Ingredients

Serves 1

• 1 cup cooked ROYAL UMBRELLA rice
• 1 tin of MEGA Sardines in Tomato Sauce
• 1tbsp of gochujang 1tbsp of kimchi
• 1tsp ASTER sesame oil
• 1 sprig of spring onion (chopped)
• 1tsp sesame seeds
• 1 egg

Directions

Heat a pan with a neutral oil over medium heat. Add the gochujang and lightly toast for about 1 minute, until fragrant — be careful not to let it burn.

Add the MEGA Sardines in Tomato Sauce and heat through, stirring to combine with the gochujang, for around 3–5 minutes. Set aside. In a separate non-stick pan, heat a small amount of oil or butter over medium-low heat.

Crack in the egg and cook gently without moving it. Once the whites are set and the yolk is still soft and glossy (about 2–3 minutes), remove from the pan and season with salt and pepper. Set aside.

To assemble, add a serving of freshly cooked ROYAL UMBRELLA rice to a bowl. Top with the gochujang sardines, kimchi, and the runny egg. Finish with a drizzle of ASTER sesame oil, chopped spring onions, and a sprinkle of sesame seeds.

Enjoy — this bowl is packed with flavour, quick to make, and a great feel-good meal.