Chickpea Fried Rice

Serves 2
Prep Time 5 mins
Cook Time 15 mins

Chick-puuulease! Am I right ladies?!


  • 1 cup rice
  • 1/2 tsp turmeric (for the rice water)
  • 1/2 tsp veg stock (I used vecon but use powdered or cube if you want)
  • 2 small red onions
  • 1 clove garlic, minced
  • 6 medium mushrooms, chopped
  • 2 carrots, spiralized or grated
  • 2 handfuls of spinach
  • 1/2 cup frozen peas
  • 1 can chickpeas, drained
  • 2 tbsp nutritional yeast
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1 tbsp dark soy sauce
  • pinch of salt and pepper
  • 2 tbsp soy sauce
  • Juice of 1/2 lemon
  • 1 spring onion, chopped


Cook one cup of rice according to packet instructions. I throw some ground turmeric into the water because you can never have enough turmeric in your life, and also it makes the rice all nice and orange, which in turn makes your insides all nice and orange.

Mix the stock with 1/2 a cup of boiling water and pour into a big pan. Let it simmer.

Throw in the onions and garlic and cook for 5 minutes until softened.

Add in the mushrooms, carrot noodles, peas and spinach. Pour in more water if there’s none left in the pan. Let them cook for 5 minutes, or until tender.

While this cooks pour the drained chickpeas into a bowl. Add in the nutritional yeast, turmeric, paprika, salt and pepper, then mash with a potato masher until it’s a little mushy but not smooth like hummus, don’t go mental with the mashing. Add the soy sauce and stir.

Pour these beans into the pan and shimmy it around like you just don’t care.

Drain the rice and pour into the pan too. Stir in the 2 tbsp light soy sauce and let cook for a minute.

Top with lemon juice and spring onions and eat with a big smug smile on your big smug face.


Top Tip

The photo above was taken just before I added in the rice, in case you were wondering why yours doesn’t look the same. DON’T PANIC.

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