Sizzled Scallion Rice With Sardines
Recipe by Ashley Lonsdale | Total time: 25 minutes This sardine rice recipe unites some likely kitchen inhabitants, such as onions, garlic and leftover rice, to make a quick, allium-perfumed weeknight dinner. Since fat is an excellent courier for flavor, giving the olive oil time with the aromatics and sardines ensures a satisfying amount of each ingredient's fragrance and flavor throughout the rice. Is it fried rice? Technically, yes, but the taste drifts toward the Caribbean. The dish stands alone, as any seafood fried rice can, but would also welcome a soft-boiled egg on top, if you’re up for getting another pot involved. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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