Low Carb OMAD Tuna And Egg Fried Rice
How to Make It
Step 1
Dice the bell pepper and thinly slice the scallion and garlic. Heat two tablespoons of olive oil in a large skillet over a low/medium heat. Add the bell pepper, garlic, and half the scallion. Sweat gently for a minute or two until tender and fragrant.
Step 2
Drain the tuna and flake into the skillet with the bell pepper. Add the cauliflower rice, sesame oil, and tamari sauce. Stir well to combine. Cook over a medium heat for 2-3 minutes to heat the rice and tuna through.
Step 3
While the rice mix is cooking, crack the eggs into a bowl. Season with a pinch of black pepper. You should not need to add any additional salt as the tuna and Tamari should provide enough. Beat the eggs together until smooth.
Step 4
Create a well in the center of the tuna rice mixture. Pour the beaten egg into the well in the center. Allow the egg to settle for a moment and start cooking. Mix everything together well with a wooden spoon, scrambling the egg into the rice. Cook the egg through.
Step 5
Thinly slice the avocado and roughly chop the cilantro. Transfer the egg fried rice to a serving plate or dish. Top with the remaining sliced scallion, avocado and cilantro. Serve immediately.
Ingredients
- Olive Oil – 2 tablespoon
- Scallions – 2 medium – 4 1/8″ long
- Raw Egg – 3 large
- Avocado – 1 each
- Sesame Oil – 1 tablespoon
- Cauliflower Rice – 1-¼ cup
- Red Bell Peppers, Raw – ½ medium – 2 1/2″ diameter x 2 3/4″
- Garlic – ½ clove
- Tamari Sauce – 1 tablespoon
- Cilantro – ½ tablespoon
- Tuna In Olive Oil By Rio Mare – 5 ounce