Sizzled Scallion Rice With Sardines

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. Step 5

   Stir in the vinegar, then garnish with the dark green scallion tops and more black pepper.