Quick and easy Asian infused scrambled egg recipe with canned tuna. The simple scrambled eggs become flavorful weeknight light meals, when it comes together with garlic, bok choy (Pak choi) and toasted sesame oil. Top over the cooked rice and enjoy the comfort bowl on a couch!
Tuna and egg are one of the best combinations to make simple and tasty dishes, like tuna-egg salad on toast. If you cook with Asian ingredients, it will be perfect on rice. Japanese is well known for eating raw fish though, we also love to eat canned tuna as much as fresh tuna. Other than egg dishes, we use canned tuna very widely: salad, noodles, onigiri (Japanese rice ball) and even stew. This versatile ingredient is my essential pantry item. Since it helps to cook when I found out that there is no meat or fish in the fridge. Besides, it’s budget-friendly and my kids eat well the dishes with canned tuna. Big-name brand of canned tuna in Japan is Sea Chicken (amazon page), which is lightly salted and packed in oil. I haven’t seen the tuna in water in Japan like other country. So choose the salted chunk tuna in oil for this recipe.
Ingredients and tips
You need following 7-ingredients for the scrambled eggs.
- Chunk tuna in oil
- Toasted sesame oil
- Bok choy (Pak choi)
- Soy sauce
On top of that, sesame seeds always nice to top with Asian food as an optional ingredient. If you have some leftover seaweed for making sushi rolls, tear and sprinkle over the eggs. It works to elevate the taste. I also suggest that if you want more volume to the meal, add sliced avocado and drizzle a little soy sauce.
The only important thing of the recipe is to make fluffy scrambled eggs. It means do not overcook the eggs. In the recipe, you will add the eggs at the last stage, after adding another 1/2 tablespoon of sesame oil. Once the oil is hot (it will take a few seconds), add the beaten eggs at once, and quickly and continuously stir over high heat. Then mix with the all in a frying pan while the eggs forming curds. Transfer them in a serving bowl while they are still soft and silky. The whole process of cooking eggs should be within 1 minute or less.
It’s delicious to eat as it is. But with rice, you can enjoy the taste like Chinese fried rice.
If you want to know how to make fluffy steamed rice for the scrambled egg, check out my easy steamed rice recipe.
Scrambled Egg with Canned Tuna
- 1 canned tuna chunk in oil (about 5 oz / 140 g)
- 1 tbsp toasted sesame oil
- 1 tsp minced garlic
- 1 bok choy or a few baby bok choy diced
- 2 tsp soy sauce
- 1 tsp sugar
- 1 serving of cooked rice
- sesame seeds
- seaweed flakes
- Beat the eggs with the soy sauce and sugar in a bowl. Set aside.
- Pour 1/2 tablespoon of the sesame oil into a large frying pan over medium heat, then add the garlic and stir until fragrant.
- Add the lightly drained tuna and diced bok choy and stir until the bok choy is soft.
- Make room for cooking the egg mixture in the frying pan, then add another 1/2 tablespoon of the sesame oil. When the oil is hot, pour the egg mixture and quickly and continuously stir with a wooden spatula over high heat.
- Mix with the all in the frying pan while the eggs forming curds. Then transfer them in a serving bowl while they are still soft and silky. The whole process of cooking the eggs should be within 1 minute or less.
- Optionally serve with cooked rice and top with sesame seeds or seaweed flakes.