Chickpea Fried Rice

Chickpea Fried Rice


140 people made this

About this recipe: A healthy and wholesome rice dish. Brown rice is stir-fried with carrots, mushrooms, chickpeas and eggs. It's delicious as is or you can serve it as a side dish.


Serves: 4 

  • 350ml water
  • 1/2 teaspoon salt
  • 150g uncooked brown rice
  • 50g butter
  • 240g chopped onion
  • 1 clove garlic, finely chopped
  • 2 carrots, sliced
  • 150g fresh mushrooms, sliced
  • 240g chickpeas
  • 2 eggs, beaten
  • freshly ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 4 tablespoons chopped cashews

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  1. Bring 350ml water to the boil, add rice. Bring contents back to the boil, cover the pot and simmer for 45-50 minutes or until rice is tender.
  2. Approximately 20 minutes before rice is finished cooking heat the butter in a large frying pan over medium heat. Stir in onions and saute them, stirring frequently until they soften. Add the garlic and carrots and continue stirring for 5 minutes.
  3. Place mushrooms inside of frying pan and cook until mushrooms begin to brown, about 10 minutes. Add the chickpeas and cook 1 more minute.
  4. When the rice is finished cooking pour the eggs into the frying pan and cook the mixture, stirring constantly until the eggs are cooked. Remove the frying pan from the heat, stir in pepper, parsley and cashews.
  5. Spoon the cooked rice into the frying pan and stir well. Serve the rice hot with soy sauce on the side for added flavour.

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