Cabbage Tuna Rice Bowl

Name: Cabbage Tuna Rice Bowl
Total time: 10 min
Yield: 513.3 g
Ingredients: Oat Rice 190 serving; Sweet Corn 30 g; Calcium Cheese 18 g; Allulose Syrup 5 ml; Gochujang (Korean Red Chili Paste) 5 g; Ketchup 10 g; Raw Egg 55 piece; Dongwon Tuna in Water 100 can; Fresh Cabbage 100 g; Black Pepper 0.3 g

Cook 10 min Difficulty EASY 659 kcal

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Ingredients

Main ingredients

Oat Rice 1 serving
Sweet Corn 30 g
Calcium Cheese 18 g
Allulose Syrup 5 ml
Gochujang (Korean Red Chili Paste) 5 g
Ketchup 10 g
Raw Egg 1 piece
Dongwon Tuna in Water 1 can
Fresh Cabbage 100 g
Black Pepper 0.3 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 95.52 g 57%

Protein 37.95 g 23%

Fat 15.04 g 20%

Serving size 513.3g

Cooking steps

1

Wash the cabbage thoroughly and shred it.
2

Slice the onion thinly.
3

Drain the oil from the tuna using a strainer.
4

Heat some cooking oil in a pan and stir-fry the cabbage and onion.
5

When the cabbage and onion soften, add the tuna and stir-fry together.
6

Season with soy sauce, salt, and pepper to taste.
7

Serve the stir-fried mixture over rice.
8

If desired, add mayonnaise or parsley on top to finish.

Cabbage Tuna Rice Bowl

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