Empty My Fridge
This Chickpea Rice just Hits Different!
Ingredients
- Canned chickpea400 ml
- Smoked paprika1 tsp
- Salt
- Black pepper
- Avocado oil1 tbsp
- King oyster mushroom170 g
- Tofu · smoked90 g
- Rice1 ½ cups
- Miso · paste1 tbsp
- Scallion4 sticks
- Soy sauce2 tbsp
- Dark soy sauce1 tsp
- Oyster sauce1 tbsp
- Chili oil1 tbsp
- Vinegar1 tsp
Instructions
- Preheat the oven to 375°F. Rinse and drain the chickpeas, toss them in a bowl with the smoked paprika, salt, pepper and avocado oil, then spread them on a parchment-lined baking tray.
- Dice the king oyster mushrooms and smoked tofu, toss them in the same bowl to pick up the leftover seasoning, then add them to the tray and spread evenly. Bake for 30 minutes.
- Meanwhile, rinse and drain the short grain rice two to three times. Put it in a sauté pan with the water and heat on medium-high. When the water starts to bubble, stir in the miso paste.
- Cover and cook on medium-low for 15 minutes, then turn off the heat and let the rice steam for another 10 minutes.
- Chop the green onions. Mix the soy sauce, dark soy sauce, plant-based oyster sauce, chili oil and black vinegar to make the sauce.
- Add the green onions and baked vegetables to the rice, pour in half the sauce and mix. Taste and add more sauce if you like, then plate and serve.
Summarized from Yeung Man Cooking's video. Watch it for the details.
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ScallionRiceMushroomTofuChickpeaMisoCanned chickpeaKing oyster mushroom
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