In a large pan or wok that has a lid, spray oil or pour in a tablespoon. Heat on a medium heat.
Chop the onion and garlic. Add to the pan. Grate the ginger.
Throw it in and stir.
Once softened add all the dried spices, stir well.
Now add the rice making sure the grains are thoroughly coated with the spices.
Pour in the stock making sure all the liquid covers the rice. Bring to a simmer and add the lid. Turn down the heat so it slowly simmers. Set a timer for 15 minutes.
Meanwhile... boil two eggs in a pan for 6 minutes. Take out set aside and peel the shell, cut into quarters.
After 15 minutes are up or all the grains of rice has absorbed the stock and is soft. Throw in the chopped chilli and coriander, season well.
Give it a good stir.
Open the tins of tuna, add to the pan. Stir and leave for a couple of minutes to warm through.
Serve add the egg and a sprinkling of paprika if you like!
