Egyptian Koshari-Inspired Rice and Lentil Stir-Fry

Name: Egyptian Koshari-Inspired Rice and Lentil Stir-Fry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: ½ cup (100 g) dried brown or green lentils, rinsed and picked over; 4 oz (115 g) dried elbow macaroni; 3 cups (480 g) cooked long-grain white rice, cold, from the fridge, clumps broken up with your fingers; 1 cup (160 g) canned chickpeas, drained, rinsed and patted dry (optional); 3 tbsp (45 ml) neutral oil (such as sunflower or canola), divided: 1 tbsp for the sauce, 2 tbsp for the stir-fry; 1 cup (60 g) crispy fried onions, store-bought, kept dry for topping; 1 tbsp (18 g) kosher salt, divided: ½ tsp for the lentils, 2 tsp for the pasta water, ½ tsp for the sauce; 4 cloves (12 g) garlic cloves, finely minced; 1 tsp (2 g) ground cumin; 1 tsp (2 g) ground coriander; ½ tsp (1 g) crushed red pepper flakes (optional); 1½ cups (360 ml) plain tomato sauce (passata or canned); 2 tbsp (30 ml) red wine vinegar; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

All the comforting flavors of Egyptian koshari (rice, lentils, macaroni, spiced tomato sauce and crispy onions) tossed together in a hot wok for toasty edges and a fast weeknight dinner. Vegan and easy to scale.

Prep: 10 min
Cook: 40 min
Wait: 5 min
Total: 55 min
Makes: About 8 cups (4 generous servings)

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Ingredients

4 servings

For the stir-fry
½ cup (100 g) dried brown or green lentils, rinsed and picked over
4 oz (115 g) dried elbow macaroni
3 cups (480 g) cooked long-grain white rice, cold, from the fridge, clumps broken up with your fingers
1 cup (160 g) canned chickpeas, drained, rinsed and patted dry (optional)
3 tbsp (45 ml) neutral oil (such as sunflower or canola), divided: 1 tbsp for the sauce, 2 tbsp for the stir-fry
1 cup (60 g) crispy fried onions, store-bought, kept dry for topping
1 tbsp (18 g) kosher salt, divided: ½ tsp for the lentils, 2 tsp for the pasta water, ½ tsp for the sauce
For the spiced tomato sauce
4 cloves (12 g) garlic cloves, finely minced
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
½ tsp (1 g) crushed red pepper flakes (optional)
1½ cups (360 ml) plain tomato sauce (passata or canned)
2 tbsp (30 ml) red wine vinegar
freshly ground black pepper, to taste

Equipment (6)

12-inch (30 cm) wok or large, heavy skillet
Medium saucepan (2-3 quart / 2-3 L) for the lentils
Large pot (4 quart / 4 L) for the macaroni
Small saucepan or deep skillet (1.5-2 quart) for the sauce
Fine-mesh strainer or colander
Wide spatula or wok spatula

Steps

Before you start

Use cold, day-old cooked rice (about 1 cup / 190 g dry rice, cooked and refrigerated). Freshly cooked rice turns mushy in a stir-fry.
Use brown or green lentils. Red lentils fall apart and will turn the dish to paste.
Measure everything before you light the burner. The stir-fry stages move quickly.
Cooking the lentils and macaroni overlaps. Start the lentils first, then boil the pasta water while they simmer.

1
Prep the ingredients
- Mince the garlic, drain and dry the chickpeas, and break up the cold rice with your fingers so no large clumps remain.
- Measure the spices into a small bowl and the vinegar into a cup.
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Ready when: Rice grains separate freely when you pinch them.
Tip: Dry chickpeas won't spatter when they hit the hot oil.
2
Simmer the lentils
- Put the rinsed lentils in a medium saucepan with 2 cups (480 ml) water and ½ tsp of the salt.
- Bring to a boil over high heat, then reduce to low and simmer, partly covered, for 18-20 minutes.
- Drain well in a strainer and shake off excess water.
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Ready when: Lentils are tender when bitten but still hold their shape, not split or mushy.
Tip: Don't over-salt the water at the start of a longer boil; ½ tsp is enough here, and the rest is added later.
3
Boil the macaroni
- While the lentils simmer, bring 2 quarts (2 L) water and 2 tsp salt to a boil in a large pot over high heat.
- Add the macaroni and cook for 1 minute less than the package directions (usually 6-7 minutes), stirring once or twice.
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Ready when: Pasta is firm with a tiny bit of bite in the center; it will finish cooking in the wok.
Tip: Slightly undercooked pasta stays intact instead of going soft when stir-fried.
4
Drain and dry the pasta
- Drain the macaroni, rinse briefly under cold water to stop the cooking, and shake well.
- Spread it on a tray or in the strainer for 5 minutes to let surface moisture evaporate.
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Ready when: Pasta feels dry and no longer sticky wet to the touch.
5
Cook the spiced sauce
- Heat 1 tbsp of the oil in a small saucepan over medium heat.
- Add the garlic, cumin, coriander and chili flakes and stir for 30 seconds until fragrant.
- Pour in the tomato sauce and vinegar, add the remaining ½ tsp salt and plenty of black pepper.
- Simmer, stirring now and then, for 8 minutes.
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Ready when: Sauce is thickened enough that a spoon leaves a trail on the bottom of the pan, and it smells sharp-sweet and garlicky.
Tip: Don't let the garlic brown; it turns bitter. Add the tomato sauce as soon as it smells fragrant.
6
Toast the rice
- Heat a 12-inch (30 cm) wok or skillet over high heat for 1 minute.
- Add the remaining 2 tbsp oil, swirl, then add the cold rice.
- Spread it out and stir-fry for 3-4 minutes, pressing and tossing, until hot throughout.
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Ready when: Rice is steaming hot, grains are separate and a few are lightly golden and toasty.
Tip: Let the rice sit for 20-30 seconds between tosses so it can brown instead of just steaming.
7
Add lentils and pasta
- Add the drained lentils, macaroni and chickpeas (if using) to the wok.
- Toss and fold constantly for 2-3 minutes, scraping up any browned bits from the bottom.
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Ready when: Everything is evenly mixed and piping hot, and the macaroni edges look slightly golden.
Tip: Fold gently with a wide spatula so the lentils don't break.
8
Sauce the stir-fry
- Reduce heat to medium-high.
- Pour about two-thirds of the tomato sauce over the stir-fry and toss for 1 minute until the grains are evenly coated and the sauce clings.
- Taste and add more salt, pepper or a splash of vinegar if needed.
- Keep the remaining sauce warm.
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Ready when: Rice and pasta are glossy and red-orange with no pools of loose sauce.
Tip: Adding all the sauce at once makes it soggy. Save some for serving.
9
Top and serve
- Divide the stir-fry among 4 warm plates or bowls.
- Spoon a little of the remaining warm sauce over each portion and scatter generously with the crispy onions just before serving so they stay crunchy.
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Ready when: Onions are crisp and piled on top, not stirred in.
Tip: Add onions at the table; moisture softens them within minutes.

Good to know

Tips

For extra Egyptian flavor, serve with a quick garlic-vinegar sauce: 2 minced garlic cloves, 3 tbsp white vinegar, 3 tbsp water and a pinch of salt and cumin.
Keep the heat high and don't crowd the wok. If your pan is smaller than 12 inches, stir-fry in two batches.
Taste the sauce before adding it: it should be bright and a little tangy, as the rice and lentils will soften the acidity.
Add hot sauce or shatta at the table for more heat.

Make ahead

Cook the rice up to 3 days ahead and refrigerate. Cook the lentils, macaroni (tossed with 1 tsp oil) and sauce up to 2 days ahead and store separately in the fridge. Stir-fry just before serving.

Storage & reheating

Room temperature: up to 2 hours. Fridge: store the stir-fry and extra sauce in airtight containers (without the onions) for up to 3 days. Freezer: up to 2 months, without onions. Reheat in a skillet over medium heat with a splash of water for 4-5 minutes, stirring, until steaming hot (165°F / 74°C), then top with fresh crispy onions.

Substitutions

dried elbow macaroni → broken spaghetti, small shells or ditalini. Cook the same way, 1 minute short of the package time.
cooked long-grain white rice → cooked brown rice or short-grain rice. Brown rice gives a nuttier, chewier result; use it cold and dry as well.
crispy fried onions → 2 large onions, thinly sliced and fried in ½ cup (120 ml) oil over medium heat for 15-20 minutes. Fry until deep golden and drain on paper towels; they crisp as they cool.
red wine vinegar → white vinegar or fresh lemon juice. Use the same amount; lemon juice gives a softer tang.