Chickpea Seitan Fried Rice

Chickpea Seitan Fried Rice Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 15 minutes


1 cup jasmine rice

1 cup Pressure Cooker Tender Patties

1 15-ounce can chickpeas, drained and rinsed

3 tablespoons tamari

3 tablespoons maple syrup

¼ teaspoon ground ginger

2 tablespoons coconut oil

2 carrots, peeled and diced small

1 clove garlic, minced

Green onions, sliced, for garnish


1Add the rice to a medium saucepan and add 2 cups water. Bring to a boil, cover, turn down the heat to low, and cook for 20 minutes or until the water is absorbed and the rice is tender. Set aside.

2Place the seitan in a food processor and pulse a few times to make small pieces. Transfer to a small bowl.

3Add the chickpeas to the food processor and pulse them to make small pieces, about three or four pulses.

4Mix the tamari, maple syrup, and ginger in a small bowl and set aside.

5In a large skillet, add the oil and heat over medium-high heat. Add the carrots and fry, flipping with a spatula, for about 5 to 10 minutes. Turn down the heat if necessary to keep the carrots from burning. Add the garlic and stir; cook for 1 minute. Add the rice, prepared chickpeas, and seitan and continue to sauté until there is some browning on the seitan. Add the sauce mixture and continue stirring and flipping with a spatula to incorporate all the sauce and to slightly cook it.

6Serve garnished with the sliced green onions.

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