Cumin Chicken Fried Rice
Recipe by Zaynab Issa | Total time: 30 minutes Cumin, protein and carbs are a popular pairing globally — think Chinese cumin lamb noodles, East African pilau, Bihari biryani or Cuban picadillo with rice. In this recipe, from my cookbook “Third Culture Cooking” (Abrams, 2025), crushed cumin and scallions perfume an otherwise simple chicken fried rice. This satisfying meal comes together quickly but delivers big on flavor thanks to the three-ingredient stir-fry sauce (the recipe can also easily be made ahead; see Tip). The protein here is flexible, just be sure to adjust the amount of fat needed to stir fry it — leaner proteins like shrimp and chicken require the full tablespoon, but you could omit it entirely if using a well-marbled cut of stir-fry beef. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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