Ingredients:

2 Tbsp   Cooking Oil

3 cloves  Garlic, chopped

1 pc   Onion, chopped

1 pc   Red Bell Pepper, finely chopped

½ cup   Mushroom, sliced

2 cans x 155g  SABA Sardines in Tomato Sauce

4 cups   Basmati Rice (or any long grain variety), cooked

             Salt, to taste

½ tsp   Ground Black Pepper

3 Tbsp   Green Onion, chopped

6-8 pcs  Eggs

Procedure:

1. In a pan on medium heat, heat cooking oil and sauté garlic, onion and bell pepper for a few minutes.
2. Open SABA Sardines in Tomato Sauce and pour the entire contents into the pan. Break down the sardines in smaller pieces. Let it simmer for about 2-3 minutes.
3. Add basmati rice. Cook, stirring occasionally for about 3-5 minutes. Season with salt and pepper, then add the green onions and remove from heat. 
4. Divide rice into 3 to 4 portions, then using a small bowl, shape or mold cooked rice. Transfer to a plate.
5. In a bowl, beat 2 eggs and add a pinch of salt. Heat a non-stick pan, drizzle some oil, wipe off the excess oil and pour the egg. Swirl to coat the sides. Let it cook. Remove from heat.
6. Arrange the flat, scrambled egg on top of the rice, then tuck the edges. Drizzle with ketchup. Repeat steps 4 and 5 for the remaining rice.
7. Serve.