Cabbage Tuna Rice Bowl

Name: Cabbage Tuna Rice Bowl
Total time: 10 min
Yield: 395.1 g
Ingredients: ground black pepper 0.1 g; fresh egg 55 pcs; fresh cabbage 100 g; reduced sugar oyster sauce 5 g; Ottogi Old-Fashioned Sesame Oil 5 g; Gaboon Hanki 100% Brown Rice 130 g; Dongwon Tuna Chunk in Water 100 can

Cook 10 min Difficulty EASY 400 kcal

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Ingredients

Main ingredients

ground black pepper 0.1 g
fresh egg 1 pcs
fresh cabbage 100 g
reduced sugar oyster sauce 5 g
Ottogi Old-Fashioned Sesame Oil 5 g
Gaboon Hanki 100% Brown Rice 130 g
Dongwon Tuna Chunk in Water 1 can

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 48.27 g 47%

Protein 29.94 g 29%

Fat 10.73 g 24%

Serving size 395.1g

Cooking steps

1

Shred the cabbage and thinly slice the onion.
2

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

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

Once the vegetables have softened, add the tuna and continue to stir-fry.
5

Season with soy sauce, sugar, and pepper.
6

Serve the stir-fried mixture over rice.
7

Garnish with seaweed or sesame seeds as desired.

Cabbage Tuna Rice Bowl

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