Tuna Egg Rice Bowl

Name: Tuna Egg Rice Bowl
Total time: 10 min
Yield: 438.8 g
Ingredients: Small Bowl of Multigrain Rice 260 g; Calcium Cheese for Bones 18 g; Ground Black Pepper 0.7 g; Raw Egg 55 개; Dongwon Tuna Chunk in Water 100 캔; Toasted Sesame Oil 2.5 g; Tuna Sauce 1.3 g; Premium Oyster Sauce 1.3 g

Cook 10 min Difficulty EASY 597 kcal

#Tuna Egg Rice Bowl #Rice Bowl #Easy Recipe #Meal for Students #One-Bowl Dish #Canned Tuna Recipe #Egg Recipe #Super Simple #Lunch Menu #Lunchbox

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Ingredients

Main ingredients

Small Bowl of Multigrain Rice 260 g
Calcium Cheese for Bones 18 g
Ground Black Pepper 0.7 g
Raw Egg 1 개
Dongwon Tuna Chunk in Water 1 캔
Toasted Sesame Oil 2.5 g
Tuna Sauce 1.3 g
Premium Oyster Sauce 1.3 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 77.59 g 52%

Protein 34.75 g 23%

Fat 15.79 g 24%

Serving size 438.8g

Cooking steps

1

Drain the oil from the canned tuna and set aside.
2

Crack the eggs, add a pinch of salt, and beat them well.
3

Add oil to a pan and scramble the eggs.
4

Push the scrambled eggs to one side of the pan, then add the tuna and stir-fry.
5

Put rice in a bowl and top with the tuna and eggs.
6

Finish by drizzling soy sauce, ketchup, or your preferred sauce.

Tuna Egg Rice Bowl

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