Tuna and Broccoli Fried Rice

By Ifrah F. Ahmed

Published May 14, 2025

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(91)
Comments
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Perfect for kids and adults alike, this fried rice comes together with the help of a can of tuna and some fresh broccoli, along with a few pantry staples, such as onion, garlic, rice, soy sauce and sesame oil. Despite the easy availability of its ingredients and the simplicity of the recipe, it's flavorful enough to impress company. While tuna is the heart of this fried rice recipe, the broccoli could easily be interchanged with other vegetables such as bok choy, kale or brussels sprouts. The chile-garlic sauce adds the slightest hint of heat, but can also be left out or served on the side, to accommodate any eaters with an aversion to spice. Save this recipe for those nights when you crave takeout-style fried rice but don’t want to spend takeout money.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

60 grams carbs; 14 milligrams cholesterol; 484 calories; 11 grams monosaturated 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Ratings

5 out of 5
91 user ratings
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Comments

Anna Stambo

Great! Had day old quinoa and some odds and ends of cabbage, carrots, and some frozen peas. Was delish!

Dallas

Just as good with small bite chicken thighs.

BJ

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.

Rebekah

Made this with snap peas, zucchini and green garlic from my produce box. Delicious!

Jane

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.

T.B.

Great recipe, I added some ginger. Thinking some green onion would make this even better.

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