Tuna and Napa Cabbage Rice Bowl

Name: Tuna and Napa Cabbage Rice Bowl
Total time: 30 min
Yield: 575.5 g
Ingredients: white rice 147 bowl; red crab soy sauce 10 ml; oyster sauce 6 serving (2 spoons); mini king oyster mushroom 100 serving; canned tuna (Dongwon) 85 g; baby napa cabbage 145 serving (10 leaves); fresh egg 82.5 piece

Cook 30 min Difficulty NORMAL 599 kcal

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Ingredients

Main ingredients

white rice 0.7 bowl
red crab soy sauce 10 ml
oyster sauce 0.2 serving (2 spoons)
mini king oyster mushroom 1 serving
canned tuna (Dongwon) 85 g
baby napa cabbage 1 serving (10 leaves)
fresh egg 1.5 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 63.8 g 43%

Protein 36.04 g 25%

Fat 20.94 g 32%

Serving size 575.5g

Cooking steps

1

Cut the napa cabbage into bite-sized pieces.
2

Julienne the onion and carrot.
3

Drain the oil from the canned tuna using a strainer.
4

Heat a pan with cooking oil and stir-fry the onion and carrot.
5

Add the cabbage and stir-fry until it softens.
6

Add the tuna, then season with soy sauce and pepper.
7

Once everything is well mixed, serve it over rice.
8

If desired, sprinkle with sesame seeds to finish.

Tuna and Napa Cabbage Rice Bowl

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