After the great success of my first meatless meal of the year, I was super excited to try another! One of my biggest weaknesses when it comes to food, especially when cooking at home, is Chinese takeout and Chinese-takeout-inspired foods. I figured that since I’m doing this meatless meal thing, I might as well try a meatless take on something!
We had a can of chickpeas in the pantry from when I was on a homemade hummus kick, so I did a little research and found out that they can do well with pretty much anything! I decided to keep it simple and just swap my favorite chicken fried rice recipe over to chickpea fried rice! Granted, there’s nothing quite as satisfying as a good chicken fried rice, but I think this is a fairly decent alternative. I won’t say it’s amazing, but it’s not bad!
Recipe after the jump.
- 1 1/2 cups prepared rice (I used brown rice)
- 1 can (15.5 oz) chickpeas, drained and rinsed
- 1/3 cup shiitake or baby Bella mushrooms, cut in quarters
- 2 eggs
- 2 medium carrots, peeled and diced
- 1 cup fresh green beans, chopped
- 3-4 Tbsp avocado oil
- 4-5 Tbsp reduced sodium soy sauce
1. Prepare rice and set aside to cool.
2. While rice is cooling, I like to prepare all my vegetables by dicing and placing them all in one bowl for easier addition to the skillet.
3. Drain and rinse chickpeas.
4. Heat 2 Tbsp of the avocado oil in a 12 inch skillet over medium-high heat. Add chickpeas and stir. Add about 1 Tbsp of soy sauce and sautée for about 5 minutes.
5. Add diced mushrooms, carrots, and green beans, as well as another 1 Tbsp of oil and 1 Tbsp soy sauce. (This keeps it at a light fry rather than drenching in oil all at once). Cook for about 5-7 minutes, stirring frequently.
6. Make a hole in the food and crack the eggs. Continue to fry about 2 minutes.
7. Add the rice and another 2 Tbsp oil. Add say sauce to taste ( I added about 3 Tbsp). Fry to your preferred consistency. I like my rice to remain soft and moist, so I only fried for about 5 more minutes.
And you’re done!
This recipe is SUPER filling. I was only able to eat half of this bowl at a time, so I’d wager the recipe could easily serve 6-8 people!
I hope you’ve enjoyed following my Meatless Monday journey so far! Be sure to tune in next week when I share another meat-free recipe!