Vegan Herbed Fried Rice
One can’t go wrong with this vegan-friendly and simple herbed fried rice - it’s vibrant (without the eggs), fresh and herby. And full of chickpeas to amp up your protein intake for healthy body functionality.
Ingredients:
2 -3 tbsp extra virgin olive oil
145g red onion
3 garlic cloves
20 - 25g fresh parsley
155g organic fresh carrots
2 tsp fine sea salt
1 tsp ground black pepper
1 tsp chipotle pepper
485g cooked white rice
535g cooked chickpeas
55 ml fresh lemon or lime juice
3 tsp toasted sesame oil
Directions:
Chop up the red onions, parsley, and garlic cloves and set aside. Then shred the carrots using a grater and set aside.
On medium heat, warm up a cast iron skillet and add in extra virgin olive oil. Add in the red onions, garlic, salt and black pepper and chipotle pepper. Sauté lightly for 4 to 5 minutes, stirring occasionally to prevent burning.
Stir in the chickpeas, then the rice. Stir, stir, stir, until the mixture is completely coated with the sautéd aromatics and becomes homogenous.
Next, add in the chopped parsley and shredded carrot. Stir well.
Stir in the lime or lemon juice juice and toasted sesame oil.
Turn off heat and serve hot with avocado slices, smoked sardines and/or these sauté bokchoy.
Notes:
You may opt to use cooked brown rice instead of white rice and that is perfectly fine. In fact, the first time I made this recipe, I used brown rice and it tasted amazing.
If you don’t like rice, you can opt for grains such as cooked millet, quinoa or couscous - your choice. Let me know in the comments, how it turned out for you.
This dish involves quick a bit of stirring which helps to ignite and distribute flavour throughout the cooking process. It will al be worth it!
Don’t skip the toasted sesame oil - it make a HUGGEEEE difference to the overall taste of the dish.
