Aged Kimchi Tuna Rice Bowl

Name: Aged Kimchi Tuna Rice Bowl
Total time: 30 min
Yield: 284 g
Ingredients: Gwangcheon Naepo Olive Seaweed 4 g; Drained Tuna 30 g; Fried Egg (No Salt) 55 g; Mixed Grain Rice 110 g; Washed Aged Kimchi 70 g; Allulose Syrup 10 ml; Sesame Oil 5 spoon

Cook 30 min Difficulty NORMAL 378 kcal

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Ingredients

Main ingredients

Gwangcheon Naepo Olive Seaweed 4 g
Drained Tuna 30 g
Fried Egg (No Salt) 55 g
Mixed Grain Rice 110 g
Washed Aged Kimchi 70 g

Seasonings/Sauce

Allulose Syrup 10 ml
Sesame Oil 5 spoon

Nutrition summary

Carbohydrates 48.16 g 46%

Protein 21.22 g 20%

Fat 15.34 g 33%

Serving size 284g

Cooking steps

1

Finely chop aged kimchi and onion.
2

Drain the oil from the canned tuna and prepare it.
3

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

Add the tuna and stir-fry together.
5

Season with soy sauce, sugar, and pepper.
6

Place the stir-fried aged kimchi and tuna mixture over rice.
7

Finish by sprinkling sesame seeds and chopped green onions.

Aged Kimchi Tuna Rice Bowl

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