This Furikake Tuna Fried Rice is the kind of meal you throw together when you’re hungry now—but still want something cozy, flavorful, and satisfying.
It’s fast, uses pantry staples, and the flavor is big thanks to canned tuna, a touch of soy sauce, and a sprinkle of furikake.
I make this all the time when I have leftover rice and want something quick and tasty.
Why I Love This Recipe
This recipe is one of my go-tos after a long day. It checks all the boxes: fast, comforting, and totally customizable. I first made this when I had half a pot of cold rice and a can of tuna—now it’s in regular rotation.
- It uses ingredients I always have on hand
- You only need one pan
- It takes less than 20 minutes
- Furikake gives it that crave-worthy umami pop
Servings + Time
Servings: 2
Total Time: 18 minutes
What You’ll Need
- 2 cups cooked white rice (day-old, cold)
- 1 tablespoon neutral oil (like canola or vegetable)
- 1 teaspoon sesame oil
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1 (5 oz) can of tuna, drained
- 1 tablespoon soy sauce
- 2 teaspoons furikake
- 2 green onions, sliced
- Optional: 1 teaspoon toasted sesame seeds
Tools Needed
- Non-stick or stainless steel skillet
- Wooden spoon or spatula
- Cutting board
- Knife
- Mixing bowl
- Small bowls for prep
Pro Tips
- Cold, day-old rice works best—fresh rice gets mushy
- Don’t skip sesame oil at the end, it adds a nutty depth
- Let the garlic cook slowly so it doesn’t burn
- Cook eggs separately first to keep them fluffy
- Furikake comes in many blends—use your favorite
Substitutions and Variations
- Swap tuna for canned salmon or leftover chicken
- Add frozen peas or diced carrots for extra veg
- Use brown rice or cauliflower rice
- Skip egg if you prefer a lighter version
- Add a splash of sriracha for heat
Make Ahead Tips
- You can pre-mix the rice with soy sauce and store it in the fridge
- Mince garlic and slice green onions up to 3 days ahead
- Cook extra rice at the start of the week and store it cold for quick meals like this
Step-by-Step Instructions
Step 1: Scramble the Eggs
Heat ½ tablespoon of neutral oil in a skillet over medium heat. Pour in 2 beaten eggs and scramble gently until they’re just cooked through and fluffy. Once done, transfer the eggs to a plate and set them aside.
Step 2: Sauté Garlic
In the same skillet, add the remaining ½ tablespoon of neutral oil. Toss in 2 cloves of garlic, finely minced, and sauté for about 30 seconds until it becomes fragrant and starts to turn golden—careful not to let it burn.
Step 3: Add Rice
Add 2 cups of cold, cooked white rice to the pan with the garlic. Use a spatula to break up any clumps, and stir-fry for 2 to 3 minutes until the grains are warmed through and start to get a little toasty on the edges.
Step 4: Add Tuna
Open and drain 1 (5 oz) can of tuna, then add it straight into the rice. Stir everything together and keep cooking for another minute, letting the tuna break up and blend evenly into the rice.
Step 5: Season
Pour in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, stirring well so the rice gets evenly coated. You’ll notice the rice take on a glossy, golden-brown color as it absorbs all the seasoning.
Step 6: Add Eggs Back In
Grab your scrambled eggs from earlier and add them back into the pan. Stir them gently into the rice mixture so the fluffy pieces are evenly spread throughout.
Step 7: Finish with Furikake and Green Onion
Turn off the heat, then sprinkle 2 teaspoons of furikake and 2 sliced green onions over the top. For extra texture and flavor, add 1 teaspoon of toasted sesame seeds if you like. Give it one final toss and serve hot.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat in a skillet with a splash of water or oil
- Avoid microwaving too long—it can dry out the rice
Why This Recipe Works (Quick Science)
Cold rice fries better because the starches have hardened, letting each grain crisp up instead of turning soggy. Furikake adds instant umami thanks to dried fish, seaweed, and sesame, while tuna brings protein and richness without needing extra prep.
Common Mistakes
- Using hot rice—it turns mushy fast
- Burning the garlic—cook it gently
- Not draining tuna enough—it adds unwanted moisture
- Skipping sesame oil—makes a big flavor difference
What to Serve With
- Miso soup or a light broth
- Quick cucumber salad or pickled veggies
- Kimchi for a spicy kick
- A sunny side up egg on top!
FAQ
Can I use fresh rice?
You can, but it’s best to let it cool first so it doesn’t get mushy.
Is furikake necessary?
It adds amazing flavor, but you can use crumbled nori, sesame seeds, and a little salt instead.
Can I make this ahead of time?
You can prep all the ingredients ahead, but it’s best served fresh and hot.
What kind of tuna should I use?
Use any canned tuna in water or oil. Just drain it well.
Final Thoughts
This Furikake Tuna Fried Rice is everything I want in a quick meal—hearty, fast, and full of flavor. It’s perfect when you’re short on time but still want something homemade. If you make this, drop a comment and let me know how it turned out or if you swapped in any fun ingredients!