Sunday, August 16, 2009

Chickpea Fried Rice: Fast, Furious

We got home from a weekend of fresh, delicious food with the Porters at the Cape (about which more later) to a home devoid of fresh vegetables. And we were tired. And it was hot. The solution? A quick, cheap, easy and nutritious meal of fried rice with chickpeas. It's not ideal, but we had all the ingredients, and it was fast. Plus, it made enough that we don't have to worry about lunch for tomorrow!
Start 1 & a half c. rice cooking in stock or broth. When it's about halfway done, start the chickpeas frying in the wok/pan. Add frozen corn & peas to the rice when it's nearly finished, stirring it all together. When the chickpeas are beginning to brown, and the rice is finished, mix it all together and stir fry in a wok or large pan.

I added a squirt of liquid aminos right at the end. A touch of soy or tamari sauce would also be good. I also topped this with hoisin sauce because I love that on everything, and we have a jar of it from our Pet Cemetary dinners/band practices.

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