Tuna fried rice

• Tinned tuna chunks2 × 145g tins
• Basmati rice300g
• Free range eggs3
• Frozen garden peas150g
• Frozen sweetcorn150g
• Soy sauce3 tbsp (45ml)
• Spring onions1 bunch
• Vegetable oilstore cupboard2 tbsp (30ml)

Plus salt and pepper. About £3.64 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack, then spread out to cool. Rice cooked the day before works best: keep it in the fridge and use within 24 hours.

2. 2

   Stir-fry 150g frozen peas and 150g frozen sweetcorn in 2 tbsp oil for 3 minutes. Push aside and scramble 3 beaten eggs.

3. 3

   Add the rice, 2 drained tins tuna and 3 tbsp soy sauce and stir-fry for 4-5 minutes until piping hot.

4. 4

   Serve with sliced spring onions.