If I could only make One Rice Recipe...

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C). Drain and rinse the chickpeas, dry them in a towel, and remove the towel.
2. Cut the king oyster mushrooms into cubes a little larger than a chickpea and add them to the chickpeas.
3. Add the smoked paprika, sweet paprika, cayenne, a generous pinch of salt and the avocado oil. Toss, then spread on a parchment-lined baking tray.
4. Finely chop the garlic. Rinse and drain the rice in a sieve and set aside.
5. Heat a sauté pan over medium-low heat. Add the chili oil and garlic, stir and cook for about 1 minute. Add the tomato paste and cook for another minute. Add the rice, turn the heat to medium-high and stir.
6. Add the water and stir once, then leave undisturbed. When it starts to bubble, let it bubble for about 1 minute. Cover and cook on medium-low for 15 minutes.
7. Put the chickpeas and mushrooms in the oven and bake for 20 to 25 minutes.
8. Mix the soy sauce, dark soy sauce, sesame oil, black vinegar and maple syrup. Chop the Thai basil and set aside.
9. After the rice has cooked for 15 minutes, turn off the heat and let it steam for 10 more minutes.
10. Plate the rice, spoon over some sauce, and top with the roasted chickpeas and mushrooms and chopped basil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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GarlicRiceMushroomTomato pasteChickpeaCanned chickpeaKing oyster mushroom