Chickpea Fried Rice

Ingredients

• •3 cups cooked rice, chilled
• •1 can (15 oz) chickpeas, drained and rinsed
• •3 tablespoons vegetable oil
• •3 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •1 cup mixed vegetables (peas, carrots, corn)
• •3 green onions, chopped
• •3 tablespoons soy sauce
• •1 tablespoon sesame oil
• •2 eggs, beaten
• •1/2 teaspoon white pepper
• •1 teaspoon salt

Directions

1. 1Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
2. 2Pour in beaten eggs, scramble until cooked, then remove and set aside.
3. 3Add remaining 2 tablespoons oil to the pan, then stir-fry garlic and ginger for 30 seconds until fragrant.
4. 4Add chickpeas and mixed vegetables, stir-fry for 2-3 minutes.
5. 5Add chilled rice, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
6. 6Stir in soy sauce, sesame oil, white pepper, and salt.
7. 7Return eggs to the pan, add green onions, and toss everything together for 1 minute.
8. 8Serve hot and enjoy.

💡 Cold, day-old rice is ideal here because its drier grains separate during frying; freshly cooked rice is much more likely to clump around the chickpeas.

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