Egg Tuna Cucumber Bibimbap

Name: Egg Tuna Cucumber Bibimbap
Total time: 10 min
Yield: 556 g
Ingredients: oligosaccharide syrup 10 g; soy sauce for seasoning 100 ml; sesame oil 30 spoon; white rice 210 bowl; canned tuna 100 can (1/2 can); fresh cucumber 60 serving; fried egg 46 piece

Cook 10 min Difficulty EASY 890 kcal

#bibimbap #egg dish #tuna recipe #cucumber recipe #easy recipe #single serving #diet meal #one bowl meal #home cooking #dinner menu

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Ingredients

Main ingredients

oligosaccharide syrup 10 g
soy sauce for seasoning 100 ml
sesame oil 3 spoon
white rice 1 bowl
canned tuna 1 can (1/2 can)
fresh cucumber 1 serving
fried egg 1 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 92.52 g 42%

Protein 43.97 g 20%

Fat 37.58 g 38%

Serving size 556g

Cooking steps

1

Wash the cucumber and carrot, then slice them thinly into strips.
2

Crack the eggs, beat them, and scramble with a pinch of salt.
3

Drain the oil from the canned tuna and set aside.
4

Place cucumber, carrot, tuna, and eggs on top of the rice.
5

Add soy sauce, sesame oil, and crushed sesame seeds, then mix everything well.

Egg Tuna Cucumber Bibimbap

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