Best Egyptian Fried Rice Recipes

EGYPTIAN RICE

Steps:

• Soak the rice in water with a pinch of salt for about 20-30 minutes, then rinse thoroughly until water runs clear. Set rinsed rice aside.
• Heat the oil in a large saucepan over medium high heat. Once hot, add the vermicelli and toast for 2-3 minutes until golden brown. Watch carefully as vermicelli can burn easily.
• Once vermicelli has toasted, add the rinsed rice, stir to combine the rice and vermicelli together and toast until the rice turns opaque, a couple minutes, stirring throughout.
• Add the water to the top of the rice. It should just cover the rice by about 1/2 inch or so, if you need to you can add another splash of water. Add the salt, and stir again.
• Bring the rice water mixture to a boil, then reduce heat to low and simmer covered for 15-20 minutes or until all the water is absorbed.
• Once rice has cooked through and water is absorbed, remove from the heat but leave covered for another 10 minutes. After 10 minutes, remove the lid, and fluff the rice with a fork and serve.

EGYPTIAN KOSHARI RECIPE (THE BEST I'VE HAD)

Steps:

• Soak the dried lentils and dried chickpeas in water for 3 hours prior to making koshari.
• See note 3 if using canned chickpeas. Boil 1 cup of dried chickpeas until semi-cooked (about 45 minutes to an hour). Drain water.
• Add fresh water and 1/2 tbsp of cumin. Boil chickpeas a second time for another 30 minutes.
• Once chickpeas are cooked, squeeze 1/2 of a lime over chickpeas.
• Chop 2 medium onions into circles. Mix with flour and set aside for 30 minutes prior to frying.
• Fry in oil, preferrably sunflower oil. Using a frying spatula, remove the onions from the oil. Set onto a paper towel and set aside.
• Keep the sunflower oil to use some of it in other parts of the recipe.
• Blend 3 tomatoes, 1 bell pepper, 1/2 medium onion, and 3 garlic cloves in the food processor.
• If you would like a spicy sauce, add 1 spicy pepper.
• Add 1/2 tsp of ground cumin, 1/2 tsp of ground coriander, 1 tbsp of oil (from the fried onions), salt, and pepper. Add juice from 1 lime.
• Blend and set aside.
• Blend 1.5 medium onions in a food processor.
• In a high-rimmed stovetop pot, add 2 tbsp of oil (from the fried onions). Cook the onions on medium heat for about 15 minutes.
• Add the brown lentils (these will be about 2.25 cups after being soaked) and 3 cups of water. Bring to a boil. Boil for 5 minutes.
• Turn down heat to medium-low. Add 2 cups of dry rice and 1 more cup of water.
• Add salt and pepper. Mix the koshari rice and cover.
• Continue to cook on medium-low heat covered until the rice has finished cooking (about 12 minutes).
• Turn off the stove and allow the rice to rest covered for 5 minutes.
• Boil water and add about 1 tbsp of salt.
• Break the spaghetti pasta in half, then break the half again making quarter-size sections of spaghetti. Break about 15 spaghetti noodles at the same time.
• Add the spaghetti pasta and elbow pasta to the boiling water.
• Cook the pasta until desired firmness.
• Drain the pasta and set it aside.
• Blend 5 medium tomatoes in a blender. Strain tomatoes into a bowl.
• Fry 2 tbsp of oil (or ghee) with 1 tsp chili flakes (or chili powder) for 30 seconds then add 5 minced garlic cloves.
• Add 2 tbsp of tomato paste and 2 tbsp of vinegar for about 30 seconds before adding the blended tomatoes.
• Add 1 tsp of cumin, 1 tsp of coriander, 1 tsp of salt, 1/2 tsp sugar, and 1 tsp of ground pepper.
• Boil for about 10 minutes.

EGYPTIAN FRIED RICE

Steps:

• Rinse the rice under running water thoroughly and set aside in a colander to drain.
• Heat the oil in a heavy saucepan. When the oil is hot, add the rice and fry it until each grain is coated with oil.
• Add the water and salt to taste and stir.
• Cook, uncovered, over moderate heat until the water is absorbed.
• Cover, reduce heat to low, and cook for 30 minutes more.
• Spoon the top layer of rice into a bowl.
• Remove the browned layer with a spatula, break into pieces and serve alongside the rice.

THE PERFECT EGYPTIAN RICE WITH VERMICELLI

Steps:

• Heat oil in a saucepan over medium heat. Add vermicelli; cook, stirring constantly, until golden brown, 3 to 5 minutes. Remove from heat. Pour in rice and salt; stir until coated with oil.
• Reduce heat to low. Cook the rice mixture, stirring constantly, until rice turns pasty white, 3 to 5 minutes.
• Bring water to a boil in a saucepan.
• Stir water into the rice mixture. Cover; cook until most of the water is absorbed, 10 to 15 minutes. Turn off heat; let sit until remaining water is absorbed, about 5 minutes. Fluff rice with a fork.

RUZZ BI I MUKASSARAT - EGYPTIAN RICE WITH NUTS

Steps:

• Finely chop onion.
• In the pot where you are going to boil the rice, melt 1 tablespoon butter and fry onions until light brown.
• Add rice, fry, stirring, until slightly glassy.
• Add stock, salt to taste (if necessary).
• Bring to a boil, cover pot and let simmer at low temperature for 20 minutes.
• Turn off heat and let the rice stand for 10 more minutes, still covered.
• Meanwhile melt the other tablespoon butter in a skillet, add raisins and fry, stirring, until soft (about 2 minutes).
• Add nuts and sugar to the raisins, mix well and pour into a bowl that is big enough for the rice.
• Fill cooked rice on top of nut-raisin mix, press down and then turn over onto plate.