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Fried rice with broccoli and red bell pepper paired with saucy chickpeas.
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5 from 7 votes

Chickpea & Vegetable Fried Rice

This recipe for Chickpea & Vegetable Fried Rice uses pantry-friendly ingredients, is very versatile, and has a delicious, tangy, lime-maple sauce.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Vegan
Servings: 4 people
Calories: 361kcal

Ingredients

  • ¾ cups short grain brown rice or 2 ½ cups cooked rice
  • 15 ounces chickpeas canned, drained and rinsed

For the sauce:

  • 1 teaspoon cornstarch
  • 3 teaspoons water
  • cup low-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup plus more to taste
  • 1 tablespoon sesame oil
  • ½ teaspoon sriracha
  • Juice of one-half lime plus more to taste
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger

For the veggies:

  • 1 tablespoon neutral flavored cooking oil
  • ½ white onion diced
  • 1 teaspoon minced garlic
  • 1 cup broccoli florets (1 medium head broccoli)
  • 1 cup diced red bell pepper (1 medium bell pepper)
  • 2 tablespoons low-sodium tamari or soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil

Instructions

  • Preheat the oven to 425°F.
  • Cook the rice as per packet directions.
  • Roast Chickpeas: Place the chickpeas onto a large, rimmed baking sheet in a single layer. Roast for 25 minutes.
  • Make the Sauce: In a medium bowl, whisk the cornstarch, and water. Add the tamari, rice vinegar, maple syrup, sesame oil, sriracha, lime juice, garlic, and ginger. Adjust the maple syrup, and lime juice to taste. 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.
  • Cook: Add the cooked rice to the veggies and stir to combine. Cook for about 5 minutes, or until the rice starts to turn golden brown, stirring occasionally and flattening out the rice so it cooks evenly. Add the tamari, rice vinegar, and toasted sesame oil. Mix to incorporate. Set aside.
  • Heat Sauce: 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.
  • Combine: 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.

Notes

  • Most types of leftover, previously refrigerated rice can be substituted for the short grain brown rice in this recipe. Freshly cooked medium or long grain rice becomes mushy in fried rice. Short grain rice holds its shape, as does leftover refrigerated rice. 
  • For the broccoli, slice the small green florets from the top of the head of the broccoli using a sharp knife. Reserve the remaining broccoli for another use.

Nutrition

Calories: 361kcal | Carbohydrates: 55g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 400mg | Potassium: 503mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1328IU | Vitamin C: 72mg | Calcium: 81mg | Iron: 3mg