Chickpea And Veggie Stir Fried Rice Food

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.

ALL VEGGIE FRIED RICE

Steps:

• Place a large skillet over medium-high heat.
• In a small mason jar, add the soy, sugar, ginger, chili paste and garlic. Secure the lid and shake to combine. Set aside.
• Add 1 tablespoon of the olive oil and 1 tablespoon of the butter to the skillet. When the oil is hot and the butter has melted, add the eggs and cook, stirring, until scrambled, 2 to 3 minutes. Remove to a plate.
• Add the remaining butter and oil to the skillet. Add the edamame, then the corn and peppers. Cook, stirring occasionally, until heated through and lightly colored, 2 to 3 minutes. Add the riced cauliflower and sweet potatoes, stirring to combine. Cook until the cauliflower is just heated through, about 2 minutes.
• Give the sauce one last shake and add to the skillet. Return the eggs to the skillet and cook, stirring, for an additional minute. Garnish with the scallions, cilantro and sesame seeds.

CHICKEN & CHICKPEA RICE

Steps:

• Melt half the butter in a frying pan with a lid. Fry the shallot for a couple of minutes, then add the chicken and carrot. Fry the veg until starting to brown, then add the cinnamon and lemon, and season well. Stir in the rice and raisins, then add the stock and bring to a simmer.
• Scatter the chickpeas on top, then cover with the lid. Cook for 15 mins over a low heat until the rice has absorbed all the stock - if the rice is still firm, add 50ml water. Stand for 5 mins, then fluff up the rice. Dot over the remaining butter, then serve.