Am back :)) with a great family recipe

Oh my!! Have not been updating my blog for the longest time - more than 3 months!! This 2nd pregnancy of mine is a lot more difficult than I thought it would be. Have been suffering from morning sickness right up to the 17th week, and even now, still have problem digesting certain foods.

Being pregnant and having to take care of the family without help is honestly quite a challenge, not only for me, but for hubby as well, since he would have to be the one sharing the load of household chores.

Luckily, when I was at last able to cook, I'm glad to have found this healthy recipe for the entire family, even for my 2 year-old daughter. Total preparation and cooking time is only a short 30 mins :) Here's the recipe:

Tuna and Egg Rice Bowl

Ingredients needed:
Cooked short-grained rice/sushi rice
1 can of tuna
onion (chopped)
1 tbsp of soya sauce/teriyaki sauce (I prefer teriyaki sauce)
1 tsp of granulated sugar
1 egg
zuchini or cucumber

What to do:

1. Cook rice in rice-cooker.
2. Drain tuna and place it in a bowl. Use a fork to break it into pieces if required. Squeeze a bit of lemon juice over the tuna, if you do not like the fishy smell of tuna.
3. Pour 1/2 cup (100ml) of water into a saucepan and bring it into a boil. Add 1 tbsp of soy sauce/teriyaki sauce.
4. Add chopped onions and zuchini/cucumber to stock and simmer for 5 minutes until onion and vegetable are soft.
5. Add tuna and sugar to stock. Simmer for another 2-5 minutes.
6. Spoon the stock from the saucepan over the cooked rice, leaving the tuna, onions and zuchini/cucmber in the pan.
7. Crack the egg into a small bowl. Beat the egg with a fork until the yolk and white are mixed.
8. Pour beaten egg over the tuna, onions and zuchini/cucumber. Put the lid on the pan and cook for 3 minutes until the egg is slightly harden.
9. Spoon the tuna and egg mixture onto rice.

My daughter and hubby both love this recipe :))