- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- 24th January 2017
- 4 handful
- Brown rice
- 1 whole
- Vegetable stock cube
- 1 Splash
- Oil
- 1/2 large
- Courgette - grated
- 1/2 medium
- Yellow pepper - deseeded and cut into squares
- 1/2 medium
- Red onion - peeled and finely sliced
- 70 grams
- Red cabbage - finely chopped
- 100 grams
- Halloumi - Cut into 1cm cubes
- 185 g tin
- Tuna
- 1 large
- Tomato - finely chopped
- 2 inch piece
- Cucumber - finely chopped
- 1 whole
- Lemon - Juice
- 1 handful
- Fresh coriander - roughly chopped
- 1 Twist
- Salt and pepper
- 1 tsp
- Smoked paprika
- 1 large
- Egg - Beaten
- 2 tsp
- Chilli sauce
- Cook your rice according to the pack instructions with 1 vegetable stock cube
- Heat a splash of oil in a large frying pan or wok and fry the onion and pepper for 2 minutes. Add the remaining ingredient, including the rice but minus the egg and give a good stir to combine.
- Make a well in the middle and crack the egg into it. Once the white starts to cook fold the rice into it and continue to stir while the eggs cooks – this should only take a couple of minutes.
- Plate up and enjoy or allow to cool and box-up for the healthy lunch the next day.
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