Crispy Sardine Rice With Garlic Chili Crunch

Day-old rice, a screaming hot pan, and the patience to leave it alone long enough to crisp.

The sardines go in last and barely warm through, so they stay in pieces.

Fast & Filthy · Serves 2

Ingredients

• 1 tin Nice Cans sardines
• 2 cups cooked, cooled rice (day-old preferred)
• 2 tbsp neutral oil
• 2 tbsp garlic chili crunch
• 1 scallion, sliced
• 1 tsp sesame oil
• Fried egg, optional

Method

1. Heat the neutral oil in a wide skillet over high heat until shimmering.
2. Add the rice in an even layer; press down and let it sit undisturbed 2-3 minutes to crisp.
3. Toss and repeat until the rice has crispy golden bits throughout.
4. Stir in the garlic chili crunch and sesame oil.
5. Fold in the sardines gently to warm through.
6. Top with scallion and a fried egg if desired.

One tip

Fresh rice has too much moisture and will steam. If you only have fresh, spread it on a tray and chill it uncovered for twenty minutes.

Pick a tin or find us in a shop near you.