This fried rice was inspired from a turkish breakfast made with delicious Sujuk sausage. Sujuk is usually not something that’s commonly available, so we did a little experimenting. The result? A fusion of middle eastern flavours combined with the simple egg fried rice and ground beef.
Traditionally this turkish breakfast consisted of fried eggs, and fried Sujuk (aka Sucuk) (or in some cases Doner!) served with bread and a few slices of tomatoes.
What is Sujuk (Sucuk) you ask? Sujuk is a very spicy, salty, garlicky air dried sausage with hint of cumin and sumac. (But the spices vary depending on region. Armenian Sujuk has a bit of cinnamon and all spice in it.) Usually it’s made with beef, but in some cases it is made with pork or lamb. This sausage is quite versatile, it can be used in pizzas, wraps, rice, breakfasts or just fried up on it’s own as a snack. You can find this usually at your local middle eastern supermarket 🙂 It’s fantastic, and if you ever find it I highly suggest you nab it to try it! It will be one of the most flavourful sausages you’ll ever taste. I promise.
Although I did not use Sujuk in this recipe, if you can get your hands on some I would highly suggest you use it! For simplicity reasons, we used ground beef.
Tip #1 : This can be made with ground lamb as well!
I was itching for something cumin-y spiced, preferably with some sort of meat — but not super complex to make.
There’s something very umami and delicious about frying eggs with salty garlicky and cumin-y meat.
I thought to myself, hey why not fry up some ground beef, add cumin and an egg but make a meal out of it by making it into a fried rice!
Thus, the recipe was born 🙂
All ingredients can be found at the local grocery stores.
PUTTING IT TOGETHER
To make fried rice, always use cold, day old rice. The reason to this is because freshly cooked rice is very soft and fluffy and full of moisture.
If you were to fry freshly made rice, your rice would turn out gluey and very wet. Not very good eats when you have gluey wet fried rice.
Cold rice on the other hand is more dry, and firm. It can withstand the heat better. The result would be fried with with a more dry texture but a texture where you can see every individual grain of rice and not gluey.
If you don’t have day old rice, you can make a pot of rice and put it in the fridge for at least 3-4 hours. When you break the rice apart, it should not feel sticky and gluey. If it is, then keep it in the fridge a bit longer. The texture you are aiming for is granular when you separating the big chunks of rice
To flavour this dish, I add all my spices and salt to the meat and not the rice. The oils and the grease from the meats help the spices and salt spread out more evenly which makes the completed fried rice evenly salty. I found that when you add salts and spices after the rice is added, it tends to clump up and stick to one particular area of the rice so you come out with a more patchy spiced and salted rice.
Tip #2: Toast the spice! It brings out the flavour and nuttiness. But be careful not to over toast it, spices burn quickly!
Tip #3: Pre-break apart your cold rice before you start making the fried rice. It’s a lot easier, and it’s a lot less messy to do it ahead of time in a bowl instead of breaking it up over the pan. I find the best tools for this is your hands 🙂 just grab a hunk of rice and gently squeeze it, it should break apart in your hands.
Tip #4: If you find that your fried rice is too dry, you can sprinkle a bit of water over it during the frying. Sprinkle a little at a time, you can add more later if it’s not the texture you want but you can’t take out the water if you put too much.
OHHH! I don’t know why I didn’t think of this sooner, but a random afterthought! I bet this would taste fantastic with a side of humous (aka hummus)! The tang and creaminess of the humous would mix so well with the salty spiced meat! Let me know if you try this out!! 🙂
Tag us at #pupswithchopsticks if you make this recipe! 🙂 We want to see too! 🙂
A quick and easy fried rice with an Mediterranean twist. Great on it's own or with a side of hummus.
- 500 gm ground beef (you can also use ground lamb or sujuk!)
- 3-4 cups cold rice (preferably day old)
- 2 eggs
- 1/2 tbsp salt
- 1 tbsp cumin (whole, or ground) For an extra kick, add 1 1/2 tbsp of cumin
- 4 cloves garlic (minced)
- 2 cm ginger (grated or minced)
- 1 green onion (finely chopped)
- 1/2 tsp sumac (optional)
Heat up pan to medium heat with a bit of oil
Add in the cumin and toast it for 30 seconds. Watch it carefully to make sure it doesn't burn!
Add in the ground beef. Break up the meat into tiny pieces and cook for about 5 mins or until the beef is fully cooked.
Add in the salt, ginger and garlic and cook for another 2 mins
Add eggs into the pan and let it cook for a little before mixing it in with the beef. (approximately 30 seconds), Then break the yolks and swirl the egg around and mix it with the beef and cook for an additional 3 mins
Add in the rice. If the rice is not broken up into smaller pieces, break it up now and cook for 10 mins constantly mixing the rice into the meat and spices until they are evenly mixed.
Turn off the heat, and add the green onions.
Enjoy with a meal or on it's own! 🙂
Tip #1 : Use cold day old rice! It keeps it's shape and gives a better textured fried rice. (Fresh rice used in a fried rice gives a gluey result)
Tip #2 : Add the salt into the meat and not the rice, the grease from the meats spreads out the salt more evenly. Salt added to the rice tends to clump into one area.
Tip #3 : Toast your spices for a more robust and nutty flavour but be mindful of how long you do it for, it burns quickly!