Tuna and Broccoli Fried Rice
Published May 14, 2025
Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons canola or vegetable oil
1 cup finely chopped white onion
1 small head broccoli (about 7 ounces), cut into bite-size florets
1 (5-ounce) can yellowfin tuna in oil, oil reserved
3 garlic cloves, smashed
4 cups day-old cooked jasmine rice
3 ½ tablespoons soy sauce
2 tablespoons toasted sesame oil
1 teaspoon chile-garlic sauce (optional), preferably Huy Fong brand
Nutritional analysis per serving (4 servings)
60 grams carbs; 14 milligrams cholesterol; 484 calories; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 20 grams fat; 5 grams fiber; 811 milligrams sodium; 17 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large nonstick skillet, warm up the canola oil over medium heat. Add the onions and cook, stirring occasionally, until onions have softened slightly, about 3 minutes. Stir in the broccoli, cover and cook until slightly softened, stirring halfway through, about 5 minutes.
- Step 2
Next, stir in the tuna (including the oil from the can) and the garlic and cook for 4 minutes, uncovered, stirring occasionally. Stir in the rice and cook for 3 minutes, stirring occasionally.
- Step 3
Add the soy sauce, sesame oil and chile-garlic sauce (if using), and mix until well combined. Adjust the heat to medium-high and cook for 6 to 8 minutes, mixing only once or twice to allow the rice to crisp up.
- Step 4
Take rice off the burner and serve immediately. The fried rice can be stored in an airtight container in the fridge for up to 3 days.
Private Notes
Comments
Great! Had day old quinoa and some odds and ends of cabbage, carrots, and some frozen peas. Was delish!
Just as good with small bite chicken thighs.
I make fried rice fairly often with leftover rice of any variety. But in keeping with Chinese tradition, I try to make the additions to it uniformly small. I have never tried broccoli because it is too difficult to cut it so small. I would rather have it on the side, using the other ingredients here plus diced green or red peppers and whatever other vegetable is on hand. I would definitely add a beaten egg or two. I might substitute frozen chopped greens for broccoli.
This ended up being the best fried rice I’ve made! I had two green bell peppers on hand so I subbed those for the broccoli. It seemed like the skillet was going to be over crowded, which is no good for crispy rice, so after cooking the onion and peppers, I seasoned them with salt and pepper on their own, set them aside, cooked the fish, garlic, and rice, and then mixed everything together at the end.
Made this with snap peas, zucchini and green garlic from my produce box. Delicious!
This was a favorite 2025 recipe for me. I’ve fixed it many times and eaten it hot and cold, usually adding YumYum Sauce on top. Tonight, I used a combination of leftover rice and quinoa, increased Chili Garlic Sauce, and added leftover Chickpeas to recipe. It was a great taste.