Egyptian rice recipe

(6 ratings)

This delicious and easy to make Egyptian rice is the perfect side dish served with chicken or lamb. It's full of flavour and tasty too

(Image credit: TI Media Limited)
  • healthy
Preparation Time5 mins
Cooking Time35 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories317 Kcal16%
Fat8 g11%
Saturated Fat2 g10%

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




  1. Cook the rice according to the pack instructions, for about 20 mins. Drain and set aside.
  2. 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).
  3. 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.
  4. 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.


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