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 |
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
- 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
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Yes, BIG WOW, this was amazing!!! I also made it with the sumac chicken. Lordy, surprising flavors and good stuff! Googled to find a recipe for the baharat, wouldn’t have been the same without it! YUM!
Big WOW factor with the eggs. I made this for a dinner party with the roasted sumac chicken and zhug( incredible by the way) I made it in a Tajine for the presentation. Follow the recipe and you won’t be disappointed