Homemade Veggie Egg Fried Rice Bowl With Crispy Chickpeas Recipe: Step-by-Step Instructions for a Satisfying Rice Bowl

Looking for an easy veggie egg fried rice bowl? This recipe walks you through every step.

Ingredients

• 300 g rice, uncooked
• 3 eggs
• 1 cup frozen peas
• 2 carrots, diced
• 2 tbsp soy sauce
• 2 tbsp oil
• 1 can (400 g) chickpeas, drained
• 1 tbsp olive oil
• 1 tsp paprika

Instructions

1. Cook the rice according to the package directions.
2. Scramble the eggs in the oil, add the carrots and peas and cook for 4 minutes, then stir in the soy sauce.
3. Roast the chickpeas with the oil and paprika at 200 °C (400 °F) for 20 minutes until crisp.
4. Spoon the rice into bowls and top with everything, finishing with crispy chickpeas.

Tips

• Taste as you go and adjust the salt, acid, and seasoning at the end.
• Use the freshest ingredients you can find for the best flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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