This recipe for Chickpea & Vegetable Fried Rice uses pantry-friendly ingredients, is very versatile, and has a delicious, tangy, lime-maple sauce.
When you need to use up those veggies, or have leftover rice in the fridge, fried rice is the way to go. Balanced with plant-based protein, veggies, and whole grains, this nourishing vegan fried rice recipe has it all!
Why This Recipe for Chickpea & Vegetable Fried Rice Is Fabulous
- You can use most veggies in this recipe, including frozen. Just stick to the cup measurements.
- Use leftover rice and this dish is ready in under 30 minutes.
- Wholesome brown rice gets a makeover in this recipe. It's hard to know you're eating brown rice!
- The ingredients are pantry-friendly.
How to Make Chickpea & Vegetable Fried Rice
- Start by roasting the chickpeas until they are deliciously crispy.
- While they are roasting, make the sauce, and cook the vegetables.
- Add the cooked rice to the vegetables and heat until the rice is golden brown.
- Heat the sauce until thickened, and add the roasted chickpeas.
- Transfer the saucy chickpeas to the vegetables and rice. Mix to combine.
Ingredients & Nutrition
Short-Grain Brown Rice
Freshly cooked rice typically makes for a mushy fried rice. No one wants that! However, short-grain rice holds its texture even when freshly cooked. This means you can make this recipe without planning ahead. If you do happen to have some leftover rice, any rice will work.
Most veggies will work in this recipe. Use carrots, peas, cabbage, or even small cauliflower florets. Frozen carrots, and peas work too.
This sauce has a tang from the fresh lime juice, a subtle sweetness from the maple syrup, and a hint of spice from the sriracha. It brings the dish together perfectly.
Honestly, I could eat chickpeas everyday!
Chickpeas are loaded with vitamins, minerals and fiber. Fiber feeds our good bacteria and helps us to feel full, so we don't overeat. Additionally, chickpeas are high in plant-based protein, making them an excellent addition to this balanced meal.
Use canned or cooked chickpeas. I like to cook my own, but canned chickpeas work just as well. If you are using your own cooked chickpeas, use 1 ½ cups for this recipe.
Mix the saucy chickpeas with the rice for serving. This makes the rice even more flavorful.
Broccoli is a superstar veggie. It's low in calories but packed with nutrients and antioxidants. Broccoli is in the cruciferous vegetable family along with kale, Brussels sprouts, and cauliflower.
Cruciferous vegetables contain a range of antioxidants, which may help prevent the type of cell damage that leads to cancer.
One of these is sulforaphane, which is a sulfur-containing compound that gives cruciferous vegetables their bitter bite.
Bell peppers are low in calories and are loaded with good nutrients. All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber.
Red bell peppers pack the most nutrition, because they've been on the vine longest. Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have significantly more beta-carotene and vitamin C.
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