Shakshuka Fried Rice

Name: Shakshuka Fried Rice
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 cups (740 g) cooked long-grain white rice (such as basmati or jasmine), cold, day-old, large clumps broken apart with your fingers; 3 tbsp (45 ml) extra-virgin olive oil; 1 medium (200 g) yellow onion, cut into ¼-inch (6 mm) dice; 1 large (200 g) red bell pepper, stemmed, seeded and cut into ½-inch (12 mm) dice; 4 cloves (12 g) garlic cloves, finely minced; 2 tbsp (32 g) tomato paste; 2 tsp (4 g) ground cumin; 2 tsp (5 g) sweet paprika (or smoked paprika); 1 tbsp (15 g) harissa paste (optional); 1 cup (245 g) canned crushed tomatoes; 1 tsp (6 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste; 4 large (200 g) large eggs, cold from the fridge is fine; 1 tbsp (15 ml) fresh lemon juice; 3 oz (85 g) feta cheese, crumbled (optional); ¼ cup (10 g) fresh cilantro or flat-leaf parsley, leaves and tender stems roughly chopped

From the MyKitchenBank Kitchen

All the smoky, spiced comfort of shakshuka in a one-pan fried rice. Day-old rice is stir-fried in a cumin-and-paprika tomato base with sweet bell pepper, then topped with eggs that steam right in the skillet until the whites are set and the yolks are jammy.

Prep: 10 min
Cook: 26 min
Wait: 2 min
Total: 38 min
Makes: 4 generous servings (about 8 cups total)

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Ingredients

4 servings

4 cups (740 g) cooked long-grain white rice (such as basmati or jasmine), cold, day-old, large clumps broken apart with your fingers
3 tbsp (45 ml) extra-virgin olive oil
1 medium (200 g) yellow onion, cut into ¼-inch (6 mm) dice
1 large (200 g) red bell pepper, stemmed, seeded and cut into ½-inch (12 mm) dice
4 cloves (12 g) garlic cloves, finely minced
2 tbsp (32 g) tomato paste
2 tsp (4 g) ground cumin
2 tsp (5 g) sweet paprika (or smoked paprika)
1 tbsp (15 g) harissa paste (optional)
1 cup (245 g) canned crushed tomatoes
1 tsp (6 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste
4 large (200 g) large eggs, cold from the fridge is fine
1 tbsp (15 ml) fresh lemon juice
3 oz (85 g) feta cheese, crumbled (optional)
¼ cup (10 g) fresh cilantro or flat-leaf parsley, leaves and tender stems roughly chopped

Equipment (5)

12-inch (30 cm) deep skillet or sauté pan with a lid
Wooden spoon or spatula
Chef's knife and cutting board
Measuring cups and spoons
Small bowl (for cracking eggs, optional)

Steps

Before you start

Use cold, day-old rice. Cook the rice up to 2 days ahead, spread it on a tray to cool, then refrigerate. Fresh, warm rice turns mushy in the sauce.
Everything cooks fast, so chop all the vegetables and measure the spices before you turn on the heat.
You need a 12-inch (30 cm) skillet with a tight-fitting lid. The eggs steam under the lid, so check that the lid fits before you start.
The eggs are cooked with soft, jammy yolks. If you are serving anyone who is pregnant, elderly, very young or immunocompromised, cook them 2 to 3 minutes longer, until the yolks are firm.

1
Prep the vegetables
- Dice the onion into ¼-inch (6 mm) pieces and the bell pepper into ½-inch (12 mm) pieces.
- Mince the garlic.
- Chop the herbs and crumble the feta, if using, and set both aside.
- Rub the cold rice between your fingers in a large bowl to break up all the clumps.
- Set out the cumin, paprika, harissa, tomato paste and crushed tomatoes next to the stove.
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Ready when: The rice grains are loose and separate, and all the vegetables are cut and ready.
Tip: Breaking up the rice now means it stir-fries evenly later. Clumps stay cold and gummy in the center.
2
Soften onion and pepper
- Heat the olive oil in the 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 1 minute.
- Add the onion, bell pepper and the salt.
- Cook, stirring every 30 seconds or so, for 6 minutes.
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Ready when: The onion is translucent with golden edges and the pepper is softened and slightly blistered.
Tip: If the vegetables start to scorch, lower the heat to medium. You want browned edges, not burnt ones.
3
Bloom the spices
- Reduce the heat to medium.
- Add the garlic, cumin, paprika, harissa (if using) and tomato paste.
- Stir constantly for 1 to 2 minutes, scraping the paste across the bottom of the pan.
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Ready when: The mixture smells fragrant and toasty, and the tomato paste darkens to a brick red.
Tip: Don't walk away. Ground spices and garlic burn in seconds, and burnt cumin tastes bitter.
4
Simmer the tomato base
- Stir in the crushed tomatoes and a few grinds of black pepper.
- Bring to a bubble, then reduce the heat to medium-low and simmer uncovered, stirring once or twice, for 6 minutes.
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Ready when: The sauce is thick like jam. When you drag a spoon through it, the trail stays open for a second, and red-orange oil pools at the edges.
Tip: A thick sauce is the key to fried rice that isn't wet. If it still looks loose, simmer 1 to 2 minutes more.
5
Stir-fry the rice
- Raise the heat to high.
- Add all the rice and fold it into the sauce with a spatula, pressing and turning for 4 to 5 minutes.
- Spread the rice out and let it sit undisturbed for 20 seconds at a time so some grains toast against the pan.
- Taste and add salt if needed.
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Ready when: Every grain is evenly red-orange and steaming hot all the way through, with no white streaks, and a few grains look slightly crisp.
Tip: If the rice starts to stick, add 1 teaspoon of olive oil rather than lowering the heat.
6
Add the eggs
- Reduce the heat to medium-low.
- Use the back of a spoon to make 4 evenly spaced wells in the rice, pressing down to the bottom of the pan.
- Crack one egg into each well.
- Sprinkle the eggs lightly with salt and pepper.
- Cover tightly and cook for 5 minutes.
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Ready when: The whites are fully opaque and set, and the yolks are glossy and jiggle slightly when you nudge the pan. For firm yolks, cook 2 to 3 minutes longer.
Tip: Lift the lid only at the 4-minute mark to check. Escaping steam slows the whites and the yolks can overcook.
7
Finish and serve
- Turn off the heat and let the skillet stand, covered, for 2 minutes.
- Drizzle the lemon juice over the rice around the eggs, then scatter the feta and chopped herbs on top.
- Bring the skillet to the table and scoop rice and an egg onto each plate, breaking the yolk so it coats the rice.
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Ready when: The yolks are thickened but still soft, and the rice smells of toasted cumin and bright lemon.
Tip: Serve right away. The yolks keep cooking in the hot pan.

Good to know

Tips

Cold, dry rice is essential. If you only have fresh rice, spread it on a baking sheet and chill it in the freezer for 15 minutes first.
Reduce the sauce until it is thick before adding the rice. Wet sauce steams the rice instead of frying it.
Use a wide skillet so the rice has room to toast. In a smaller pan, the rice steams and turns soft.
For extra protein and texture, stir in 1 cup (160 g) drained canned chickpeas along with the rice.

Make ahead

"Cook the rice up to 2 days ahead and refrigerate it uncovered for 1 hour, then covered. The tomato base (steps 2 to 4) can be made up to 3 days ahead and refrigerated. Reheat it in the skillet until bubbling before adding the rice and eggs."

Storage & reheating

Best eaten right away. Leftover rice (without eggs) keeps in an airtight container in the fridge for up to 2 days, or frozen for up to 1 month. Cooked eggs are best eaten the same day. Reheat the rice in a skillet over medium heat with a splash of water for 3 to 4 minutes, or microwave covered until steaming hot (165°F / 74°C), and top with a fresh fried or soft-boiled egg. Do not leave at room temperature longer than 2 hours.

Substitutions

cooked long-grain white rice (such as basmati or jasmine) → Cooked quinoa, couscous or brown rice. Use the same weight. Brown rice needs about 1 minute more stir-frying. Couscous and quinoa should be fluffy and cold.
harissa paste → ½ teaspoon cayenne or red pepper flakes. Gives a similar heat but without harissa's smoky depth. Add with the paprika.
feta cheese → Crumbled goat cheese or labneh dollops. Add after cooking. For vegan, use a dairy-free feta and skip the eggs or use fried tofu.
canned crushed tomatoes → 1½ cups (about 3 medium) ripe tomatoes, grated or finely chopped. Fresh tomatoes are juicier, so simmer an extra 3 to 4 minutes until thick.