Description
This Easy Governor’s Chickpea Fried Rice is my kind of fast: a cozy, Chinese-inspired dish that turns plain leftover rice into something seriously crave-worthy.
Ingredients
Scale
Base Ingredients
- 1 red bell pepper, fine dice *
- 1 – [ 15.5 oz. can ] chickpeas, drained, rinsed, drained well, rough chop *
- 2 cups cooked and refrigerated brown rice (or rice of choice) *
- 4 to 5 green onions, sliced
Sauce Ingredients
- ¼ cup reduced-sodium tamari *
- 2 Tablespoons sherry vinegar *
- 3 Tablespoons pure maple syrup (+/-)
- 1 teaspoon molasses *
- 1 Tablespoon minced garlic (+/-)
- 1 Tablespoon minced ginger (+/-)
- Pinch to ¼ teaspoon crushed red pepper flakes (+/-)
- 1 Tablespoon cornstarch (or arrowroot powder)
Instructions
- Prep all the Base ingredients as the recipe comes together quickly. In other words, chop the red bell pepper, rough chop the chickpeas, and slice the green onions, set aside.
- Place all the Sauce Ingredients into a small bowl, whisk to well combine, set aside.
- Add the finely diced red bell peppers into a large skillet, heat over medium-high heat for 5 to 7 minutes or until they reach the desired tenderness. Add a splash of water, if needed to prevent burning.
- Add the roughly chopped chickpeas, and sauté for several minutes, then add the Sauce Mixture and increase the heat to a high heat, stir constantly until the sauce starts to thicken, reduce the heat to medium, then cook for several minutes.
- Add the cooked and refrigerated rice and sliced green onions, stir well to ensure all the rice and green onions are evenly coated, then heat for several minutes until the rice is hot and heated through. Be sure to watch the mixture to ensure it does not burn.
- Remove the skillet from the heat. Serve and enjoy!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Servings: 2 to 3 (makes 3 ½ cups)