Chickpea Veggie Fried Rice
Ingredients
- 3/4 cups short grain raw rice, or 2 1/2 cups cooked rice
- 1 can chickpeas (15 ounces)
Sauce
- 1 teaspoon cornstarch
- 3 teaspoons water
- 1/3 cup low-sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup, plus more to taste
- 1 tablespoon sesame oil
- 1/2 teaspoon sriracha
- Juice of one-half lime, plus more to taste
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
Vegetables
- 1 tablespoon neutral cooking oil
- 1/2 white onion, diced
- 1 teaspoon minced garlic
- 1 cup chopped broccoli florets (about 1 medium head)
- 1 cup diced red bell pepper (about 1 medium)
- 2 tablespoons low-sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
Preparation
Preheat the oven to 425°F.
Cook the rice as per packet directions.
Place the chickpeas onto a large, rimmed baking sheet in a single layer and roast for 25 minutes.
Meanwhile, make the sauce by whisking the cornstarch and water in a medium bowl. Add the tamari, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, garlic, and ginger. Adjust the maple syrup and lime juice to taste and set aside.
For the veggies, heat the oil in a large sauté pan over medium-high heat. Add the onion, garlic, broccoli, and bell pepper. Cook for about 5 minutes, or until the onion is translucent.
Add the cooked rice and stir to combine. Add the tamari, rice vinegar, and toasted sesame oil. Cook for about 5 minutes, or until the rice starts to become golden brown, stirring occasionally and flattening out the rice so it cooks evenly.
In a medium skillet over medium-high heat, cook the sauce for about 3 minutes, or until it starts to thicken. Stir in the roasted chickpeas and mix to combine. Cook for about 1 minute more, or until the chickpeas are coated with the sauce and warmed through.
Transfer the chickpeas and sauce to the sauté pan with the rice and veggies. Cook over medium-high heat for about 2 minutes, or until warmed through.
