This delicious Egyptian rice is easy to make, full of flavour and a great way to turn plain Jasmine rice into a dish of its own. Infused with fresh cumin seeds, tangy red onion and combined together with egg, this tasty side dish would be the perfect accompaniment for fresh fish or tender chicken or even homemade lamb kebab. Try adding some chilli for an extra kick or garlic for an extra tangy flavour. You could try basmati rice or long grain rice instead.
- 200g basmati and wild rice
- 3tsp cumin seeds
- 1 red onion, peeled and cut into thin wedges
- 4 med eggs
- 200g frozen peas, thawed
Cook the rice according to the pack instructions, for about 20 mins. Drain and set aside.
Meanwhile, toast the cumin seeds in a wok or pan for half a min. Take them out and set aside. Heat 2 tbsp vegetable oil in the wok, add the onion and fry for 5 mins (add the garlic and a pinch of chilli flakes, too, if you like).
Meanwhile, poach the eggs. Add just over half the cumin seeds and the drained rice and peas to the wok and warm through for 4-5 mins.
Spoon the rice onto plates and top with a poached egg and a sprinkling of cumin seeds.
Top tip for making Egyptian rice
Add some freshly cooked prawns to the rice for extra flavour.