Tuna Cabbage Egg Rice Bowl
6 large cabbage leaves, half a can of tuna, 2 eggs, 60g brown rice, 2 tablespoons low-sugar oyster sauce/Sriracha, 1 tablespoon sesame oil
Ingredients
Main ingredients
- Low-Sugar Oyster Sauce 1 회분
- Low-Sugar Sriracha 100 g
- Brown Rice 65 g
- Canned Tuna (Dongwon Tuna) 67.5 g
- Fresh Egg 1.5 개
- Fresh Cabbage 1.5 인분
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
56.47 g
44%
Protein
30.62 g
24%
Fat
17.91 g
32%
Cooking steps
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1
Thinly slice the cabbage.
-
2
Beat the eggs in a bowl and set aside.
-
3
Drain the oil from the tuna and add it to a pan to stir-fry.
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4
Add the sliced cabbage to the pan and stir-fry together.
-
5
Pour in the eggs and gently scramble until cooked.
-
6
Top the rice with the cooked mixture to finish.
