• In a wok or large sauté pan, heat the oil over high heat. Add the onions and stir-fry until golden, 2-3 minutes.
  • Add garlic and lime leaves and continue to stir for 1 minute.
  • Add plant-based tuna, chile (if using), carrots, cashews and edamame and cook 3-4 minutes.
  • Add cooked rice and green onion, toss well to combine and continue cooking for 2 minutes.
  • Add butter, soy sauce, mirin (or seasoned rice vinegar) and salt, stirring to fully mix. Cook until butter is completely melted.
  • Remove from heat and serve.
Tuna and Cashew Fried Rice
  • Preparation10 minutes
  • Cook Time 10 minutes
  • Serves 4-6

INgredients

  • 2 tablespoons peanut or vegetable oil
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 4 kaffir lime leaves, finely minced
  • 3 pouches Good Catch® Naked in Water Plant-Based Tuna
  • 1 small red chile, minced (optional)
  • ½ cup diced carrots
  • ½ cup cashews, toasted
  • ½ cup shelled edamame
  • 2 cups cooked white or brown rice
  • ¼ cup thinly sliced green onions
  • 3 tablespoons plant-based butter
  • 2 tablespoons wheat-free soy sauce or tamari
  • 2 ½ tablespoons mirin or seasoned rice vinegar
  • Pinch fine sea salt

Instructions

  • In a wok or large sauté pan, heat the oil over high heat. Add the onions and stir-fry until golden, 2-3 minutes.
  • Add garlic and lime leaves and continue to stir for 1 minute.
  • Add plant-based tuna, chile (if using), carrots, cashews and edamame and cook 3-4 minutes.
  • Add cooked rice and green onion, toss well to combine and continue cooking for 2 minutes.
  • Add butter, soy sauce, mirin (or seasoned rice vinegar) and salt, stirring to fully mix. Cook until butter is completely melted.
  • Remove from heat and serve.