Cabbage Tuna Rice Bowl

Name: Cabbage Tuna Rice Bowl
Total time: 10 min
Yield: 494.3 g
Ingredients: Aromatic Sesame Oil 1 g; Oatmeal Rice 200 serving; Calcium Cheese for Bones 18 g; Allulose Syrup 5 ml; Gochujang (Korean Chili Paste) 5 g; Ketchup 10 g; Raw Egg 55 piece; Dongwon Tuna Loin in Water 100 can; Fresh Cabbage 100 g; Pure Black Pepper 0.3 g

Cook 10 min Difficulty EASY 687 kcal

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Ingredients

Main ingredients

Aromatic Sesame Oil 1 g
Oatmeal Rice 1 serving
Calcium Cheese for Bones 18 g
Allulose Syrup 5 ml
Gochujang (Korean Chili Paste) 5 g
Ketchup 10 g
Raw Egg 1 piece
Dongwon Tuna Loin in Water 1 can
Fresh Cabbage 100 g
Pure Black Pepper 0.3 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 98.32 g 56%

Protein 38.24 g 22%

Fat 16.7 g 22%

Serving size 494.3g

Cooking steps

1

Wash the cabbage and slice it thinly.
2

Drain the oil from the canned tuna using a strainer.
3

Heat cooking oil in a pan and stir-fry the cabbage.
4

When the cabbage softens, add the tuna and continue stir-frying.
5

Season with soy sauce, pepper, sugar, etc.
6

Place the stir-fried cabbage and tuna on top of the rice.
7

Add seaweed flakes, green onions, or other toppings as desired.

Cabbage Tuna Rice Bowl

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