Tuna and Egg Fried Rice with Avocado

Ingredients

1. 1

   Cut the spring onions into quarters. Set a large frying pan or wok over medium heat with a drizzle of vegetable oil. Once hot, add the spring onions and cook for about 2 minutes, until softened and lightly coloured.

2. 2

   Add the frozen edamame and cook for another 2 minutes, tossing regularly, until thawed and hot.

3. 3

   Add the rice and toss well, breaking up any clumps. Pour in the soy sauce and toss to coat. Push the rice to one side of the pan, then add the tuna and coriander on top of it without mixing them in yet.

4. 4

   Add a little more oil to the empty side of the pan, crack in the eggs and scramble them, breaking up the yolks. When they are nearly cooked, fold everything together until evenly mixed and take the pan off the heat.

5. 5

   Squeeze over half the lime juice and cut the rest into wedges. Slice the avocado.

6. 6

   Divide between bowls. Top with the avocado, crumble over the nori, sprinkle with sesame seeds and finish with mayonnaise and sriracha. Serve with the lime wedges.