Thai-Style Tuna Fried Rice

Directions

1. In a small mixing bowl combine dark soy, fish sauce, sugar and white pepper and set aside.
2. In a wok or large frying pan preheated over high heat, add 1 tbsp (15 ml) oil and swirl to coat the bottom of the pan. Add eggs and quickly scramble until they are mostly cooked, but still a bit runny. Set aside. Don’t worry about the eggs being a bit undercooked, as they’ll get added back in and finish cooking later.
3. If needed, wipe the wok clean and fry Thai chili on both sides until lightly charred. Add remaining oil and shallots, stir-fry for 30 seconds, then add garlic and cook for 30 seconds more.
4. Stir in cooked rice and flatten with the back of the spatula, breaking up any clumps. Stir fry until rice is hot all the way through, about 5 minutes. Add tuna and stir fry for 1 minute more then pour in soy sauce mixture and mix well.
5. Return eggs to the wok along with green onions and Thai basil and toss until basil is wilted. Adjust seasoning to taste with more fish sauce, soy sauce or white pepper.
6. Transfer to a serving dish and garnish with cucumber, tomato and a few lime wedges.