Best Rice And Sardines Stir Fry Recipes

ISLAND-STYLE SARDINES AND RICE

Island-Style Sardines and Rice image

This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!

Provided by SJames456

Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 tablespoon coconut oil
1 roma (plum) tomato, diced
¼ cup sliced white onion
1 small garlic clove, minced
⅛ teaspoon minced scotch bonnet chile pepper
2 (3.75 ounce) cans sardines packed in soybean oil
salt and ground black pepper to taste
2 cups cooked white 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.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 23.8 g, Cholesterol 65.3 mg, Fat 9 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 234.3 mg, Sugar 0.8 g

RICE STIR-FRY

Rice Stir-Fry image

This colorful stir-fry comes together in no time with leftover long grain rice. Quick and easy, it's a family favorite that takes just minutes to prepare. -Gloria Warczak, Cedarburg, Wisconsin

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 ounces pork tenderloin, cut into 1/2-inch cubes
4-1/2 teaspoons canola oil, divided
1/2 cup sliced fresh mushrooms
1/2 cup fresh sugar snap peas
1/2 cup sliced water chestnuts
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
1 tablespoon chopped green onion
1/4 teaspoon minced garlic
1 tablespoon soy sauce
1/4 teaspoon sugar
1-1/2 cups leftover cooked long grain rice

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.

Nutrition Facts : Calories 181 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 166mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

RICE AND SARDINES STIR FRY

Rice and Sardines Stir Fry image

THIS COMES NOTHING CLOSE TO A REAL STIR FRY, BUT IT'LL SURE SATISFY YOUR CRAVING WITH A DEFINITE ALL AMERICAN TWISTS. FOR AN FLAVOR VARIATION TRY ADDING DIFFERENT MEATS LIKE AN SCRAMBLED EGG!!! NOTE: YOU CAN USE ANY COMBINATION OF YOUR FAVORITE VEGEYS. JUST MAKE SURE YOU CHOP THEM UP INTO FAVORABLE BITE SIZED PIECES!!

Provided by lynda clark

Categories Lunch/Snacks

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup rice
1 can sardines
1/2 zucchini
1/2 large onion
1/2 large carrot
broccoli (WHATEVER THE RATIO WOULD BE TO THE OTHER VEGEYS)
2 teaspoons chicken bouillon
oil

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.

Nutrition Facts : Calories 382.4, Fat 0.8, SaturatedFat 0.2, Sodium 50.3, Carbohydrate 84.5, Fiber 2.9, Sugar 3.3, Protein 7.6

CANNED SARDINES STIR FRY

Canned Sardines Stir Fry image

Make and share this Canned Sardines Stir Fry recipe from Food.com.

Provided by Kute_Honey

Categories Cantonese

Time 10m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 9

Ingredients

2 cups sardines in tomato sauce
1 tomatoes (cut in cubes)
1 tablespoon cooking oil
1 large onion, chopped
1 green pepper, sliced
4 garlic cloves, chopped
1 tablespoon chili sauce
1 teaspoon pepper
1/2 teaspoon salt

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.