In our household we often have leftover rice because I find it difficult to calculate it correctly. I always eat a small amount but my husband is the wild card and will sometimes eat for four but sometimes only for two so I often make too much. Since we mustn’t keep cooked rice for too long because bacteria grows on it really quickly, the next day I use it in invented dishes and that is how this one came about. It is one of the quickest I have made in a while because the protein meat was canned tuna. With the herbs and spices I used, it was delicious and no one would have guessed it took me around 10 minutes for the entire preparation and cooking process. Next time you have some leftover rice, give this a go. It is low Fodmap and gluten-free and will keep your gut calm. Watch the tomatoes though if you have reflux.
- 1 tbsp oil
- 1 spring onion, green part only, sliced
- 1 stalk of celery, sliced finely
- 1 deseeded red chilli
- 2 tsp cumin powder
- 2 tsp turmeric powder
- Cooked rice
- 1 can tuna in springwater
- 2 tomatoes
- 3 tbsp chopped fresh parsley
- 3 tbsp soya sauce
- Heat the oil in a wok.
- Put in the next 5 ingredients and cook for 1 minute.
- Add the rice and cook until coated in spices.
- Add the chopped up tomatoes and tuna.
- Cook to heat through and add parsley and soya sauce.
- Cook 2 minutes and serve.
Great idea! Does your canned tuna have soy in it? It’s hard to find it in the US without SOY! Such a disappointment. Thanks for the unique recipe!
My canned tuna is in springwater and has no soy. Do you mean if the tuna is in oil? If so, oils don’t contain Fodmaps.
You can freeze leftover rice. I haven’t done it, but Nami (Just One Cookbook) does it all the time and says it freezes well. Anyway, the reason I don’t freeze it is because I’m always up for a stir-fry with it! This looks great — thanks.
Thanks for that, John. I have never frozen rice before but must try it.
Can you say more about bacteria growing quickly on rice? How long does it last in the fridge? I usually make enough to last a week but if that might be an extra irritant, I would like to know.
This is a good article to read – it will tell you why it is dangerous. https://www.foodsafety.govt.nz/elibrary/industry/safe_cooling-cooked_rice.htm
Don’t take any notice of any sites that tells you rice lasts longer than a couple of days. They are not taking into account that the rice could contain the dangerous bacteria mentioned in the article.
THIS WAS SO TASTY!!!! I was a little worried that I wouldn’t like the tuna part but the way the flavors mix together you don’t really taste it. It has a very ‘Mexican Rice’ vibe so would be great as a main dish or as a side with some chicken breast. Was also fairly easy to throw together. The recipe doesn’t specify how much rice so I went with one cup and it worked out perfectly. Highly recommend this recipe.
I am glad you enjoyed this. There is certainly no need to eat tasteless food on the low Fodmap diet.
Love the combination of the ingredients, Suzanne. It must be very tasty!
Thanks, Agness. It is very tasty.
I am interested in started a low fodmap diet. Your recipe looks very good! I just had a question about the red chilli. Is this a typical red hot chilli pepper? I worry that a fresh hot pepper would be really harsh on my stomach. However, is it in reality a low fodmap food? Thanks for any information!
Yes, red chilli is low Fodmap but simply leave it out if it doesn’t suit you. Chilli is not a great idea if you have reflux though.
Thanks so much for your fast reply! I can’t wait to make your recipe as I like tuna a lot. I will be sure to check out your other recipes, too.