Israeli Sabich Fried Rice

Name: Israeli Sabich Fried Rice
Prep time: 23 min
Cook time: 24 min
Total time: 47 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 medium (680 g) globe eggplants (about 1½ lb / 680 g total), stems removed, cut into ¾-inch (2 cm) cubes, skin on; 1 tsp (6 g) fine sea salt, for salting the eggplant; 4 tbsp (60 ml) neutral oil (such as canola or sunflower), divided in 2 equal portions, for frying the eggplant; 4 whole (200 g) large eggs, cold, straight from the fridge; 2 tbsp (30 ml) neutral oil (such as canola or sunflower), for frying the rice; 1 medium (150 g) yellow onion, peeled and finely diced (about 1 cup); 3 cloves (10 g) garlic, minced; 1 tsp (2 g) ground cumin; 1 tsp (2½ g) sweet paprika; ½ tsp (1 g) ground turmeric; 4 cups (620 g) cooked long-grain white rice, cold, day-old, large clumps broken up with your fingers; 1 tsp (6 g) fine sea salt, for seasoning the rice; ¼ tsp (½ g) black pepper, freshly ground; 3 tbsp (45 g) amba (Middle Eastern pickled mango sauce), 1 tbsp stirred into the rice, 2 tbsp reserved for drizzling; 4 whole (40 g) scallions, thinly sliced, white and green parts kept separate; ¼ cup (60 g) tahini, well stirred; 2 tbsp (30 ml) fresh lemon juice, freshly squeezed; 3 tbsp (45 ml) cold water, plus more as needed to thin; ½ clove (2 g) garlic, finely grated; ¼ tsp (1½ g) fine sea salt; 2 small (150 g) Persian cucumbers, cut into ¼-inch (6 mm) dice; 2 medium (180 g) plum tomatoes, seeded and cut into ¼-inch (6 mm) dice; ¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped; 2 tsp (10 ml) fresh lemon juice, freshly squeezed

From the MyKitchenBank Kitchen

All the flavors of the classic Israeli sabich sandwich (crisp-creamy eggplant, jammy egg, tangy amba, and lemony tahini) stir-fried into smoky, golden day-old rice and finished with a crunchy cucumber-tomato salad.

Prep: 23 min
Cook: 24 min
Wait: 20 min
Total: 1 hr 7 min
Makes: 4 generous main-course bowls (about 2 cups each)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

For the fried rice
2 medium (680 g) globe eggplants (about 1½ lb / 680 g total), stems removed, cut into ¾-inch (2 cm) cubes, skin on
1 tsp (6 g) fine sea salt, for salting the eggplant
4 tbsp (60 ml) neutral oil (such as canola or sunflower), divided in 2 equal portions, for frying the eggplant
4 whole (200 g) large eggs, cold, straight from the fridge
2 tbsp (30 ml) neutral oil (such as canola or sunflower), for frying the rice
1 medium (150 g) yellow onion, peeled and finely diced (about 1 cup)
3 cloves (10 g) garlic, minced
1 tsp (2 g) ground cumin
1 tsp (2.5 g) sweet paprika
½ tsp (1 g) ground turmeric
4 cups (620 g) cooked long-grain white rice, cold, day-old, large clumps broken up with your fingers
1 tsp (6 g) fine sea salt, for seasoning the rice
¼ tsp (0.5 g) black pepper, freshly ground
3 tbsp (45 g) amba (Middle Eastern pickled mango sauce), 1 tbsp stirred into the rice, 2 tbsp reserved for drizzling
4 whole (40 g) scallions, thinly sliced, white and green parts kept separate
For the tahini sauce
¼ cup (60 g) tahini, well stirred
2 tbsp (30 ml) fresh lemon juice, freshly squeezed
3 tbsp (45 ml) cold water, plus more as needed to thin
½ clove (2 g) garlic, finely grated
¼ tsp (1.5 g) fine sea salt
For the topping
2 small (150 g) Persian cucumbers, cut into ¼-inch (6 mm) dice
2 medium (180 g) plum tomatoes, seeded and cut into ¼-inch (6 mm) dice
¼ cup (15 g) fresh flat-leaf parsley, leaves and tender stems, roughly chopped
2 tsp (10 ml) fresh lemon juice, freshly squeezed

Equipment (7)

12-inch (30 cm) large skillet or wok, preferably nonstick or well-seasoned carbon steel
Medium saucepan (2–3 quart / 2–3 L) for the eggs
Large bowl for ice water
Small bowl and spoon for the tahini sauce
Cutting board and chef's knife
Clean kitchen towel or paper towels
Slotted spoon or spatula

Steps

Before you start

Use cold, day-old cooked rice. If you're starting from scratch, cook about 1½ cups (300 g) uncooked long-grain rice, spread it on a baking sheet, and refrigerate uncovered for at least 1 hour (ideally overnight) so the grains dry out.
Amba is a tangy fermented mango pickle sauce sold in jars at Middle Eastern markets and many supermarkets. Have it open and ready before you start.
The eggplant needs 20 minutes to drain, so start there. The eggs and tahini sauce can be made while it sits.
Have everything chopped and within reach before the pan gets hot, because the stir-frying moves quickly.

1
Salt the eggplant
- Put the eggplant cubes in a large colander set over a bowl or in the sink.
- Toss with 1 tsp (6 g) fine sea salt and let drain for 20 minutes.
- Meanwhile, move on to the next steps.
- After draining, press the cubes firmly between clean kitchen towels or several layers of paper towels to blot away the liquid and the surface salt.
+ Show details− Hide details
Ready when: Cubes look slightly shrunken and glossy, with beads of liquid on the surface; they feel dry after blotting
Tip: Blot thoroughly. Wet eggplant spatters and will not brown.
2
Boil the eggs
- While the eggplant drains, bring a medium saucepan of water to a boil over medium-high heat.
- Gently lower in the 4 cold eggs, reduce to a steady simmer, and cook for 10 minutes.
- Meanwhile, fill a large bowl with ice and water.
- Transfer the eggs to the ice bath and chill for 5 minutes, then peel under a thin stream of cool water and cut each into quarters.
- Set aside.
+ Show details− Hide details
Ready when: Whites are fully set and yolks are firm, pale yellow, and creamy with no wet center
Tip: The 10 minutes of simmering and 5 minutes of chilling happen while the eggplant drains, so no extra time is added.
3
Whisk the tahini sauce
- In a small bowl, stir together the tahini, 2 tbsp (30 ml) lemon juice, grated garlic, and ¼ tsp salt.
- It will seize into a thick paste at first.
- Add the 3 tbsp (45 ml) cold water and whisk until smooth and pale.
- Add more water, 1 tsp at a time, until the sauce falls from a spoon in a thick ribbon, like heavy cream.
+ Show details− Hide details
Ready when: Smooth, pourable, and pale cream in color
Tip: Use cold water. It helps the tahini turn fluffy and pale rather than oily.
4
Prep the topping and aromatics
- Toss the cucumber, tomato, parsley, and the green parts of the scallions (reserve the whites) with 2 tsp lemon juice in a small bowl.
- Season with a pinch of salt if desired, and set aside.
- Have the diced onion, minced garlic, scallion whites, spices, rice, and amba lined up beside the stove.
+ Show details− Hide details
Tip: Dice the vegetables small and evenly so the salad scatters nicely over the rice.
5
Fry the eggplant
- Heat 2 tbsp (30 ml) of the eggplant oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add half the blotted eggplant in a single layer and cook, stirring only every 45–60 seconds, for 5–6 minutes.
- Transfer to a plate.
- Wipe out any burnt bits, add the remaining 2 tbsp (30 ml) oil, and repeat with the second half.
+ Show details− Hide details
Ready when: Edges are deep golden brown and the centers are creamy and collapsed when pressed with a spatula
Tip: Don't crowd the pan. Cooking in two batches gives you browned, silky cubes instead of gray mush.
6
Soften the onion and spices
- In the same skillet (no need to wash), add the 2 tbsp (30 ml) rice oil over medium-high heat.
- Add the onion and scallion whites and cook, stirring often, for 3 minutes until softened and lightly golden at the edges.
- Add the garlic, cumin, paprika, turmeric, and black pepper and stir constantly for 30–45 seconds.
+ Show details− Hide details
Ready when: Onion is translucent with golden edges and the spices smell toasty and fragrant
Tip: If the garlic or spices start to darken quickly, lower the heat. Burnt spices taste bitter.
7
Stir-fry the rice
- Add the cold rice and 1 tsp (6 g) salt to the skillet.
- Spread it out and press it flat with your spatula, let it sit for 30 seconds to toast, then stir and flip.
- Repeat for 5 minutes total, until the grains are separate, heated through, and tinted golden yellow from the turmeric.
+ Show details− Hide details
Ready when: Rice is steaming hot, grains are loose and slightly toasted, with a few crisp spots on the bottom
Tip: If the rice clumps or sticks, break it up with the back of the spatula rather than adding more oil.
8
Fold in eggplant and amba
- Return the fried eggplant to the skillet.
- Add 1 tbsp (15 g) of the amba and gently fold everything together for 1–2 minutes until evenly coated and hot.
- Taste and add a pinch more salt if needed.
- Turn off the heat.
+ Show details− Hide details
Ready when: Rice is evenly speckled with amba, tangy-smelling, and the eggplant is hot throughout
Tip: Fold gently so the soft eggplant doesn't turn into a paste.
9
Assemble and serve
- Divide the rice among four wide bowls.
- Top each with 4 egg quarters, a spoonful of the cucumber-tomato salad, a generous drizzle of tahini sauce, and about 1½ tsp of the reserved amba.
- Serve immediately while the rice is hot.
+ Show details− Hide details
Tip: Thin the tahini sauce with a splash of water if it has thickened while it stood.

Good to know

Tips

Cold, dry rice is the key to fried rice with separate grains. Freshly cooked rice turns gummy in the pan.
Fry the eggplant in two batches and resist stirring too often, so the cubes brown deeply and turn creamy inside.
Add heat with a spoonful of zhug or a sprinkle of Aleppo pepper at the table if you'd like a spicier bowl.
Pickled vegetables, such as sliced pickled cucumbers or turnips, make a bright, sour addition that echoes a classic sabich pita.

Make ahead

"Cook and chill the rice up to 2 days ahead. Hard-boil and peel the eggs up to 3 days ahead and store in the fridge. Make the tahini sauce up to 4 days ahead (it thickens as it chills; whisk in a little water before serving). The eggplant can be salted, fried, and refrigerated up to 1 day ahead; reheat it in the skillet before adding the rice. Chop the salad ingredients the day before, but dress them with lemon juice just before serving."

Storage & reheating

"Room temperature: no more than 1 hour; cooked rice should not sit out longer. Fridge: store rice, eggs, salad, and tahini sauce separately in airtight containers for up to 3 days. Freezer: the fried rice with eggplant (without eggs, salad, or sauce) freezes for up to 1 month in an airtight container. Reheat in a skillet over medium heat with a splash of water, stirring for 3–5 minutes until steaming hot throughout, or microwave covered until steaming, about 2 minutes. Add the toppings fresh."

Substitutions

amba (Middle Eastern pickled mango sauce) → Mango chutney mixed with 1 tsp lemon juice and a pinch of ground fenugreek. Not identical, but gives a similar sweet-sour tang. Start with less, since chutney is sweeter.
cooked long-grain white rice → Cooked basmati rice or cooked brown rice. Basmati works as long as it's cold and dry. Brown rice is chewier and may need 1–2 extra minutes in the pan.
globe eggplants (about 1½ lb / 680 g total) → Cauliflower florets or zucchini (680 g). Fry cauliflower 7–8 minutes until browned. Zucchini needs no salting and cooks in 4–5 minutes.
tahini → Plain unsweetened Greek yogurt (¼ cup / 60 g) with 1 tsp lemon juice. Gives a tangy, creamy drizzle if you can't use sesame; skip the cold water or add just 1–2 tsp.