Sardine & Egg Fried Rice

Have extra sardines tins sitting around ? Fret not, simply incorporate them into an egg fried rice and a whopping plate of sardine & egg fried rice is set to keep you bellies satisfied. This serving for one recipe uses only 1/2 a bowl of cooked rice but incorporates 3 whole eggs to cook it, so you can imagine how eggy and fragrant this fried rice will be. Quick, effortless and pretty brainless that makes a good home-cooked meal especially when you are tired and yet not desiring to consume take-outs.

On a side note, I’m working pretty hard here to update as much of the backlog recipes as I can. More often than not, my IG has always been a more instantaneous sharing of recipes as I can do that quickly from the mobile. But this blog has been with me since day one and it is also from here that I feel I am “truly at home” despite the influx of various social media channels over the years. Traditional as it may seem, I see this as my own cookbook which I only refer to if I need to search for a past recipe to be made and not through any other medium. I hope the tradition of reading blogs, akin to reading books will never be replaced by any other mainstream media though I know it can be difficult too considering the highly digital society we are in now.

Regardless let’s continue to salivate on more home-made food for now and leave what’s to think for the future for the future.

Sardine & Egg Fried Rice

Recipe by Eat What TonightCourse: MainCuisine: ChineseDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1/2 bowl of cooked white rice, left overnight

  • 3 eggs, beaten

  • 1 tin sardine, diced

  • 1 tbsp minced garlic

  • 1 1/2 tbsp cooking oil

  • 1/2 tsp salt

  • Few pinches of pepper

  • Some diced spring onions


Directions

  • Crack 2 eggs into rice and mix to coat rice with the eggs evenly. Add salt and pepper and mix well.
  • Heat up cooking oil and stir fry garlics with sardines.
  • Add in eggs coated rice and stir fry on high heat till cooked.
  • Push the rice to one side of the wok and crack in another egg.
  • Scramble the egg to mix well with rice. Off heat and add in diced spring onions. Stir fry briefly to incorporate the spring onions and serve.

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