Egg crunch bowl Recipe

Ingredients

• Spray oil
• 2 eggs
• 250 g pack ready to heat rice and quinoa mix
• 2 carrots, grated
• 6 radishes, grated or thinly sliced
• ½ avocado, thinly sliced
• 1 courgette, spiralized or julienned
• 100 g red cabbage, shredded
• 50 g cavolo nero or kale, thinly sliced
• ¼ red onion, thinly sliced
• 2 tbsp kimchi or sauerkraut, from a jar
• Fresh red chilli, to serve (optional)

• 1 tbsp sesame seeds
• 1 tbsp reduced-salt soy sauce
• 1 tsp brown rice syrup
• 1 tsp tahini
• 2 tbsp rice vinegar
• 1 tsp chilli oil

1. Put all the dressing ingredients in a bowl with 2 tbsp water and whisk together.
2. Spray a small frying pan with oil and set over a medium heat. Crack the eggs into the pan and fry for 3–4 min until cooked to your liking. Meanwhile, heat the rice and quinoa mix according to the pack instructions.
3. Divide the rice mix between the bowls, then add all the prepared vegetables and kimchi or sauerkraut between the bowls, arranging them separately around the sides. Top with the eggs, drizzle over the dressing and serve immediately.