Filipinos love to put assorted toppings on platters of rice like these Sardines on Rice Toppings with Tomatoes and Olives. The various toppings can be anything and everything. It ranges from beef, pork, chicken to fish, vegetables and lots of different sauces to moisten the heaps of steamed jasmine white rice.
Rice toppings are a food group in itself to Filipinos. We love to experiment and top rice with anything available to extend the entree or make meals more affordable. And usually, the “toppings” are so delicious, the rice meal is just so irresistible.
For our Good Friday this year, a no-meat Lent day, I made sure nobody got hungry or felt deprived of anything delicious.
Thanks to my good friend, Carmen Martin of the Martin Pure Foods brand, I received a boxful of assorted sardine products. Carmen, a former college chum, insisted this was purely a gift and not a pitch for any of her family’s products. And what a wonderful gift it was.
I used the Martin’s Spanish Sardines, which had sweet tomato sauces and flavorful spices. I added it to a mound of white rice, sliced scrambled eggs, tomatoes, green olives, sautéed onions.
These Spanish Sardines Rice Toppings were so scrumptious that I may just make it again, even if it’s no longer Lent . So easy, so affordable and a downright magnificent all-in-one meal.
Sardines on Rice Toppings with Tomatoes and Olives
- Medium-sized skillet : 10-inches in diameter
- 1 can (4 and 3/8 oz.) canned Spanish sardines About 3 pieces in a can; I use Martin's Spanish Sardines
- 1 Tablespoon vegetable oil
- 1 whole medium-sized onion chopped
- 2 cloves garlic minced
- 3 cups cooked rice at least 1 day old; must be refrigerated
- 1 whole medium-sized tomato chopped
- 2 whole eggs, scrambled sliced thin in 1-inch slivers
- 1/3 cup pitted green olives
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 cup chopped green or red bell peppers for garnish
- In a medium-sized skillet, over medium heat, add the vegetable oil. When oil is hot enough, saute the garlic, onions and tomatoes till it softens in about 3 minutes.
- In a separate small bowl, mash the sardines and mix with the Spanish tomato sauce from the can. Add this to the skillet with the rest of the sauteed ingredients.
- Add the cooked rice and mix well till the tomato sauce coat all the grains.Mix in the sliced scrambled eggs and olives. Season with salt and black pepper. Garnish with red or green peppers.Serve warm.
Notes on Nutrition: The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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