Recipe courtesy of Molly Yeh
Middle Eastern Veggie Fried Rice
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 872
- Total Fat
- 52 g
- Saturated Fat
- 8 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 124 mg
- Sodium
- 705 mg
This is a fun variation on fried rice, something Molly loves making at home because it’s so easy to throw together what you have on hand. This version goes in another flavor direction with Middle Eastern spices, sweet eggplant and perfectly poached eggs right in the rice so they stay runny. It’s a nice complement to her Roasted Sumac Chicken with Zhug.
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 872
- Total Fat
- 52 g
- Saturated Fat
- 8 g
- Carbohydrates
- 90 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 13 g
- Cholesterol
- 124 mg
- Sodium
- 705 mg
Ingredients
To Serve:
Directions
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion and bell pepper and season with a couple pinches of salt. Cook, stirring occasionally, until the vegetables are softened and just starting to brown, about 5 minutes. Add the eggplant, cherry tomatoes and another pinch of salt. Cook until the tomatoes begin to blister and the eggplant is lightly browned, about 5 minutes. Add more oil, as needed, if the pan becomes dry. Add the oregano, baharat spice, crushed red pepper flakes, garlic and lemon zest. Stir to combine and cook until the garlic is fragrant and the spices are toasted, 1 to 2 minutes. Add the rice, stir to combine and cook for 2 minutes to marry the flavors.
- Reduce the heat to medium-low. With the back of a large spoon, create 4 wells in the rice. Crack an egg into each space and season with salt. Cover the skillet and cook until the eggs are done to your liking, 6 to 8 minutes for set whites with runny yolks.
- Uncover the pan. Squeeze the lemon juice all over and drizzle with olive oil. Sprinkle with the red onion, toasted pine nuts, cilantro and parsley and top with a couple dollops of Greek yogurt. Serve with lemon wedges on the side. Serve immediately.
