Chickpea Fried Rice

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    Chickpea Fried Rice

    Chickpea Fried Rice

    (147)
    1hr5min


    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.

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (147)

    Reviews in English (147)

    by
    50

    While I did alter this recipe a bit based on suggestions from others and our personal preferences, it was still really good and I'm sure the original recipe is just as good! Here's what I did - I substituted pine nuts for the cashews, omitted the mushrooms and chickpeas (my husband doesn't like them), added the spices & pine nuts when I sauted the onions & carrots, and only used one egg. I think I ate four servings! (Note: I've made this a ton of times since my initial review and have been using chickpeas instead of nuts and omitting the eggs due to my kids' food allergies. So good! Plus it would make a great vegetarian meal since the chickpeas add protein.)  -  26 May 2003  (Review from Allrecipes US | Canada)

    by
    43

    Awesome is an understatement. I did make a few changes since we like spicy food. I sauteed the rice before cooking and used chicken broth. I sauteed onion, chopped celery, chopped carrots, garlic and coarsely chopped mushrooms and added cayenne for bite. I replaced the chickpeas with vacuum packed corn and substituted pinon nuts for cashews. To die for. I served with pounded, sauteed chicken breasts and frozen cut leaf spinach seasoned with rice vinegar. I will make time and time again. Thanks for the recipe.  -  09 Jan 2003  (Review from Allrecipes US | Canada)

    by
    36

    Oh wow this is awesome!! I had to modify a little bit...I sauteed onion, celery, carrots, garlic and mushrooms, added a little ground red pepper for kick and cooked the rice in chicken broth. DEEELICIOUS!!!!!  -  14 Nov 2002  (Review from Allrecipes US | Canada)

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