Sizzled Scallion Rice With Sardines
Published June 3, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1bunch scallions
- 3tablespoons extra-virgin olive oil
- 1small yellow onion, sliced
- 2garlic cloves, minced
- 2bird’s-eye chiles or other small hot chiles, sliced
- Salt and freshly ground black pepper
- 2(4-ounce) tins sardines packed in olive oil
- 4cups cooked rice, such as long-grain white rice, short-grain brown rice or black rice
- 1teaspoon fresh thyme leaves
- 2teaspoons white vinegar, plus more to taste
Nutritional analysis per serving (4 servings)
1309 calories; 72 grams fat; 10 grams saturated fat; 0 grams trans fat; 51 grams monounsaturated fat; 9 grams polyunsaturated fat; 152 grams carbohydrates; 8 grams dietary fiber; 3 grams sugars; 16 grams protein; 768 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim and discard the scallion roots. Thinly slice the scallions, separating the studier white and light green parts from the dark green tops.
- Step 2
In a large skillet, heat the olive oil over medium-high. Add the white and light green sliced scallions, onion, garlic and chiles, then season with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and crispy in parts. If things get a little too toasty before the 5-minute mark, lower the heat to medium.
- Step 3
Add the sardines to the skillet, plus 2 teaspoons of oil from the sardine tins. Mash the sardines with a wooden spoon into small pieces.
- Step 4
Add the rice and thyme and fry for about 2 minutes, stirring frequently, until the rice is coated with the sardine mixture and slightly plumped from the oil, adding more sardine oil as needed to prevent any sticking. Taste and season with salt and pepper. Remove from heat.
- Step 5
Stir in the vinegar, then garnish with the dark green scallion tops and more black pepper.
Private Notes
Comments
Don’t waste sardine oil! Begin with that instead of evoo. Add sardine oil as needed, supplement with evoo if necessary. Want more umami? Top with bonito flakes.
This recipe was perfect. However, I didn’t have chilies so I used half a habanero pepper (my tolerance level). I had a handful of cherry tomatoes to use, so I sliced each in half threw those in at the end about 5 minutes before I turned off the heat. Worked pretty well and everybody loved it.
I ate it. It was good!
Oh this recipe was a banger and quick too! Absolutely adding it to my weekly rotation. I would definitely up the amount of onions, scallions and garlic used. So much umami and just thinking about it is making my mouth salivate!
This was surprising delicious!
If you’re adventurous and like a little more savory/salty taste,replace sardines with cantonese salted fish. Or support your local Cantonese restaurant and get fried rice with salted fish.