Mediterranean Fried Rice

Preheat the oven to 425°F. Rinse and sort the lentils, and add to a small saucepan with 1½ cups water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer until lentils are tender, 22 to 25 minutes. Drain any remaining water. TIP: To “sort” means to look for and discard any naturally occurring debris or stones.

Add cauliflower florets, 1 tbsp vegetable oil, and a pinch of salt to a baking sheet, and toss. Roast until tender and lightly browned, 17 to 20 minutes. Remove from the oven, add sumac, and toss.

Peel and dice the carrot. Thinly slice scallions, keeping the greens and whites separate. Peel and mince the garlic. Halve the lemon, juice one half, and cut the other half into wedges.

Add minced garlic, just 2 tsp lemon juice, Vegenaise, and a pinch of salt to a small bowl, and mix the aioli.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add diced carrot and sliced scallion whites and cook until tender, 5 to 7 minutes. Add precooked brown rice and cook until crispy in places, 3 to 4 minutes. Add cooked lentils and just 1 tsp za’atar seasoning. Cook the Mediterranean fried rice until warmed through, another 2 to 3 minutes. TIP: To achieve crispy rice, don’t stir it too much.

Check the olives and remove any pits. Divide the Mediterranean fried rice between large bowls and top with sumac cauliflower and olives. Add sliced scallion greens and drizzle with aioli. Sprinkle with remaining za’atar seasoning and serve with lemon wedges. Enjoy!