Harissa Ghee Fried Rice with Mint Slaw + Smoked Salmon


The weather this spring can't seem to make up its mind. Last week it was scorching and this week calls for cold + rain. In an effort to coordinate my meals with the temperature, this spin on fried rice has been my lunch go-to on those hotter spring days. Harissa is a North African spice blend with a bold yet familiar flavor centering on chilies, cumin, coriander and an array of spices depending on who's making it. If you've never used Harissa, give it a try in stir-fries, sauces, with roasted veggies or even in a yogurt dip. A little goes a long way with this one, especially if you tend to run hot already or can't take a lot of spice. The fresh cabbage slaw helps to balance out the heat of the harissa paste, too. 

I recently found a tube of Harissa paste and love the simplicity of squeezing out just enough to give my meals and extra pop of flavor and warming spices. Use this loose recipe as a starting point. Feel free to use what you have on hand to make a simple slaw and the rest is pretty straight forward and super comforting. 


1 TBS ghee

2 tsp or more Harissa paste 

1/2 tsp turmeric powder 

2 cups cooked rice, pre-soaked 

2 scallions, thinly sliced 

1/2 head cabbage, sliced on a mandolin 

fresh herbs like cilantro, parsley + mint 

toasted pumpkin seeds

simple orange, lemon + oil vinaigrette 

sea salt to taste 

Smoked salmon, optional but very delicious 



In a cast iron skillet, heat the ghee on medium. Once melted, add the Harissa paste + turmeric powder, warming until fragrant. Next, add in your rice and stir to coat with the ghee + spices. While the rice is 'frying' assemble the slaw.

Mix your dressing, slice the cabbage + herbs. Then, gently toss with dressing then top with the pumpkin seeds. Just as the rice is getting crispy, add in the scallions and stir, making sure to mix them around as evenly as you can. Serve the rice hot, topped with the smoked salmon + mint slaw. 

Serves 2