Black Fried Rice with Sardines

I’ve just about introduced my whole gym to black rice. It may have been “forbidden” to commoners in Ancient China, but for me and my household, it’s a staple. I came across the idea of doing fried rice with a twist out of my curiosity to shake up meal prep.

I’ve just about introduced my whole gym to black rice. It may have been “forbidden” to commoners in Ancient China, but for me and my household, it’s a staple. I came across the idea of doing fried rice with a twist out of my curiosity to shake up meal prep.

For the uninformed, standard fried rice is typically cooked with jasmine or long grain rice, therefore adding the black rice is not only visually eye-catching but the texture and taste is so different. I took the sweetness of the rice and added sesame oil instead of traditional peanut or soy oil to enhance that flavor. I added a fishy friend to the mix—sardines. (Just trust me on this one.) Let’s get cooking!

Black Fried Rice with Sardines

Protein 59g, Fat 35g, Carbs 60-64g

Prep Time: 15 min

Cook: 15 min

Total: 30 min

Ingredients:

• ¾ cup sesame oil
• 2 cans of Brunswick sardines in oil (drained and chopped)
• 1 red onion, diced
• 2-inch piece fresh ginger, finely chopped
• ¼ cup grated or chopped carrots
• 3 large eggs
• 3 cloves garlic finely chopped
• Black pepper, to taste
• 2 cups cooked black rice
• 3 whole scallions, sliced (optional)
• ¼ cup medley of corn, green peas, and cubed carrots (optional)
• Salt

Directions:

1. Heat a skillet or wok, one large heavy-bottomed non-stick, over medium to high heat. When hot, add ¼ cup of sesame oil. Add the sardines until it begins to brown/darken. Add onions for 2 minutes then add ginger, black pepper, and garlic. Stir-fry for 2 minutes. Transfer contents to a bowl.
2. Return pan to medium-high heat and add ¼ cup of the oil. Add eggs (already beaten), season with pepper and salt (as needed). Stir eggs consistently and cook until moist then transfer eggs to the bowl (with previous contents) and break the egg up with a spoon.
3. Return the pan to medium-high heat, add remaining oil and rice. Season as necessary.
4. Let rice cook for about 4 to 5 minutes.
5. Stir rice, add contents and stir-fry for about 4 minutes or until the sardines are thoroughly cooked and rice is grainy.
6. Taste and adjust with more ginger to balance sweetness, if necessary.
7. Add grated or chopped carrots as an edible garnish.