Tuna egg roll and brown rice stir-fry - Safcol

Ingredients

• for the tuna egg roll
• 1 x 95g can Safcol Yellowfin Tuna Chunks Italian Style in Oil , drained
• 2 eggs, lightly beaten
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil
• spray olive oil for the stir-fry
• 1 tablespoon peanut or sunflower oil
• 1 cup cooked brown rice
• 3 spring onions, cut diagonally
• 2 cloves garlic, crushed
• 3 cm piece ginger, finely diced or grated
• 1 long red chilli, finely sliced (optional)
• 2 large carrots, peeled and sliced
• 1 cup sugar snap peas or ⅔ cup of frozen peas
• 1 cup green beans, chopped
• ½ red capsicum, seeds and membrane removed, sliced into strips
• 2 tablespoons oyster sauce
• ¼ cup water
• First make the egg roll. Drain and finely flake the tuna. In a medium bowl, add the eggs, soy sauce and sesame oil, then lightly beat with a fork.
• When stir-frying ensure vegetables are cut to a similar size so that they evenly.