Elginguys savoury rice

Elginguys savoury rice


1 person made this

About this recipe: This is a savoury dish I have made for myself many times and it has a different taste every time ,you can introduce all kinds of vegetables to this dish ,just don't overcook the ingredients or you will just have a pan full of mush, hope you enjoy.

Elginguy Perthshire, Scotland, UK

Serves: 4 

  • 120g Basmati Rice
  • Small onion (chopped)
  • 1 Carrot (chopped matchstick size)
  • Half green or red pepper ( chopped like matchsticks)
  • Half dozen baby button mushrooms (sliced)
  • 185g Tin Tuna Chunks
  • Half small Leek (chopped)
  • Little stir fry oil
  • Spoonfull Soya sauce (optional)
  • I Spring onion (finely chopped)
  • 1 green or red chilli (finely chopped) add according to taste
  • Salt and Pepper to taste
  • Half stock cube

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Boil the basmati rice in slightly salted water with the half stock cube (don't overcook the rice leave a little bite in it )
  2. Drain the rice and leave to go cold (once rice is cold just fluff up with a fork)
  3. Add the stir fry oil to the wok ( make sure oil is really hot before adding ingredients)
  4. Stir fry the onion,carrot,pepper,mushrooms,chilli and leek so they have a bite in them about 2 mins.
  5. Drain and flake the Tuna
  6. Add the cold rice to the wok and stir
  7. Add the Tuna , stir until hot
  8. Add salt and pepper to taste and Soya sauce (optional)
  9. Finally serve and garnish with finely chopped spring onion


The Tuna can be replaced with any fish or strips of cooked chicken

Recently viewed

Reviews (0)

Write a review

Click on stars to rate