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CHICKPEA FRIED RICE

For this version, I wanted something wholesome, quick, and easy. Some of the best fried rice comes from using up leftovers, and that’s exactly where this dish began. That’s the beauty of fried rice, it's flexible, forgiving, and always a little different each time. This chickpea fried rice is proof that simple ingredients can deliver big flavour.
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Prep Time 25 minutes
Cook Time 15 minutes
Servings 4 people

Equipment

  • A non-stick fry pan or wok
  • A serving dish

Ingredients
  

GARLIC TOFU FOR FRIED RICE

  • 240g (about 1 cup) firm tofu, cut into small cubes
  • 1 tablespoon all-purpose flour or cornflour
  • 1½ teaspoons garlic granules or garlic powder
  • 2 teaspoons light soy sauce
  • Oil, for frying

REST OF INGREDIENTS FOR THE FRIED RICE

  • 80g (½ cup) finely diced brown onion
  • 65g (½ cup) finely diced carrot
  • 75g (½ cup) finely diced red capsicum (bell pepper)
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1½ teaspoons fresh minced chilli (optional)
  • 165g (1 cup) cooked chickpeas
  • 250g (2 cups) cooked, cold rice (white or brown; basmati works well)
  • 2 teaspoons Vegeta (vegetable seasoning)
  • 1/4 - 1/2 teaspoon turmeric powder, (optional, for colour)
  • 15g (¼ cup) finely chopped flat-leaf parsley
  • 3 tablespoons finely chopped spring onions (scallions), for garnish
  • Oil, for frying

Instructions
 

METHOD FOR GARLIC TOFU

  • Lightly oil a non-stick frying pan and heat over medium-high heat.
    Place the tofu in a bowl, add the flour, and gently toss to coat. Shake off any excess flour.
    Add the tofu to the hot pan and cook until golden brown on all sides. Remove from the pan and allow it to cool slightly.
    Transfer the tofu to a bowl, sprinkle over the garlic granules, and toss gently.
    Drizzle with soy sauce and toss again until evenly coated. Set aside until ready to use.

METHOD FOR FRIED RICE

  • Heat a large frying pan or wok over medium-high heat and add a little oil.
    Add the diced onion and cook until softened and lightly golden. Stir in the carrot and capsicum, cooking for a few minutes until just tender.
    Add the garlic, ginger, and chilli (if using), and cook for 30 seconds until fragrant.
    Stir in the chickpeas and cook for a couple of minutes, allowing them to lightly crisp.
    Add the cold rice, breaking up any clumps, and let it fry for a minute or two before mixing everything together.
    Sprinkle over the vegetable seasoning and turmeric powder and toss well to combine.
    Return the garlic soy tofu to the pan and gently mix through until heated.
    Add chopped parsley toss to combine and heat through 2 minutes. Finish with a scattering of finely chopped spring onion. Taste and adjust seasoning if needed.

SERVE

  • Serve hot, straight from the pan. This dish is all about making the most of what you have—so feel free to swap in your own vegetables or add a little heat if you like things spicy.