Easy vegan fried rice, made with chickpeas! This recipe is simple, tasty and packed full of vegetables for a main course or side dish that's healthy and not missing any flavour. Gluten-free, oil-free, better than takeout!
Cook the rice according to packaging instructions, until soft and fluffy but not overcooked. This usually takes 15-20 minutes.
Add the chickpeas, tahini, tamari, nutritional yeast, cumin, garlic salt, turmeric, curry powder and black salt to a mixing bowl. Stir together well and mash the chickpeas down lightly with a fork.
Add the onion and the shiitake mushrooms to a non-stick frying pan or wok and sauté for 4-5 minutes, until the mushrooms soften. Then, add the beansprouts and green beans and stir for a further 2-3 minutes, until the beans are bright green.
Stir in the chickpeas together with the tomato paste and cook for 2 minutes, stirring frequently, to combine the ingredients.
Drain and rinse the rice, then transfer it to the frying pan. Turn down the heat to low and stir for 2-3 minutes, ensuring that the rice is well-coated in the chickpea 'egg' sauce.
* Use any other rice variety (wholegrain rice is delicious in this recipe), but keep in mind this may affect cooking time.