Sizzled Scallion Rice With Sardines
Published June 2, 2025
Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 bunch scallions
3 tablespoons extra-virgin olive oil
1 small yellow onion, sliced
2 garlic cloves, minced
2 bird’s-eye chiles or other small hot chiles, sliced
Salt and freshly ground black pepper
2 (4-ounce) tins sardines packed in olive oil
4 cups cooked rice, such as long-grain white rice, short-grain brown rice or black rice
1 teaspoon fresh thyme leaves
2 teaspoons white vinegar, plus more to taste
Nutritional analysis per serving (4 servings)
152 grams carbs; 1309 calories; 51 grams monounsaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 72 grams fat; 8 grams fiber; 768 milligrams sodium; 16 grams protein; 3 grams sugar
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.
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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.
FINALLY, something yummy to do with all my now-expired pandemic sardines…for those who found theirs bland, it may have to do with your brand of sardines. I only have the more health food store-sold sardines: Wild Planet & another wild-caught/sustainable fishing/EVOO, prayed on by monks, etc., which inevitably means lower salt content & no added flavor enhancers. I too found the dish a bit bland before some adjustments, because my sardines were lacking the umami kick I’d expect. I added a drizzle of fish sauce, which solved that as well as eliminating the need for any additional salt. Thanks to another commenter reminding me, in addition to black, I used some white pepper, a spice IMO belongs in all fried rice variations! I also used all the olive oil/juice from my cans of sardines. I found the added liquid was needed to properly rehydrate my day-old basmati rice, as was some time on the stove with a lid once I turned it off to steam for a spell. I used 3-seeded hot peppers, 4 garlic cloves & finished with about 3tsp of rice vinegar. I think I’ll up the garlic and add another can of sardines next time. Served with a side of sautéed spinach & a fried egg. Perfect!
I ate it. It was good!
Hubby made this last night, and while good, it was definitely improved with the addition of lime juice, chili oil and chopped sundried tomatoes. Bit too bland otherwise.
Delicious and not really spicy - the peppers added lovely flavor and warmth. Will make again.
Made as written except I used chili flakes, because the pandemic taught me pantry cooking! I cut up cherry tomatoes and spread them across this deliciousness, replaced the lid (no heat.) I served it by digging straight down and heaping it into bowls. I left the eaters to stir or fluff. A crumbly white cheese and fresh herbs or leafy greens or lettuce might be the only thing that could make it better! Highly recommended.