Tuna and Rice Stir Fry
|Soy sauce||2 Tablespoon|
|Lemon peel||1⁄2 Teaspoon, finely shredded|
|Cooking oil||1 Tablespoon|
|Eggs||2 , beaten|
|Garlic||1 Clove (5 gm), minced|
|Carrots||2 Medium, thinly sliced|
|Green onions||5 , bias sliced into 1-inch lengths|
|Green pepper||1 Small, cut into 3/4-inch pieces|
|Chilled cooked rice||2 Cup (32 tbs)|
|Canned tuna||6 1⁄2 Ounce, drained (1 Can)|
|Snipped parsley/Coriander||1⁄4 Cup (4 tbs)|
For sauce, stir together soy sauce, lemon peel, and 1/8 teaspoon pepper.
Preheat a wok or large skillet over medium heat; add 1 tablespoon cooking oil.
Add eggs; lift and tilt the wok or skillet to form a thin layer of egg.
Cook, without stirring, for 2 to 3 minutes or till just set.
Remove from heat; use a spatula to cut into bite-size strips.
Remove cooked egg strips from the wok.
Return the wok to heat.
Add 1 tablespoon oil to the hot wok or skillet.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil over high heat for 15 seconds.
Add carrot; stir-fry for 2 1/2 minutes.
Add green onions and green pepper; stir-fry about 1 1/2 minutes or till vegetables are crisp-tender.
Stir sauce and chilled cooked rice into vegetables.
Cook and stir for 1 minute.
Stir in egg strips, tuna, and parsley.
Cover and cook for 1 minute.