Chickpea Vegetable Fried Rice
- 65 min
- β β¬2.05
- 2 servings
- Easy
chickpeas, frozen peas, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
Equipment
- stove
Prepare
Rinse white rice
Rinse white rice; Bring to the boil with twice its volume of tap water, cover and cook on low for 15 minutes Rest off the heat.
Cook
Covered
Covered, for 5 minutes. Use the tap water listed in the ingredients for this; top up with tap water if needed.
Cook tap water
Spread cooked white rice thinly on a large plate and promptly chill in the refrigerator for 15 minutes. Use straight away; do not leave at room temperature.
Drain chickpeas in a sieve
Drain chickpeas in a sieve, rinse and drain thoroughly. Wash carrot, peel or trim any tough ends, and cut into 1 cm dice.
Wash red sweet pepper
Wash red sweet pepper, remove the stem and seeds, and cut into 1 cm pieces. Rinse spring onion, trim off the roots and thinly slice.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add chickpeas and fry for 6 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned. Add carrot, red sweet pepper to the same pan and fry for 6 minutes.
Stirring
Stirring, until cooked through. Add frozen peas to the same pan and fry for 4 minutes, stirring.
Until cooked through
Until cooked through. Add white rice, soy sauce to the same pan and fry for 4 minutes, stirring.
Until cooked through continue
Until cooked through. Season with iodised salt, black pepper, spring onion now and mix thoroughly before serving.
Finish
Divide the finished white rice
Divide the finished white rice, chickpeas, carrot, red sweet pepper, frozen peas evenly between the servings and serve immediately.
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