Chickpea And Veggie Stir Fried Rice Recipes

CHICKPEA RICE STIR FRY WITH VEGGIES | VEGAN + GF

Steps:

• Cook chickpea rice according to package directions.
• While rice cooks, heat coconut oil in large skillet over medium heat, add onions and cook 2-3 minutes or until fragrant and they begin to become translucent.
• Add bell peppers, broccoli, zucchini, and red cabbage to skillet and cook 3-5 minutes. Then add Oceans Halo no soy, soy-free sauce, sea salt and black pepper, stir until well combined, and cook until all veggies are soft.
• Divide chickpea rice among 4 bowls, top with cooked veggies, garnish with sesame seeds and fresh parsley and enjoy.

CHICKPEA AND VEGGIE STIR-FRIED RICE

Steps:

• Heat oil in large skillet on medium-high heat. Add peppers, carrots and garlic; stir-fry 3 min. or until vegetables are crisp-tender.
• Add remaining ingredients; mix well.
• Bring to boil; cover. Simmer on low heat 5 min. Remove from heat; let stand 5 min. before serving.

CHICKPEA STIR FRY

Steps:

• Marinate the chickpeas in the tablespoon of tamari for 15 minutes. Set aside.
• Mix the sauce ingredients together in a small bowl and set aside.
• Heat a non-stick skillet over medium heat. Add about 2 tablespoons water. Add the onion and red bell pepper and stir fry a few minutes until the onion is slightly translucent.
• Next add the mushrooms to the skillet and stir fry for a couple more minutes.
• Add the chickpeas and stir fry until they are heated through.
• Give the sauce a good stir, then add it to the skillet. Stir until the sauce has thickened and the chickpeas and vegetables are well coated. Garnish with sliced green onion, if desired.
• Serve with Coconut Jasmine Rice or your favorite grain.

CHICKPEA AND VEGETABLE STIR FRY

Steps:

• Pour some boiling water into a wok and cook the veggies over high heat for 1 to 2 minutes. Drain them and set aside.
• Place all the ingredients of the sauce in the wok and cook them over medium-high heat for 5 minutes or until the sauce thickens.
• Add the veggies and the chickpeas and cook over medium-high heat for another 2 minutes.
• Serve with some sesame seeds on top.

CLASSIC VEGETABLE FRIED RICE (GLUTEN-FREE, VEGAN, ALLERGY-FREE)

Steps:

• On the stove over medium high heat, in a large greased wok or skillet, add the sesame oil first, then the rest of the ingredients.
• Stir fry the rice, veggies, coconut aminos, and seasonings around in the skillet to fully combined, about 6-8 minutes or until the veggies have softened.
• Top with sesame seeds if desired.

GARLIC BROCCOLI STIR FRY

Steps:

• Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
• Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
• Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
• Pour the sauce in the pan and add chickpeas.
• Bring to a boil until the sauce simmers. Fry for a further few minutes.
• Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
• Serve alone or with cooked rice. Enjoy!

GENERAL TSO'S CHICKPEA STIR FRY

Steps:

• Drain and rinse the chickpeas until there are no bubbles. Set aside.
• Meanwhile, prep the stir fry and sauce. Whisk the arrowroot and water together in a small bowl and set aside.
• Whisk all remaining ingredients for the sauce together in a bowl. Set aside.
• Chop the onion, peppers, and mince the garlic and ginger.
• Add to a pan with 1 tbsp oil and saute for about 5 minutes or until the onion is translucent.
• Add in the sauce and stir together.
• Give the arrowroot mixture a quick stir and add that in and stir. When it starts bubbling, quickly add the chickpeas and stir to coat them in the sauce.
• Let the stir fry simmer for about 10 minutes to thicken. If it doesn't thicken, add additional arrowroot as needed.
• Serve warm over rice or noodles with steamed broccoli.

VEGETABLE FRIED RICE

Steps:

• In a saucepan bring water to a boil. Stir in rice. Reduce heat, cover and simmer for 20 minutes.
• Meanwhile, heat peanut oil in a large skillet or wok over medium heat. Add onions, bell pepper, garlic and pepper flakes, to taste. Cook 3 minutes, stirring occasionally.
• Increase heat to medium-high and stir in cooked rice, green onions and soy sauce. Stir-fry for 1 minute. Add peas and cook 1 minute more. Remove from heat. Add sesame oil and mix well. Garnish with peanuts, if desired.