Recipes+
Ingredients
Method
1.Heat half the reserved tuna oil in a saucepan over moderately high heat. Add vegetables; cook and stir for 3 minutes or until vegetables just soften. Add rice and ketjap manis; cook and stir for 2 minutes or until heated. Gently stir in tuna.
2.Heat remaining reserved tuna oil in a frying pan over moderate heat. Crack the eggs into the pan. Cook eggs for 2 minutes or until whites are set but yolks are still soft.
3.Divide rice among serving bowls. Top each serving with an egg, then sprinkle with onion. Serve drizzled with the extra ketjap manis.
Ketjap manis is an Indonesian sweet soy sauce in the Asian food section. You can use 2 tablespoons soy sauce combined with 1 tablespoon brown sugar instead. We used a stir-fry mix of broccoli, carrot, bamboo shoots, sugar snap peas and mushrooms. For best results, cook rice a day before serving. Spread out on a tray; refrigerate, uncovered.
Note
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