Leftover rice from my Tahdig dish comes to life again in the pan with canned tuna.
A scallion oil starts the dish. I used a cooking hack from "Cooking with Mikey". He made fried rice and separated the egg and dropped the egg yolk in the cold rice and mixed it. The egg white is cooked in the pan and and broken up in to the finished rice.
That is a great hack. I will use it again.
The fried rice stays crispy and has separated well. The egg yolk just helps to enriche tge rice and adds more color.
Recipe for 1:
1 cup leftover crispy cold rice, 1 egg
1 tbsp rapeseed oil, 1 tsp sesame oil
2 scallions, 1 can tuna fish, parsley
Salt, pepper, Kewpie mayo Gochugaru hot pepper flakes
Separate the egg and stir the egg yolk in the cold rice. Start with the scallion oil. Now in with the rice. That will take a couple of minutes. Make a clear spot in the middle and put the tuna flaked in. Let it get hot and season well.
Push everything to the side and fry the egg white. Break it up and stir it with the rice.
Finish with parsley and top the bowls with Kewpie mayo.
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