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Serving-size is also a significant factor in your daily diet plan. You need to compare the exact sum of this food that you typically eat into the serving size recorded on the tag. Eating huge portions or parts can lead to weight gain.

Whether or not you're planning an elaborate menu or merely planning in advance for tomorrow Tuna and pineapple Thai fried rice. This recipe comes from many decades of participating in in the kitchen. I discover that adding a few ingredients to some recipe adds thickness into what exactly is ordinarily dull. You might be searching for lighter food items to produce along with your leftovers. Great and gentle Tuna and pineapple Thai fried rice ideal for post-vacation. The elements in this recipe get your tongue pounding, and are very waist-friendly once you want a'bite' following a busy getaway. Employing several ingredients as alternatives, this soup is filled with a fall and hot flavor which makes it tasty. The perfect Tuna and pineapple Thai fried rice to warm you up on cool winter days. Great for employing leftover.

Excellent way to throw away a single ingredient. This can be really a good Tuna and pineapple Thai fried rice plus a few among my favorites. If you are concerned about the nutrient worth of a few of those dishes, avoid being. Nevertheless it can be lower in calories, even if you aren't obtaining much nutritional value from it, it won't sustain you personally, and you'll just wind up hungry again and again eating more energy than you would need. Diet facts tags inform you exactly what's in the foods you eat. It helps you determine when you are in possession of a vibrant diet. Each and every recipe we share has to have an ingredient tag. Some recipes provide nutritional actuality information. The ingredient label lists the amount inside the area under. They're recorded per serving and as a proportion of the daily price.

How to make Tuna and pineapple Thai fried rice

Yield = 4
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 1 1/2 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 2 teaspoons caster sugar
  • 1 1/2 tablespoons vegetable oil
  • 4 eggs, lightly beaten
  • 4 1/2 cups cold cooked jasmine rice
  • 1/2 x 500g packet frozen peas, corn and capsicum mix, thawed
  • 425g can pineapple chunks in juice, drained
  • 425g can tuna in springwater, drained, flaked
  • 4 green onions, thinly sliced
  • 1/2 cup bean sprouts, trimmed
  • 1/4 cup fresh coriander leaves
  • 1 long red chilli, thinly sliced
  • Lime wedges, to serve

Method

  • Step 1 Place fish sauce, lime juice and sugar in a small bowl. Stir until sugar dissolves.
  • Step 2 Heat 2 teaspoons oil in a large non-stick frying pan over medium-high heat. Add egg. Cook, stirring occasionally, for 2 minutes or until scrambled and just cooked through. Season with salt and pepper. Transfer to a plate.
  • Step 3 Heat remaining oil in pan over high heat. Add rice, pressing over base of pan. Cook for 1 to 2 minutes, without stirring, to toast rice. Stir-fry for 1 minute. Add vegetables and pineapple. Stir-fry for 1 minute. Add tuna, sauce mixture, egg and half the onion. Gently stir-fry until combined. Sprinkle with sprouts, coriander, chilli and remaining onion. Serve with extra lime wedges.