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Prep Time: 7 Minutes Cook Time: 6 Minutes |
Ready In: 13 Minutes Servings: 4 |
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This recipe is from Family Fun magazine which says this recipe is not quite authentic, but very, very good. If cut-up broccoli is available at your salad bar, preparation time is even faster. Next time, I'm going to try broccolini. I also add more tuna, if I have it. Ingredients:
2 tablespoons peanut oil, divided |
1 egg, lightly beaten |
1 garlic clove, minced |
1 onion, chopped |
1 cup broccoli floret, and stems |
1 red bell pepper, diced |
3/4 cup chicken broth |
1 (7 ounce) can tuna |
2 teaspoons sesame oil |
2 cups cooked white rice |
2 tablespoons soy sauce |
Directions:
1. In a skillet, heat 1 tablespoon of the oil and cook the egg until it forms a pancake. Take it out of the skillet and cut it into strips.
2. Add the rest of the oil to the pan and stir-fry the garlic, onion, broccoli and red pepper for 3-4 minutes. Add the chicken broth and cook, covered, until the broccoli is tender.
3. Remove the cover, add the tuna, sesame oil, rice and cooked egg. Raise the heat and stir-fry for 3 minutes.
4. Add the soy sauce and cook, stirring, 2 minutes more.
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