Boil rice. Wild rice takes longer to cook than white rice, about 45 minutes.
Chop onion, garlic, carrots into small cubes.
Grate ginger (a piece of about 3 cm).
Heat the coconut oil in a heavy-bottomed skillet.
Add a pinch of red pepper and our vegetable mixture - onions, garlic, ginger, carrots to the heated oil. Stir briskly until "smell", until the vegetables are browned. Reduce heat to medium heat.
In a separate bowl, mix well eggs and soy sauce.
Add the egg mixture to the vegetables, stir quickly until the eggs "set".
Add tuna, simmer for 7 minutes.
Finely chop the mint. Add mint and lemon juice to the tuna vegetables.
Pour boiled rice into the pan with our vegetables and tuna. Mix well, remove from heat.
Let it brew for 10 minutes.
Thai Style Wild Rice Tuna
Serves: 4 People
Prepare Time: 60
Cooking Time: -
Calories: -
Difficulty:
Easy
This recipe was born from memories of Thailand
Ingredients
Directions
Rinse the rice and soak for 30 minutes.
Boil rice. Wild rice takes longer to cook than white rice, about 45 minutes.
Chop onion, garlic, carrots into small cubes.
Grate ginger (a piece of about 3 cm).
Heat the coconut oil in a heavy-bottomed skillet.
Add a pinch of red pepper and our vegetable mixture - onions, garlic, ginger, carrots to the heated oil. Stir briskly until "smell", until the vegetables are browned. Reduce heat to medium heat.
In a separate bowl, mix well eggs and soy sauce.
Add the egg mixture to the vegetables, stir quickly until the eggs "set".
Add tuna, simmer for 7 minutes.
Finely chop the mint. Add mint and lemon juice to the tuna vegetables.
Pour boiled rice into the pan with our vegetables and tuna. Mix well, remove from heat.