Moroccan-Inspired Fried Rice with Roasted Vegetables and a Creamy Tahini Sauce
Mains
•
October 6, 2020

Moroccan-Inspired Fried Rice with Roasted Vegetables and a Creamy Tahini Sauce

Words by
Mains
•
October 6, 2020

Moroccan-Inspired Fried Rice with Roasted Vegetables and a Creamy Tahini Sauce

This tasty Moroccan-inspired spice mix lends layers of flavour to the rice, chickpeas and vegetables, complemented by sweet dates, crunchy almonds and a creamy tahini sauce.

Under 1 hour
4

Tips

  • This dish is the perfect way to use day-old rice​​, as the grains are firmer and drier than when freshly cooked. This allows the grains to get coated in the delicious spice mix and get a little crispy.

  • If you haven't been able to pre-cook your rice, cook your rice as per the absorption method. Once the rice has cooked, spread the rice out on a plate or tray while it's still hot and give it 5 - 10 minutes to allow the moisture to evaporate.
INGREDIENTSIngredients

Spice mix

  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 2 tsp cumin seeds
  • 1 tsp cinnamon
  • 1 tsp turmeric

Spiced fried rice

  • ⅔ of a half pumpkin (cut into bite-size pieces)
  • 2 sweet potatoes (cut into bite-size pieces)
  • 1 onion (finely sliced)
  • 1 x 400g tin chickpeas (drained and rinsed)
  • 2 cups cooked jasmine rice or ¾ cup uncooked
  • ⅓ cup almonds (roasted)
  • 5 dried dates (finely sliced)
  • ½ cup coriander (roughly chopped)
  • Olive oil
  • Salt and pepper

Yoghurt tahini sauce

  • ½ cup greek yoghurt
  • ¼ cup tahini paste
  • 1 garlic clove (crushed)
  • 1 lemon (juice and zest)

Cos salad

  • 2 Tbsp red wine or apple cider vinegar
  • 2 Tbsp olive oil
  • ½ tsp honey
  • ½ tsp dijon mustard
  • Salt and pepper
  • 1 head x petite cos (roughly torn)
METHODMethod
  1. Start by preheating the oven to 200 degrees celsius, fan bake.
  1. Add all the spices to a small bowl and mix well.
  1. Add the pumpkin and sweet potato to a large roasting tray (you may need to divide between two trays), drizzle with olive oil and season with salt; sprinkle over ½ of the spice mix. Pop into the oven and roast for 30 minutes or until cooked and golden brown.
  1. While the vegetables are cooking, make the yoghurt tahini sauce. Place the yoghurt, tahini, garlic, lemon juice and salt into a small bowl; mix well until the sauce is a smooth and creamy consistency. Set aside until you’re ready to serve.
  1. Add approx. 2 Tbsp of olive oil to a large fry pan over medium heat. Add onion and salt; cook for 5 minutes or until soft and translucent. Add the remaining spice mix and cook until fragrant, approx. 1 minute.
  1. Add a little extra oil, then the rice and chickpeas; stir well to coat in the spice mixture. Cook undisturbed for approx. 2 minutes, then give it a good stir and cook undisturbed for an additional 2 minutes (this allows the rice to get crispy).

  2. Add the roasted vegetables, dates, and almonds. Remove from the heat to cool slightly before adding the coriander; season to taste then dollop over the yoghurt tahini sauce.
    ‍
  3. Grab a large bowl, add all the dressing ingredients (everything except the cos), mix to combine then add the cos and toss to coat in the dressing.
To serve
SERVE WITH
VARIATIONS

Vegetables

  • Add or swap vegetables for roasted carrot, parsnip or cauliflower.

  • Swap coriander for parsley.

Protein

  • You could serve this dish with a protein of choice, like some roasted chicken thighs or halloumi.

Other

  • Swap rice for brown rice, quinoa or cauliflower rice.

  • Swap almonds for pine nuts.
TIPS

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