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! Total Time 45 minutes Servings 6 servings Ingredients Share 1 (3.75 oz) can Chicken of the Sea® Sardines, drained 3 Tablespoons oil, divided2 large eggs, beaten1/2 medium onion, diced1/2 bell pepper, diced2 cloves garlic, minced2 cups chopped baby bok choy or cabbage2 cups leftover (day old) white or brown rice 1 Tablespoon soy sauce1/2 teaspoon sesame seed oil1 Tablespoon chopped cilantro, plus extra for topping1 Tablespoon sliced green onion, plus extra for topping black pepper, to taste 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. 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!