Stir Fried Tuna And Vegetable Rice With Eggs - cooking recipe

Ingredients

200 g long-grain rice
3 tbsp olive oil
1 None cabbage (about 600g), cut into rough strips
2 None red onions, peeled and cut into strips
1/4 tsp saffron, soaked in 2 tbsp cold water
4 None eggs
160 g can tuna in spring water, drained
4 sprigs fresh curly parsley, chopped

Preparation

Cook the rice in boiling salted water according to the package directions. Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 5 mins; drain. Cool eggs under cold water.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry the cabbage and onions for 4 mins. Season with salt and black pepper. Remove from the pan.
Drain the rice. Heat remaining 2 tbsp oil in the wok on high heat. Stir-fry the rice for 5 mins. Stir in the saffron and season with salt. Add the cabbage, onions and tuna and stir-fry for 2 mins.
Peel and cut the eggs in half. Serve the rice topped with the eggs and sprinkled with parsley.