Rice And Sardines Stir Fry Food

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.

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-FRY WITH BROCCOLI & BROWN RICE

Steps:

• In a medium pan, pour boiling water over the broccoli then boil for 4 mins.
• Heat the olive oil in a non-stick wok and stir-fry the ginger, garlic and onion for 2 mins, add the mild chilli powder and stir briefly. Add the vegetarian, chicken-style pieces and stir-fry for 2 mins more. Drain the broccoli and reserve the water. Tip the broccoli into the wok with the soy, honey, red pepper and 4 tbsp broccoli water then cook until heated through. Meanwhile, heat the rice following the pack instructions and serve with the stir-fry.

SPINACH, SARDINE AND RICE GRATIN

Steps:

• Preheat the oven to 425 degrees. Oil a 1 1/2 to 2-quart gratin or baking dish. Remove the sardines from the oil and separate them into fillets. Set the oil aside.
• Wilt the spinach either by steaming or blanching. To blanch bring a large pot of water to a boil, salt generously and add the spinach. Blanch for no more than 20 seconds (do this in batches). Transfer to a bowl of cold water, drain and squeeze out excess water. If you prefer, you can wilt the spinach by steaming for about 1 minute over an inch of boiling water. Chop medium-fine.
• Heat the olive oil (not the oil from the sardines) in the skillet over medium heat and add the onion and a pinch of salt. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt, stir in the garlic and thyme and cook, stirring, until fragrant, 30 seconds to a minute, then add the chopped wilted spinach, flour, and salt and pepper to taste. Stir together for 1 minute, until everything is blended. Add the milk and cooked rice and stir together for about 1 minute, until you no longer see liquid in the pan. Remove from the heat. Taste and adjust salt and pepper.
• Spread half the rice and spinach in the bottom of the baking dish. Top with the sardine fillets in one layer. Drizzle a tablespoon of the oil from the cans over the sardines, then top with the remaining rice and spinach in an even layer. Sprinkle on the breadcrumbs and drizzle on another tablespoon of the oil from the sardine cans. Place in the oven and bake 15 minutes, until sizzling. Serve hot or warm.

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.