Sardine Fried Rice with Bok Choy
This savory, veggie-packed fried rice puts leftovers and pantry staples to work. Try it with any leafy green you have in the fridge!
Ingredients
- 1 (3.75 oz) can Chicken of the Sea® Sardines, drained
- 3 Tablespoons oil, divided
- 2 large eggs, beaten
- 1/2 medium onion, diced
- 1/2 bell pepper, diced
- 2 cloves garlic, minced
- 2 cups chopped baby bok choy or cabbage
- 2 cups leftover (day old) white or brown rice
- 1 Tablespoon soy sauce
- 1/2 teaspoon sesame seed oil
- 1 Tablespoon chopped cilantro, plus extra for topping
- 1 Tablespoon sliced green onion, plus extra for topping
- black pepper, to taste
Nutrition Facts
calories
191
total fat
10.3g
saturated fat
1.9g
trans fat
0g
cholesterol
72mg
sodium
216mg
total carbohydrates
18g
fiber
2g
total sugars
2g
protein
7g
vitamin d
5%
calcium
10%
iron
8%
potassium
7%
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the eggs and scramble until set, about 1-2 minutes. Remove the eggs from the pan and set aside.
- In the same pan, add the remaining 2 Tablespoons of oil. Add onions, bell pepper, and garlic and cook until softened, about 3 minutes.
- Add bok choy or cabbage and cook for about 1-2 minutes or until slightly softened. Stir in the rice. Cook until everything is heated through.
- Mix in the soy sauce, sesame seed oil, cilantro, and green onion. Fold in the cooked egg and sardines. Continue cooking until heated through.
- Season with black pepper and serve with additional cilantro and green onion, if desired.
Nutrition Facts
calories
191
total fat
10.3g
saturated fat
1.9g
trans fat
0g
cholesterol
72mg
sodium
216mg
total carbohydrates
18g
fiber
2g
total sugars
2g
protein
7g
vitamin d
5%
calcium
10%
iron
8%
potassium
7%
Sardine Fried Rice with Bok Choy
This savory, veggie-packed fried rice puts leftovers and pantry staples to work. Try it with any leafy green you have in the fridge!