Daysdegrassi
Well-Known Member
I also love to make this. It's healthy and delicious, and you can use either white or brown rice with this dish. Here's the ingredients for it:
steamed white or brown rice, enough to fill a pan
1 egg
Pam nonstick spray
Olive or vegetable oil, about 1/3 cup
1/2 cup raisins
1/2 cup dried, chopped dates
1/2 cup dried, chopped apricots
4 charred (Persian-style) grape or cherry tomatoes
1 tablespoon Zahatar seasoning
1 tablespoon Schawarma seasoning
1 teaspoon cardamom
1 tablespoon Sriracha
1 teaspoon dill
1/3 cup Grenadine
First, spray the pan with the Pam and put in the oil. Then, add the egg and scramble it. Once this is done, add your steamed rice, with grenadine and the Sriracha sauce. Let it cook for a few minutes before adding all of the dried fruits into the pan, and covering with the spices. Once you've done this, continually stir. The rice should be finished after about 20-25 minutes, perhaps less or more time depending on how high you have the stove. Afterwards, let the rice cool, but take the grape or cherry tomatoes and put it on the flame. Let the skin blacken and the tomato soften up a bit. This shouldn't take to long, since the fruits are quite small. Afterwards, just put it on top of the rice. At last, take the dill and sprinkle it on top.
steamed white or brown rice, enough to fill a pan
1 egg
Pam nonstick spray
Olive or vegetable oil, about 1/3 cup
1/2 cup raisins
1/2 cup dried, chopped dates
1/2 cup dried, chopped apricots
4 charred (Persian-style) grape or cherry tomatoes
1 tablespoon Zahatar seasoning
1 tablespoon Schawarma seasoning
1 teaspoon cardamom
1 tablespoon Sriracha
1 teaspoon dill
1/3 cup Grenadine
First, spray the pan with the Pam and put in the oil. Then, add the egg and scramble it. Once this is done, add your steamed rice, with grenadine and the Sriracha sauce. Let it cook for a few minutes before adding all of the dried fruits into the pan, and covering with the spices. Once you've done this, continually stir. The rice should be finished after about 20-25 minutes, perhaps less or more time depending on how high you have the stove. Afterwards, let the rice cool, but take the grape or cherry tomatoes and put it on the flame. Let the skin blacken and the tomato soften up a bit. This shouldn't take to long, since the fruits are quite small. Afterwards, just put it on top of the rice. At last, take the dill and sprinkle it on top.
