Sardine Fried Rice

Ingredients

• 1 piece Onion (medium, sliced)
• 3 pieces Tomatoes (large, diced)
• 1 piece Red chili (crushed, adjust to taste)
• 1 piece Red bell pepper (cut into strips)
• 1 piece Yellow bell pepper (cut into strips)
• 2 cloves Garlic (crushed)
• 10 g Fresh ginger (grated)
• 1 handful Fresh basil (chopped leaves)
• 1 cup Long grain white rice (washed and drained)
• 10 cups Water (adjust according to rice type, up to 11 cups if needed)
• 1 can Sardines in oil (about 120 g, drained)
• 1 piece Chicken broth cube (dissolved in hot water)
• to taste Salt
• to taste White pepper
• 2 tbsp Cooking oil (vegetable oil or peanut oil)

Instructions

1. Prepare the vegetables

   Slice the onion, dice the tomatoes, chop the chili into small pieces, cut the bell peppers into strips and mince the garlic, ginger and basil.

   Time: PT5M

2. Heat the oil

   Pour 2 tbsp oil into the wok and heat over medium heat for 1 minute.

   Time: PT1M

   Temperature: medium

3. Sauté the onions

   Add the sliced onions, stir and let brown for about 4 minutes until translucent then lightly golden.

   Time: PT4M

   Temperature: medium

4. Cook the tomatoes

   Add the tomato dice, stir and cook for 5 minutes until the tomato water evaporates.

   Time: PT5M

   Temperature: medium

5. Add the aromatics

   Add the garlic, ginger, basil and crushed chili. Stir for 2 minutes to release aromas.

   Time: PT2M

   Temperature: medium

6. Incorporate the sardines

   Pour the sardine oil into the wok, then add the crumbled sardines. Stir for 1 minute.

   Time: PT1M

   Temperature: medium

7. Add the bell peppers

   Add the red and yellow bell pepper strips, stir and cook for 3 minutes until slightly tender.

   Time: PT3M

   Temperature: medium

8. Add the rice

   Add the washed rice to the wok, mix well to coat each grain with oil and spices.

   Time: PT2M

   Temperature: medium

9. Cook the rice

   Add 10 cups hot water, the broth cube, salt and white pepper. Bring to a boil, cover and simmer for 20 minutes over low heat.

   Time: PT20M

   Temperature: low

10. Adjust cooking

    If the rice is not yet tender, add an extra cup of water (total 11 cups) and continue cooking for 5 more minutes, still covered.

    Time: PT5M

    Temperature: low

11. Rest and serve

    Turn off the heat, let rest for 2 minutes, then transfer the fried rice to a serving dish.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

55 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Red chili: green chili, Cayenne pepper
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Fresh basil: cilantro, parsley
• Instead of Long grain white rice: basmati rice, brown rice
• Instead of Sardines in oil: canned tuna, canned mackerel
• Instead of Chicken broth cube: vegetarian broth
• Instead of Cooking oil: olive oil

Equipment Needed

• Wok or large skillet
• Chef's knife
• Cutting board
• Wooden or silicone spatula
• Measuring cup
• Lid
• Tablespoon

Critical Steps — Do Not Skip

• Brown the onions without burning them
• Cook the rice with the correct water proportion
• Check the rice texture before serving

Chef Tips from the Video

• Add a splash of lime juice just before serving for extra freshness
• Garnish with extra cilantro or basil leaves
• Use sardines in olive oil for a richer flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 3 days

Freezer: Can be kept up to 1 month, well wrapped

Room temperature: Do not leave out more than 2 hours at room temperature

Make-Ahead Tips

• Pre‑cut all vegetables and store in the refrigerator in an airtight container
• Cook the rice ahead of time and reheat in the pan with a little water