Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 4 free range eggs
- 1 red onion, thinly sliced
- 2 cloves garlic, crushed
- 1 red capsicum, chopped
- 100grams green beans, cut into 3cm lengths, blanched
- 500grams cauliflower rice
- 425grams can tuna in spring water, drained, flaked
- 1tablespoons tamari
- 2teaspoons sambal oelek
- 1 cup bean sprouts
- 1/2 bunch coriander, sprigs picked
- 1tablespoons fried shallots
- 1 continental parsley, sliced
- 5milliliter extra virgin olive oil cooking spray
Description
This Asian-style rice dish has it all – big flavour, low saturated fat, an easy-to-follow recipe and it's on the table in 20 minutes.
Method
Step 1 of 4
Heat a large non-stick frying pan over medium-high heat. Crack eggs into pan. Cook for 2 minutes for a soft yolk or until cooked to your liking. Transfer onto a plate.
Step 2 of 4
Spray onion with oil. Add to pan. Cook, stirring, for 2 minutes. Add garlic. Cook, stirring, for 1 minute or until fragrant. Spray capsicum and beans with oil. Add to pan. Cook, stirring, for 2 minutes. Add rice and tuna. Cook, stirring, for 2 minutes or until heated and vegetables are tender.
Step 3 of 4
Add tamari and sambal to pan. Cook, stirring, for 30 seconds or until combined.
Step 4 of 4
Add half the sprouts and coriander. Toss to combine. Spoon into serving bowls. Top with remaining sprouts and coriander. Top with an egg. Sprinkle with shallots. Serve with cucumber.
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