Middle Eastern Veggie Fried Rice
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 872
- Total Fat
- 52
- Saturated Fat
- 8
- Carbohydrates
- 90
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 13
- Cholesterol
- 124
- Sodium
- 705
- Total: 40 min
- Active: 35 min
Ingredients
2 tablespoons (25 grams) extra-virgin olive oil, plus more if needed
1 small yellow onion, cut lengthwise into thick slices
1 yellow bell pepper, cut into 1/2-inch dice
Kosher salt
3 cups 1/2-inch-diced eggplant
1 cup halved grape or cherry tomatoes
1 tablespoon chopped fresh oregano
1 1/2 teaspoons baharat spice blend
1/4 teaspoon crushed red pepper flakes
1 large clove garlic, finely chopped
1/2 large lemon, zested (or 1 small lemon, zested)
4 cups (600 grams) cooked and cooled basmati rice
4 large eggs
To Serve:
1/2 lemon, juiced, plus lemon wedges
Extra-virgin olive oil
1/4 red onion, thinly sliced
2 tablespoons (17 grams) toasted pine nuts
Small handful fresh cilantro leaves and tender stems
Small handful fresh parsley leaves
Greek yogurt
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.