Spicy Tuna & Cabbage Rice
Honestly, this is as simple as breakfast gets: cold rice, a can of spicy tuna, and cabbage — that’s really the whole recipe. Dump everything in, press one button, and it’s basically done. This one’s become a house favorite. The cabbage steams down soft and just slightly sweet right in the rice, canned spicy tuna brings the savory kick, and a just-set egg on top finishes it with a golden, runny center. A drizzle of sesame oil, a spoonful of mayo, a scatter of seaweed flakes — that’s really all it takes. Ten minutes in the rice cooker, one bowl, and it’s gone before he’s even fully awake.
Ingredients
- Cold rice
- Butter
- A handful of thickly sliced cabbage
- Green onions
- A dash of oyster sauce
- 1 can spicy tuna
- 2 eggs
- Seaweed flakes
- Sesame oil
- Mayonnaise
- Toasted sesame seeds
Instructions
Mix the cold rice, butter, cabbage, green onions, oyster sauce, and canned spicy tuna together in the rice cooker.
Crack the eggs on top and cook on Reheat mode for 7-9 minutes.
Top with seaweed flakes, a drizzle of sesame oil, and mayonnaise.
Sprinkle with toasted sesame seeds.
Tip. 7-8 minutes gives soft-boiled eggs, 9 minutes gives hard-boiled — they cook fast, so keep an eye on the clock.
