1 125 grams Century Tuna Flakes in Oil
3 cloves garlic, peeled and chopped
1 small onion, sliced
1 ½ tablespoons soy sauce
1 small red bell pepper, chopped
1 small carrot, peeled and chopped
2 cups sliced pechay Tagalog
3 cups cooked rice (from 1/4 kilo)
1/4 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
2 medium eggs
1 teaspoon sesame oil
In a large wok or pan over medium to high heat, cook together Century Tuna Flakes with its oil and broth, garlic and onion. When sauce start to simmer, add soy sauce, bell pepper, carrot and pechay. Add rice and toss until well combined. Cover and cook for about 5 minutes or until heated through, tossing occasionally. Stir in egg and cook for another 2 to 3 minutes. Adjust taste with salt, pepper and sesame oil. Remove from heat and serve.
Serves 4 to 5.