins to cook. However if you use white rice (normally 10-12 mins), you could start this 5 minutes after the veg.
2. Heat a tablespoon of oil in a wok/large pan and fry the onion for a couple of minutes, before adding the ginger and garlic. Fry for a further minute or so.
3. Add the broccoli and pepper, adding 1-2 tablespoons of water to help the broccoli steam a little. (We learnt this trick in our Chinese cooking class. A splash of water can really help the broccoli taste amazing!). Fry for 5 minutes, or until they
4. Stir in the tomatoes and mushrooms, and fry for a further couple of minutes. At the same time heat a tablespoon of oil in a frying pan and crack the two eggs in.
5. Turn the temperature on the vegetables down to a low temperature. If your rice is now cooked, drain and stir into the vegetables. Add the tuna, a (generous) splash of soy sauce and sesame oil.
6. Serve with the fried egg on top, and garnish with nuts. Normally I would go for sesame seeds but we couldn’t find any in M&S, so we roughly chopped some cashews up.
If you’ve never tasted sesame oil before, you’ve been missing out! I have become quite addicted to it, seasoning most of my Asian dishes with it. It also smells amazing, so don’t be afraid to go wild! 🙂