CHICKPEA SEITAN FRIED RICE

SERVES 2 PORTIONS

1 cup jasmine rice

1 cup Pressure Cooker Tender Patties

1 425g (15oz) can chickpeas, drained and rinsed

3 tbsp tamari

3 tbsp maple syrup

1⁄4 tsp ground ginger

2 tbsp coconut oil

2 carrots, peeled and diced small

1 clove garlic, minced

Green onions, sliced, for garnish

NUTRITIONAL VALUES

Calories: 1406kcal
Fat: 29.3g (14.4g S.Fat)
Carbs: 229.3g
Protein: 61.7g
Sugar: 44.1g
Sodium: 1632mg

METHOD

In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, cover, and cook for 20 minutes, or until the water has been absorbed and the rice is tender. Place aside.

In a food processor, pulse the seitan a few times to make small pieces. Place in a small bowl.

Add the chickpeas to the food processor and pulse three or four times to make small pieces.

Set aside the tamari, maple syrup, and ginger in a small bowl.

Heat the oil in a large skillet over medium-high heat. Fry the carrots for 5 to 10 minutes, flipping with a spatula. Reduce the heat as needed to keep the carrots from burning. Cook for 1 minute after adding the garlic. Continue to sauté the rice, prepared chickpeas, and seitan until the seitan begins to brown. Continue stirring and flipping with a spatula to incorporate all of the sauce and to slightly cook it.

Garnish with the sliced green onions and serve.