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In a large skillet over medium high heat add the cabbage pieces, stirring occasionally.
Once the cabbage is softened and browned in spots (about 4-5 minutes), push them to the side and add the onions and peppers.
Mix the rice in a bowl with mayonnaise, olive oil, silan, and a couple pinches of salt and stir well to coat. The mayonnaise helps with browning and adds a good amount of flavor. I've had great luck using toum instead when garlic is in season. If you need to warm up your rice I find that the easiest way is in the microwave in a covered dish.
When the peppers and onions have softened a bit (4-6 minutes of cook time), push them to the sides as well and add the rice and spread it in a thin layer to coat the pan. After 2-3 minutes break up the rice, add the snap pea pods, and stir everything together.
Taste and add Shabazi and salt until it's to your liking, then cook just until the peas are tender (3-4 minutes more). Then push everything to the side, add a small bit of olive oil to the open spot, then crack 2-3 eggs into the pan and scramble them, breaking the scrambled eggs into pieces with your spatula.
Mix everything together well and then plate. You can use a bowl as a mold to make a neater mound on your plates. Garnish with olive oil, fresh lemon juice, and a sprinkle of Shabazi.
• Flavor boosts:
- Add a bit of chopped preserved lemon to the rice before cooking to add brightness.
- Try a bit of pomegranate molasses in addition to, or instead of, the lemon.
• This dish takes great to add-ins, much like a frittata does. Try cooked chickpeas, bits of cooked chicken, crumbled merguez, or any vegetables that are starting to look a little tired in your fridge.
• Instead of frying the egg and mixing it in, try removing the fried rice to a plate then topping with a soft omelette, omurice style. I like to leave the omelette a bit runny inside and then top it all with a Shabazi infused tahini sauce.
Recipe and photos © Christian Leue
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