Stir Fried Tuna And Vegetable Rice With Eggs

• 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

1. 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.
2. 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.
3. 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.
4. Peel and cut the eggs in half. Serve the rice topped with the eggs and sprinkled with parsley.

longgrain rice, olive oil, cabbage, red onions, saffron, eggs, water, curly parsley

Taken from recipes-plus.com/api/v2.0/recipes/26526 (may not work)