Description
A comforting and nutritious dish that combines crispy scallions, hearty sardines, and fluffy rice, perfect for a quick meal.
Ingredients
Scale
- 1 bunch scallions
- 3 tablespoons extra-virgin olive oil
- 1 small yellow onion, sliced
- 2 garlic cloves, minced
- 2 bird’s-eye chiles, sliced
- Salt and freshly ground black pepper
- 2 (4-ounce) tins sardines packed in olive oil
- 4 cups cooked rice (long-grain white, short-grain brown, or black rice)
- 1 teaspoon fresh thyme leaves
- 2 teaspoons white vinegar, plus more to taste
Instructions
- Trim and discard the scallion roots. Thinly slice the scallions, separating the white and light green parts from the dark green tops.
- In a large skillet, heat the olive oil over medium-high. Add the scallion whites, onion, garlic, and chiles, seasoning with salt and pepper. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and crispy.
- Add the sardines and 2 teaspoons of their oil to the skillet. Mash the sardines into small pieces with a wooden spoon.
- Add the rice and thyme, frying for about 2 minutes, stirring frequently until the rice is coated and slightly plumped. Season with salt and pepper to taste.
- Remove from heat and stir in the vinegar. Garnish with dark green scallion tops and more black pepper.
Notes
Use day-old rice for the best texture. Store leftovers in an airtight container in the fridge for up to three days or freeze for about a month.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg