Egyptian Fried Rice
Take your taste buds on a flavorful journey with this vibrant Egyptian Fried Rice, a delightful twist on a classic comfort food. Infused with warm, earthy spices like cumin, coriander, smoked paprika, and turmeric, this quick and easy recipe transforms day-old rice into a fragrant, golden masterpiece. Fresh herbs like parsley and dill add a burst of freshness, while juicy cherry tomatoes bring a zingy, sweet contrast. Optional raisins and toasted almonds provide delightful texture and sweetness, elevating this dish to unforgettable heights. Ready in just 30 minutes, this versatile dish works perfectly as a standalone vegetarian meal or as a stunning side dish for Egyptian or Middle Eastern-inspired mains. Perfect for weeknight dinners or an impressive addition to your next gathering!
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Recipe Information
Ingredients
- 3 cups cooked long-grain rice (preferably day-old)
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoon turmeric powder
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, finely chopped
- 0.25 cup fresh dill, finely chopped
- 0.25 cup raisins (optional)
- 0.25 cup slivered almonds, toasted (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large skillet or wok over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, until it becomes translucent and fragrant.
Stir in the minced garlic and cook for another 1 minute, making sure it doesn't burn.
Add the ground cumin, coriander, smoked paprika, and turmeric. Stir well to toast the spices for 30 seconds, releasing their aroma.
Increase the heat slightly and add the halved cherry tomatoes. Cook for 2-3 minutes until they soften slightly.
Add the cooked rice to the skillet, breaking up any clumps with a wooden spoon. Mix thoroughly so the rice gets evenly coated with the spice mixture.
Season with salt and black pepper. Stir everything together and cook for another 4-5 minutes, ensuring the rice is heated through.
Fold in the fresh parsley and dill, along with raisins and toasted almonds if using. Stir to combine.
Drizzle the lemon juice over the rice and give it a final mix.
Remove from heat and serve warm as a standalone dish or alongside your favorite Egyptian or Middle Eastern main course.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2494 mg | 108% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 37.0 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 684 mg | 53% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2520 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
