Egyptian Koshari Fried Rice

Name: Egyptian Koshari Fried Rice
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1½ cups (300 g) long-grain basmati rice, rinsed until the water runs mostly clear, then drained well; 1¾ cups (415 ml) water, for cooking the rice; ¾ tsp (4 g) fine sea salt, for the rice; ¾ cup (150 g) dried brown or green lentils, picked over and rinsed; 3 cups (710 ml) water, for simmering the lentils; ½ tsp (3 g) fine sea salt, for the lentils; 2 oz (55 g) dried vermicelli or angel hair pasta, broken into ½-inch (1.25 cm) pieces; 1½ cups (250 g) canned chickpeas, drained, rinsed and patted dry (from one 15-oz / 425 g can); 2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into very thin half-moons, about ⅛ inch (3 mm) thick; 2 tbsp (16 g) all-purpose flour; ¾ cup (180 ml) neutral vegetable oil, for frying; 4 tablespoons of it will be reused for the sauce and rice; 4 cloves (12 g) garlic cloves, finely minced (divided: 2 for the sauce, 2 for the rice); 1 cup (240 ml) plain tomato sauce or passata; ¼ cup (60 ml) water; 1 tbsp (15 ml) white vinegar; 2 tsp (4 g) ground cumin, divided: 1 tsp for the sauce, 1 tsp for the rice; ½ tsp (1 g) ground coriander; ¼ tsp (½ g) cayenne pepper or red pepper flakes (optional); fine sea salt, to taste, for the onions, sauce and finished rice; black pepper, freshly ground, to taste; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for serving (optional)

From the MyKitchenBank Kitchen

All the flavors of Egypt's beloved street food, koshari, stir-fried into one skillet: cold basmati rice, tender lentils, golden vermicelli and chickpeas tossed in a garlicky cumin-tomato sauce and piled high with shatteringly crisp onions.

Prep: 25 min
Cook: 55 min
Wait: 40 min
Total: 2 hr
Makes: About 8 cups (4 generous main-course servings)

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Ingredients

4 servings

For the rice and lentils
1½ cups (300 g) long-grain basmati rice, rinsed until the water runs mostly clear, then drained well
1¾ cups (415 ml) water, for cooking the rice
¾ tsp (4 g) fine sea salt, for the rice
¾ cup (150 g) dried brown or green lentils, picked over and rinsed
3 cups (710 ml) water, for simmering the lentils
½ tsp (3 g) fine sea salt, for the lentils
2 oz (55 g) dried vermicelli or angel hair pasta, broken into ½-inch (1.25 cm) pieces
1½ cups (250 g) canned chickpeas, drained, rinsed and patted dry (from one 15-oz / 425 g can)
For the crispy onions
2 large (about 14 oz) (400 g) large yellow onions, halved and sliced into very thin half-moons, about ⅛ inch (3 mm) thick
2 tbsp (16 g) all-purpose flour
¾ cup (180 ml) neutral vegetable oil, for frying; 4 tablespoons of it will be reused for the sauce and rice
For the tomato sauce and stir-fry
4 cloves (12 g) garlic cloves, finely minced (divided: 2 for the sauce, 2 for the rice)
1 cup (240 ml) plain tomato sauce or passata
¼ cup (60 ml) water
1 tbsp (15 ml) white vinegar
2 tsp (4 g) ground cumin, divided: 1 tsp for the sauce, 1 tsp for the rice
½ tsp (1 g) ground coriander
¼ tsp (0.5 g) cayenne pepper or red pepper flakes (optional)
fine sea salt, to taste, for the onions, sauce and finished rice
black pepper, freshly ground, to taste
2 tbsp (8 g) fresh flat-leaf parsley, finely chopped, for serving (optional)

Equipment (9)

Medium saucepan with lid (3-quart / 2.8 L)
Second medium saucepan (2-quart / 1.9 L) for the lentils
Large rimmed baking sheet for cooling the rice
12-inch (30 cm) deep skillet or large wok
10-inch (25 cm) skillet for frying onions
Small saucepan or skillet for the tomato sauce
Slotted spoon or spider
Fine-mesh sieve
Paper towels

Steps

Before you start

Cold, dry rice is the secret to fried rice. Cook the rice first so it has at least 30 minutes to cool (or cook it the day before and refrigerate it).
The stages overlap: while the rice cools and the lentils simmer, you can slice and fry the onions. Read all the steps once before you begin.
Rinse the rice in a fine sieve under cold water until the water runs mostly clear, then drain well.
Have a paper towel-lined plate or tray ready before you fry the onions, and keep a lid nearby in case of oil splatter.

1
Cook the rice
- Combine the rinsed basmati, 1¾ cups (415 ml) water and ¾ tsp salt in a 3-quart (2.8 L) saucepan.
- Bring to a boil over high heat, stir once, cover tightly and reduce to low.
- Cook undisturbed for 15 minutes, then remove from the heat and leave covered for 10 minutes.
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Ready when: All the water is absorbed and the grains are tender and separate when fluffed with a fork.
Tip: Don't lift the lid during cooking; escaping steam leads to unevenly cooked rice.
2
Cool the rice
- Fluff the rice with a fork and spread it in a thin layer on a large rimmed baking sheet.
- Leave it at room temperature while you make the lentils and onions, at least 30 minutes, until completely cool and dry on the surface.
- Refrigerate if your kitchen is hot.
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Ready when: Rice feels cool and slightly dry to the touch, with no steam rising.
Tip: Warm, wet rice clumps and turns gummy in the pan, so don't skip the cooling.
3
Simmer the lentils
- Put the lentils and 3 cups (710 ml) water in a 2-quart (1.9 L) saucepan.
- Bring to a boil over high heat, then reduce to medium-low and simmer gently, partially covered, for 20 to 22 minutes.
- Stir in ½ tsp salt for the final 5 minutes.
- Drain well in a fine sieve and shake off excess water.
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Ready when: Lentils are tender to the bite but still hold their shape and are not mushy.
Tip: Salting at the end keeps the lentil skins from toughening.
4
Fry the crispy onions
- Toss the sliced onions with the flour and ½ tsp salt in a bowl, separating the slices so each is lightly coated.
- Heat ¾ cup (180 ml) oil in a 10-inch (25 cm) skillet over medium-high heat until a slice sizzles steadily on contact.
- Fry in 3 batches, stirring often, 4 to 5 minutes per batch.
- Lift each batch with a slotted spoon onto a paper towel-lined plate and spread out; they crisp further as they cool, about 5 minutes.
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Ready when: Onions are deep golden brown (not dark brown) and brittle when cooled.
Tip: Pull them out when a shade lighter than you want; they keep darkening from residual heat and burnt onions taste bitter.
5
Toast the vermicelli
- Carefully pour off the frying oil through a sieve into a heatproof bowl, then return 2 tablespoons to a 12-inch (30 cm) deep skillet or wok and keep another 2 tablespoons aside.
- Heat over medium heat, add the broken vermicelli and stir constantly for 2 to 3 minutes.
- Scoop out onto a plate.
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Ready when: Vermicelli is a uniform deep golden brown and smells nutty.
Tip: It goes from golden to burnt in seconds, so keep stirring and remove it right away.
6
Simmer the tomato sauce
- In a small saucepan, heat the 2 reserved tablespoons of onion oil over medium heat.
- Add 2 of the minced garlic cloves, 1 tsp cumin, the coriander and the cayenne, if using, and stir for 30 seconds until fragrant.
- Add the tomato sauce, ¼ cup (60 ml) water and the vinegar.
- Simmer, stirring occasionally, for 8 minutes.
- Season with salt and pepper.
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Ready when: Sauce is slightly thickened and clings to a spoon, with a bright tangy smell.
Tip: Taste and add a splash more vinegar if you like the sauce sharper, as in street-style koshari.
7
Stir-fry the rice
- Heat the same skillet used for the vermicelli over high heat (add a splash of oil if dry).
- Add the remaining 2 minced garlic cloves and 1 tsp cumin and stir for 15 seconds.
- Add the cold rice, breaking up clumps with a spatula, and stir-fry for 4 to 5 minutes.
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Ready when: Rice is hot throughout, grains are separate and some start to look lightly toasted.
Tip: Spread the rice out and let it sit for 20 to 30 seconds between stirs to get a light sear instead of steaming.
8
Combine everything
- Add the drained lentils, chickpeas, toasted vermicelli and half of the tomato sauce (about ½ cup / 120 ml) to the rice.
- Reduce the heat to medium-high and toss for 3 to 4 minutes.
- Season with salt and pepper.
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Ready when: Rice is evenly tinted red-orange and everything is heated through, with the chickpeas slightly blistered.
Tip: Fold gently near the end so the lentils don't break up into a paste.
9
Serve with crispy onions
- Pile the fried rice into a large serving dish or four bowls.
- Spoon the remaining warm tomato sauce on top, then scatter generously with the crispy onions and the parsley, if using.
- Serve immediately.
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Ready when: Onions are piled on top and still crunchy.
Tip: Add the onions right before serving; they soften quickly once they touch the hot, moist rice.

Good to know

Tips

Dry, cold rice is non-negotiable for good fried rice; freshly cooked rice will steam and clump.
Slice the onions evenly (a mandoline helps) so they all crisp at the same rate.
Use the flavored onion oil for the sauce and rice; it adds a deep, sweet onion flavor.
Serve with extra warm tomato sauce, hot sauce and lemon wedges at the table so everyone can adjust to their taste.

Make ahead

Cook and cool the rice up to 2 days ahead and keep it refrigerated. The lentils can be cooked 3 days ahead, and the tomato sauce 4 days ahead. Fry the onions up to 1 day ahead and store at room temperature in a paper towel-lined airtight container.

Storage & reheating

Store the fried rice (without onions) in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months. Reheat in a skillet over medium heat with a splash of water for 4 to 5 minutes, or microwave covered until steaming hot. Crispy onions keep at room temperature for 1 day in an airtight container; if they soften, re-crisp them in a dry skillet over medium heat for 1 to 2 minutes, stirring constantly, then cool on a paper towel.

Substitutions

long-grain basmati rice → Any long-grain white rice, or 4 cups (about 620 g) leftover cold cooked rice. If using leftover rice, skip steps 1 and 2.
dried vermicelli or angel hair pasta → Broken spaghetti or short thin pasta such as elbows or ditalini. Toast until golden as directed.
large yellow onions → About 1 cup (60 g) store-bought crispy fried onions. Skip the onion-frying step and use 4 tbsp neutral oil for the sauce and rice instead.
cayenne pepper or red pepper flakes → A spoonful of Egyptian shatta or your favorite hot sauce, stirred in at the end. Add to taste after the sauce is cooked.