Rice And Sardines Stir Fry Recipes

ISLAND-STYLE SARDINES AND RICE

Steps:

• Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
• Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.

STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
• Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
• Stir in cooked eggs. Serve immediately.

RICE AND SARDINES STIR FRY

Steps:

• PREHEAT SKILLET OR WOK AND A POT OF BOILING WATER FOR THE RICE.
• (JUST FOLLOW THE DIRECTIONS ON THE PACKAGE) WHEN FINISHED BOILING ADD RICE AND CHICKEN FLAVORING.
• WHILE SKILLET OR WOK IS WARMING UP SLICE ALL VEGEYS INTO 1/4 TO 1/2 INCH HALF MOONS (I FIND THAT MEASUREMENT TO BE THE PERFECT BITE FOR A STIR FRY).
• FOR THE BROCCOLI JUST CUT IT APART.
• PLACE AS MUCH OIL AS YOU NEED FOR THE STIR FRY INTO THE SKILLET OR WOK AND PUT ALL YOUR VEGEYS INTO IT AND BEGIN TO STIR FRY THEM.
• WHEN RICE IS DONE AND NICE AND FLUFFY ADD SARDINES (MAKE SURE YOU CHOP THEM UP NICE AND FINE BEFORE ADDING).
• STIR FRY ALL INGREDIENTS TOGETHER FOR A COUPLE OF SECONDS AND TRY IT WITH A LITTLE SOY SAUCE.
• NOTE: MAY NOT BE THE REAL THING, BUT ABSOLUTLY DELICIOUS NEVER THE LESS!
• FOR MORE FLAVOR IMPACT OF SARDINES, ADD LESS RICE OR ANOTHER CAN OF SARDINES.

NASI GORENG WITH SARDINES

Steps:

• Heat the grill to high and brush the sardines with a little oil. Grill for about 4 mins on each side until lightly blistered and cooked through, then set aside.
• Heat half the remaining oil in a wok and cook the eggs to a thin omelette. Tip onto a plate to cool. Heat the rest of the oil in the same wok. Add the chopped spring onions, the garlic, shrimp paste, turmeric, tomato purée and half the chilli. Sizzle everything together to form a paste, then add the rice and prawns. Season with soy sauce and stir-fry for 5 mins until everything is combined and hot.
• Roll up the omelette and finely shred. Flake the fish into large boneless chunks. Stir the omelette ribbons and fish into the rice, then scatter over the shredded spring onions, remaining chilli, coriander leaves and crispy shallot flakes (if using). Serve the rice with extra soy, if you like, and finely sliced cucumber on the side.

CANNED SARDINES STIR FRY

Steps:

• Chop the onion and crush the garlic.
• Cut the green pepper, remove the seed and dice.
• Remove the seed of the tomatoes and cut them into cubes.
• STIR FRYING.
• Drained the sardine and keep the tomato sauce.
• In a frying pan, heat up the 1 tbsp of cooking oil, stir fry the onion around 1 minute.
• Add in green pepper and tomato cubes, stir fry for a while, then add in chilli sauce and the.
• reserved tomato sauce.
• Add in salt and pepper, reduce the fire and let it simmer for 2 minutess.
• Add in the sardine and simmer for another 2 minutes.
• PRESENTATION.
• Put the rice on the plate, place the sardine on this side and the sauce on another side.

RICE STIR-FRY

Steps:

• In a large skillet or wok, saute the pork in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. In the same pan, heat remaining oil. Add the mushrooms, peas, water chestnuts, peppers, onion and garlic; stir-fry until vegetables are crisp-tender., Combine the soy sauce and sugar; stir into vegetable mixture. Cook for 1-2 minutes. Return pork to the pan. Stir in rice; cook for 3-5 minutes or until heated through, stirring occasionally.