Shawarma Rice With Egg: A Spiced Chicken Rice Bowl

Shawarma rice with egg is a hearty rice bowl inspired by the warmly spiced chicken and rice dishes popular across the Middle East, finished with a fried egg and fresh toppings. Chicken, turmeric-seasoned rice, garlic yogurt, and a runny or fully set egg make a satisfying meal; regional and home versions vary, so this recipe keeps the flavors approachable with pantry spices.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), cut into bite-size pieces
2 cups long-grain basmati rice (370 g)
2 tbsp olive oil, divided (30 ml)
1 medium yellow onion (about 150 g), finely chopped
3 garlic cloves (about 9 g), minced, divided
1½ tsp ground cumin (3 g)
1 tsp ground coriander (2 g)
1 tsp paprika (2 g)
¾ tsp ground turmeric (about 2 g)
½ tsp ground cinnamon (about 1 g)
¼ tsp ground allspice (about 0.5 g)
1¼ tsp kosher salt, divided (about 7 g; use less if your broth is salty)
¼ tsp freshly ground black pepper (about 0.5 g)
2½ cups low-sodium chicken broth (600 ml)
½ cup plain Greek yogurt (120 g)
1 tbsp lemon juice (15 ml)
4 large eggs
2 tbsp chopped parsley (8 g)
1 small tomato (about 120 g), diced
1 tbsp toasted pine nuts (8 g), optional
Hot sauce or lemon wedges, to serve (optional)

Instructions

Rinse the rice in a fine-mesh strainer under cold water, gently stirring it with your fingers, until the runoff is mostly clear. Drain well. This removes loose starch and helps the cooked grains stay separate. While the rice drains, cut the chicken and chop the onion, garlic, and tomato.
In a bowl, combine the chicken with 1 tablespoon (15 ml) olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, ¾ teaspoon salt, and the black pepper. Toss until evenly coated. Set aside for 10 minutes while you prepare the other ingredients; a longer marinade is not required.
Stir the yogurt with the lemon juice, half of the minced garlic, and a pinch of salt. Cover and refrigerate while the rice cooks. Keep this sauce separate from the raw chicken and use a clean spoon when serving.
Heat the remaining 1 tablespoon (15 ml) olive oil in a medium heavy-bottomed pot over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened. Add the remaining garlic and cook for 30 seconds. Add the drained rice and stir for about 1 minute so the grains are coated with the seasoned oil.
Pour in the broth and add the remaining ½ teaspoon salt. Bring to a boil, stir once, then cover and reduce the heat to low. Cook for 15 minutes without lifting the lid. Turn off the heat and let the covered rice stand for 10 minutes, then fluff gently with a fork. If the rice is still firm, add 2 tablespoons (30 ml) hot water, cover, and cook on low for another 3–5 minutes.
While the rice rests, heat a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary so it browns rather than steams. Cook for 5–7 minutes, turning the pieces, until browned and cooked through. Check several of the largest pieces with a food thermometer: the USDA FSIS safe minimum temperature for poultry is 165°F (74°C). Transfer cooked chicken to a clean plate.
Wipe out the skillet if needed and add a little oil if it is dry. Fry the eggs to your preference, keeping the whites fully set. For an egg dish cooked through, the USDA FSIS safe minimum is 160°F (71°C); use a food thermometer if preparing scrambled or otherwise mixed eggs. For a fried egg, cook until the yolk and white are firm if serving someone who needs the fully cooked option.
Spoon rice into four bowls and divide the chicken over it. Add an egg to each bowl, then finish with parsley, diced tomato, pine nuts if using, and a spoonful of garlic yogurt. Serve hot with lemon wedges or hot sauce.

Tips

Use basmati for distinct, fragrant grains. If you use another long-grain rice, check its package directions and adjust the broth and covered cooking time as needed.
For a milder spice profile, omit the allspice or cinnamon; for more warmth, add a pinch of cayenne. Shawarma seasoning blends differ, so taste before adding extra salt.
Do not crowd the chicken in the pan. Overcrowding releases moisture and prevents browning; cook in batches and verify doneness with a thermometer rather than judging by color alone.
Keep the yogurt sauce and toppings chilled until serving. If preparing ahead, store chicken, rice, sauce, and toppings separately to preserve texture.

Serving Suggestions

Serve the bowls with chopped cucumber, shredded lettuce, pickled turnips, or sliced red onion for crisp, bright contrast. Warm pita or flatbread makes the meal more substantial, while hummus or a simple chopped salad works well on the side. Add lemon at the table so each person can adjust the acidity, and offer chili sauce separately for anyone who wants more heat.

Variations

For a quicker version, use 1½ pounds (680 g) boneless, skinless chicken breasts, cut evenly; they may cook a little faster, but still must reach 165°F (74°C). Chicken drumsticks or thighs with bones also work, though cooking time will increase and the meat should be checked near the bone. If you cannot find allspice, leave it out rather than replacing it with a large quantity of another spice; the flavor will be a little less rounded. For a vegetarian bowl, replace the chicken with 1 pound (450 g) of drained chickpeas, pan-fried with the same spice mixture, and serve with the egg or omit it. Chickpeas are ready when hot throughout, but the rice and egg safety guidance still applies.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, ideally in shallow, airtight containers. Keep the rice and chicken for 3–4 days in the refrigerator at 40°F (4°C) or colder; store yogurt sauce separately for up to 3–4 days. For longer storage, freeze the rice and chicken in suitable containers for up to 2 months for best quality. Thaw in the refrigerator overnight. Reheat rice and chicken until steaming hot and at least 165°F (74°C), checking the center with a food thermometer. Add a splash of water before microwaving and cover loosely to reduce drying. Fry fresh eggs when serving; reheated eggs can become rubbery.

Frequently Asked Questions

Can I make the rice ahead?
Yes. Cook and cool it promptly, then refrigerate it in a shallow covered container within 2 hours. Reheat only the portion you need to 165°F (74°C), adding a little water to help loosen the grains.

Can I use leftover cooked chicken?
Yes. Warm it with the spice mixture and a spoonful of broth or oil in a skillet until it reaches 165°F (74°C). Avoid letting already-cooked chicken simmer for a long time, which can dry it out.

Why is my rice sticky?
It may not have been rinsed or drained thoroughly, or the pot may have been stirred while it cooked. Rinse until the water is mostly clear, measure the broth accurately, and keep the lid on during the covered cooking and resting periods.

Can I make this without yogurt?
Yes. Serve the bowl with lemon wedges, tahini sauce, or a dairy-free plain yogurt mixed with lemon and garlic. Tahini is thicker and nuttier, so thin it with a little water until spoonable.

Is the egg supposed to have a runny yolk?
That is a serving preference, not a requirement. A runny yolk makes a rich sauce for the rice, but cook eggs until yolk and white are firm for people who need fully cooked eggs. USDA FSIS recommends egg dishes reach 160°F (71°C).

Can I use a packaged shawarma spice blend?
Yes. Replace the cumin, coriander, paprika, turmeric, cinnamon, and allspice with about 1 tablespoon (8–10 g) of shawarma seasoning, then add salt only after checking the blend’s label. The exact flavor and saltiness vary by blend.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).