What a delicious way to transform your leftover chicken into something absolutely spectacular! This Stir Fry Chickpeas with Chicken is one of those brilliant recipes that proves simple ingredients can create extraordinary flavors. It’s the perfect solution when you’ve got some cooked chicken hanging around in the fridge and you want to whip up something both nutritious and satisfying. For ultimate convenience, I’m using canned chickpeas that are already cooked, but feel free to prepare dried chickpeas a day ahead if you prefer that route, just soak them overnight and cook them before starting this dish.
This fantastic dish is incredibly versatile, you can easily cook fresh chicken specifically for it, or simply use whatever leftovers you have on hand. The beauty lies in its simplicity, it’s basically a beautiful sauté of onions and garlic that welcomes chickpeas, cooked rice, shredded chicken, and a perfectly fried egg. You can enjoy this warm straight from the pan or let it cool down for a refreshing cold meal, both ways are absolutely delicious!
Without a doubt, this is one of those convenient and utterly delicious solutions for making the most of leftover chicken and rice. It’s simple, nutritious, and packed with flavor that’ll have everyone asking for seconds. Bon appétit, and let’s get cooking!
Mediterranean Chicken Chickpea Stir Fry Fried Rice
Nothing beats a good, quick and easy stir fry, this time with chickpeas and chicken, its a fantastic meal!
Ingredients
- Rice – +/- 150g (Already Cooked)
- Chicken – 300g (Already Cooked and Shredded)
- Chickpeas – 250g (Canned and Cooked)
- Egg – 1
- Onion – 1 Large
- Garlic – 2 Cloves
- Olive Oil – A Drizzle
- Soy Sauce – A Drizzle
- Cilantro – A Pinch
- Paprika – A Pinch
- Cayenne Pepper – A Pinch
- Pepper – A Pinch
- Salt – A Pinch
Directions
- Start by sautéing the onion and garlic in a frying pan with a drizzle of olive oil over medium heat, season with a pinch of salt, and sauté until the onion is golden brown.
- When the onion is golden brown, add the cooked rice and fry it a little (add a little more olive oil if necessary).
- When the rice is golden brown, add the chickpeas and shredded chicken, season everything with a dash of soy sauce, paprika, cayenne pepper, salt, and pepper, and sauté for a few minutes.
- Finally, make some space in the pan, add a drizzle of olive oil and crack an egg into it. In this case, you can make it sunny side up or scrambled. I like it in fried rice, a soft-scrambled egg (with some white and some yolk).
- When the egg is almost ready, mix everything together, taste and adjust the seasoning, and that’s it! Serve sprinkled with chopped cilantro. Bon appétit!
Day-old rice works best for frying as it’s less sticky. Jasmine, basmati, or even brown rice all work wonderfully.
If using dried chickpeas, soak them overnight and cook until tender. Canned chickpeas should be drained and rinsed before adding.
Adjust the cayenne pepper to your heat preference, start with just a tiny pinch and build up.
The slightly scrambled egg technique mentioned creates beautiful ribbons throughout the dish, but feel free to make it fully scrambled or keep it sunny-side up.
This dish tastes even better the next day when the flavors have melded together. Perfect for meal prep!
Feel free to add bell peppers, carrots, or peas for extra vegetables and color.
This recipe for Mediterranean Chicken Chickpea Stir Fry Fried Rice was originally created on BakeAfter.com. Esta receita de Salada de Grão de Bico com Frango foi publicada em português no Iguaria.com.
Nutrition
Per Serving: 473 calories; 10 g fat; 48 g carbohydrates; 47 g protein.Did you try this recipe?
Let me know how it turned out for you! What are your favorite type of fried ride dishes! Leave a comment below ;D
