Lemon-Parsley Sardine Fried Rice with Chili Oil

Why You’ll Love This Recipe

• Fast, flavorful, and weeknight-friendly—ready in 20 minutes.
• Protein-packed from sardines, with bright lemon and fresh parsley to keep it light.
• Built for day-old rice—no clumping, just fluffy, well-seasoned grains.
• Pantry-forward: sardines, peas, and soy sauce do the heavy lifting.

Grocery List

• Produce: Garlic, scallions, lemon, fresh parsley
• Dairy: None
• Pantry: Day-old cooked jasmine rice, canned sardines in olive oil, frozen peas, soy sauce, rice vinegar, toasted sesame oil, chili oil, white pepper, kosher salt, neutral oil

Full Ingredients

Stir-Fry Base

• 3 cups (about 450 g) day-old cooked jasmine rice, cold and separated
• 2 cans sardines in olive oil (3.75 oz/106 g each), drained and patted dry
• 1 tbsp (15 ml) neutral oil (canola, avocado, or peanut)
• 3 garlic cloves (12 g), minced
• 2 scallions, whites and greens separated, thinly sliced
• 1 cup (135 g) frozen peas, not thawed

Seasoning & Aromatics

• 1.5 tbsp (22 ml) soy sauce
• 1 tsp (5 ml) rice vinegar
• 1 tsp (5 ml) toasted sesame oil
• 1/4 tsp white pepper
• Kosher salt, to taste (you may not need much)

Finish & Garnish

• 1 tsp finely grated lemon zest (from 1 lemon)
• 1 tbsp (15 ml) fresh lemon juice
• 2 tbsp (8 g) chopped fresh parsley
• 2 tsp (10 ml) chili oil, plus more to taste
• Lemon wedges, for serving (optional)

Optional Add-Ins

• 1 fried egg per serving (cook separately and top the bowls)
• 1 tsp butter to finish for extra richness (stir in off heat)

Step-by-Step Instructions

Step 1: Prep your rice and aromatics

Break up the cold, day-old rice with your hands or a fork so the grains are separated. Mince the garlic and slice the scallions, keeping whites and greens separate. Zest the lemon (1 tsp) and juice 1 tbsp. Roughly chop the parsley. Keep everything within arm’s reach; stir-frying moves fast.

Step 2: Heat the pan properly

Set a 12-inch skillet or wok over medium-high heat until very hot—about 2 minutes. Aim for a surface temperature around 375°F/190°C if using an infrared thermometer, or heat until a drop of water skitters across the surface. Add the neutral oil and swirl to coat.

Step 3: Bloom garlic and aromatics

Add the garlic and scallion whites. Stir-fry for 30–45 seconds until fragrant and just turning golden at the edges. Keep them moving to prevent scorching.

Step 4: Crisp the sardines

Add the drained sardines and break them into large flakes with a spatula. Sear for 60 seconds to lightly crisp and warm through. Avoid pulverizing; visible flakes give great texture and flavor pops.

Step 5: Fry the rice and season

Add the rice and spread it into an even layer. Let it sear undisturbed for 90 seconds to develop toasty bits, then toss to separate the grains. Add the frozen peas and stir-fry 1 minute. Pour the soy sauce and rice vinegar around the edges of the pan (not directly on the rice) so they steam and distribute evenly. Stir-fry another 1–2 minutes until the peas are bright and the rice is glossy and hot.

Step 6: Finish bright and fresh

Turn off the heat. Drizzle in the toasted sesame oil. Add the lemon zest, lemon juice, parsley, and scallion greens; toss to combine. Season with white pepper and a pinch of salt if needed (taste first—soy and sardines are salty). Serve immediately in warm bowls and finish with a generous drizzle of chili oil and an extra squeeze of lemon if you like.

Pro Tips

• Rice should be cold and a day old. If using fresh rice, spread on a sheet pan and chill uncovered for 30–60 minutes to dry it out.
• Get the pan hot before rice hits the surface. High heat gives you seared, separate grains instead of mush.
• Pour soy sauce around the pan’s edges so it hits hot metal and vaporizes slightly—better distribution, no soggy spots.
• Drain sardines well and pat dry. Drier fish browns faster and won’t splatter.
• Add lemon zest and parsley at the end to keep flavors bright and fresh.

Variations

• Herby-dill and caper twist: Swap parsley for 2 tbsp chopped dill and add 1 tbsp capers; finish with extra lemon.
• Kimchi heat: Stir in 1/2 cup chopped kimchi with the peas and finish with kimchi brine instead of vinegar.
• Brown rice or cauliflower rice: Use 3 cups cooked brown rice or 3 cups riced cauliflower; cook cauliflower 2–3 minutes less.

Storage & Make-Ahead

Cool leftovers quickly by spreading the rice on a sheet pan for 5–10 minutes, then transfer to an airtight container. Refrigerate up to 2 days for best quality. Reheat in a hot skillet with a splash of water or oil until steaming and at least 165°F/74°C. Freeze up to 1 month; thaw overnight in the fridge before reheating. Make-ahead: Cook rice 1–2 days in advance and chill; chop aromatics and zest lemon up to 1 day ahead.

Nutrition (per serving)

Approximate values: 670 calories; 31 g protein; 78 g carbohydrates; 23 g fat; 5 g fiber; 1250 mg sodium. Values will vary by brand and how much chili oil and salt you use.