Rice bowl… simple, easy and delicious! If you have a can of tuna, egg and handful of bok choy then you got yourself a delicious meal ready in 30 minutes or less. This Tuna and Bok Choy Rice Bowl with Egg is easy dish to make.

I never thought I would say this, but tuna is amazing! It’s not my first eating tuna, what makes me excited about it is the many ways it a can of tuna can be used to make a meal for myself (or for sharing). Having it on hand is so convenient especially on busy days (which is almost everyday this past few weeks). Let’s just say I have explored other ways to enjoy it other than using it to make tuna spread. This Tuna with Egg and Bok Choy is my recent favorite tuna  dish (if you can even call it a dish). Super easy to make, so flavorful, delicious and filling. It is a complete meal, packed with food nutrients from the egg, Bok Choy and Tuna.

Ingredients:

• 2 tablespoon Olive Oil
• 3 cloves Garlic – minced
• 1 small Onion – chopped
• 1 can Tuna (in using Tuna in Oil, skip the Olive Oil and use the tuna oil instead)
• Handful of Bok Choy
• 1/3 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon red Chili Flakes
• 1/4 teaspoon Paprika
• 2 Eggs – scrambled
• Sesame Oil and fresh Chives – optional

Instructions:

1. Cook the Tuna: In a heated pan, add the olive oil and onion. Saute for about a minute then add garlic, drained tuna, salt, black pepper, paprika and red chili flakes. Taste and adjust seasoning as desired. Cook in medium low heat until the moisture has evaporated. You want a flaked slightly toasted tuna bits. Transfer in a bowl.
   • If using canned tuna in oil, use the tuna oil to saute the onion.
   • If using canned tuna in water, drain the water before using. Set aside small amount to cook the bok choy
2. Cook the Bok Choy: Using the same pan, add olive oil (as needed) and bok choy. Add 1 tablespoon tuna water or regular water. Cover and cook until the bok choy is wilted, about 3 minutes. Add desired seasonings and spices or serve as is. Remove and transfer in separate bowl.
3. Cook the Egg: In the clean heated pan, add oil or butter as needed to cook the egg. Beat the egg and cook. Let cook for about 10 seconds then start stirring it a bit until fully cooked.
4. Assemble the Rice Bowl: Add cook rice in a bowl. Top with tuna, bok choy and egg. Sprinkle top with red chili flakes or any fresh herbs that you have (like cilantro, parsley, chives or green onion). Drizzle some sesame oil in the bok choy (optional).

Serves 1

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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