Cabbage Tuna Egg Rice Bowl

Name: Cabbage Tuna Egg Rice Bowl
Total time: 10 min
Yield: 301 g
Ingredients: canned tuna 70 g; frozen rice 70 g; fried egg 46 pc; fresh cabbage 70 serving; Ottogi cooking oil 5 g; flavored soy sauce 10 ml; oyster sauce 30 portion (2 spoons)

Cook 10 min 314 kcal

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Ingredients

Main ingredients

canned tuna 70 g
frozen rice 70 g
fried egg 1 pc
fresh cabbage 1 serving

Seasonings/Sauce

Ottogi cooking oil 5 g
flavored soy sauce 10 ml
oyster sauce 30 portion (2 spoons)

Nutrition summary

Carbohydrates 24.68 g 31%

Protein 28.08 g 35%

Fat 12.15 g 34%

Serving size 301g

Cooking steps

1

Wash the cabbage thoroughly and slice it thinly.
2

Beat the eggs in a bowl.
3

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

When the cabbage softens, add the tuna and stir-fry together.
5

Pour the beaten eggs into the pan and mix well with the other ingredients as they cook.
6

Place the cooked mixture over rice to finish the rice bowl.

Cabbage Tuna Egg Rice Bowl

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