Mediterranean Fried Rice
2 tbsp. extra-virgin olive oil
1 lb. Lean ground beef or lamb
2 cloves garlic, finely chopped
Freshly ground black pepper
4 c. cooked long-grain rice (cold leftovers are best)
1 tsp. ground cumin
1/2 tsp. ground coriander
1 pt. grape or cherry tomatoes, halved
1/2 seedless cucumber, cut into 1/4" pieces
2 Scallions, Sliced
1/4 c. fresh mint, roughly chopped
Crumbled feta cheese, for serving
- Finely grate the zest of the lemon, then cut the lemon in half. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 4 to 5 minutes (spoon off and discard any excess fat). Add the garlic and 1⁄4 teaspoon each salt and pepper and cook, stirring, for 1 minute; toss with the lemon zest. Transfer the beef to a bowl and squeeze the juice of half a lemon on top.
- Wash and dry the skillet, then heat the remaining tablespoon oil over medium-high heat. Add the rice and season with the cumin, coriander, and 1⁄4 teaspoon each salt and pepper. Cook, tossing occasionally, until the rice begins to crisp at the edges, about 5 minutes. Fold in the beef mixture and remove from heat.
- Meanwhile, squeeze the juice of the remaining lemon half into a medium bowl. Toss with the tomatoes, cucumber, scallions, and 1⁄4 teaspoon each salt and pepper. Fold in the mint and serve over the rice. Top with crumbled feta, if desired.