Cabbage Tuna Rice Bowl

Name: Cabbage Tuna Rice Bowl
Yield: 474 g
Ingredients: boiled egg 45 ea; oyster mushroom 50 portion; Bbaego Bium 59kcal fermented konjac rice with brown rice 39 150 g; canned tuna (Dongwon Tuna) 85 g; steamed cabbage 100 g; tuna extract 10 g; perilla oil 14 tablespoon; roasted sesame seeds 10 g; low-sugar oyster sauce 10 g

549 kcal

#diet #low-carb #high-protein #low-calorie

Image coming soon

Ingredients

Main ingredients

boiled egg 1 ea
oyster mushroom 0.5 portion
Bbaego Bium 59kcal fermented konjac rice with brown rice 39 150 g
canned tuna (Dongwon Tuna) 85 g
steamed cabbage 100 g

Seasonings/Sauce

tuna extract 10 g
perilla oil 14 tablespoon
roasted sesame seeds 10 g
low-sugar oyster sauce 10 g

Nutrition summary

Carbohydrates 29.31 g 21%

Protein 28.91 g 20%

Fat 36.81 g 59%

Serving size 474g

Cooking steps

1

Shred the cabbage and prepare it.
2

Slice the onion thinly.
3

Heat olive oil in a pan and sauté the onions.
4

When the onions become translucent, add the cabbage and stir-fry until slightly wilted.
5

Drain the oil from the canned tuna and place the tuna on top of the sautéed vegetables.
6

Season with soy sauce and pepper, and stir well while cooking.
7

Serve the sautéed cabbage and tuna over rice to finish.

Cabbage Tuna Rice Bowl

AI 영양사 앤디