Crispy Rice Tuna Lunch Bowl
A quick, crispy rice bowl made with leftover rice and canned tuna that's gone viral for good reason - it's incredibly satisfying and takes just 15 minutes.
10Min
1Servings
485Cal
EasyLevel
Gluten freeKid friendlygluten-freedairy-free
#glutenfree#quick#easy#viral#lunch#crispy#rice
Equipment
Non-stick frying pan
Stove
Spatula
Ingredients
Main Ingredients
cooked rice (leftover, cold)
200 g
canned tuna (drained)
1 can
olive oil
15 ml
soy sauce
10 ml
Instructions
1
Prepare rice base
Heat oil in a non-stick pan over medium-high heat.
2 minMedium-high heattimer 2 min
2
Crisp the rice
Add cold leftover rice to the hot pan and press it down firmly to create an even layer.
5 minMedium-high heattimer 5 min
Don't stir the rice - let it develop a golden crust on the bottom
3
Add tuna and finish
Drain the canned tuna and add it to the crispy rice. Season with soy sauce if desired.
3 minMedium heat
Break up the tuna slightly but keep some chunks for texture
Original recipe
Storage
Fridge: 1 days
Reheat: Pan-fry 2-3 minutes to restore crispiness
Best eaten fresh. Rice becomes less crispy when stored
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