Chickpea & Veggie Fried Rice

25 minutes, Great use of leftover rice, Filling plant-based dinner

Serves: | Cooking Time:

Plant-Based Protein - we can link our chickpeas, rice

From Your Large Family Box:

  • 1 sweet corn cob (kernels sliced off)
  • 125g green beans (chopped)
  • 100g carrots (diced small)
  • 2 celery stalks (~150g, diced)
  • ½ bunch bok choy (sliced)
  • ½ red onion (~70g, diced)

Pantry:

1 can chickpeas (drained), 3 cups cooked rice, 2 tbsp soy sauce, 1 tbsp oil

  1. Heat oil in large pan or wok.
  2. Sauté onion, carrot and celery for 3–4 mins.
  3. Add corn, beans and bok choy. Stir fry 3 minutes.
  4. Add chickpeas and rice.
  5. Stir through soy sauce and cook until heated through.

Go Back