Chickpea Seitan Fried Rice Recipe
By Veegs
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
Ingredients
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
Instructions
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.
