Flavor and protein packed, this vegan pork fried chickpea rice is everything you want a dinner to be. Nutrient dense, because of the silky collards, filling, because of the filling chickpea rice, and out of this world delicious. You won’t realize it’s vegan until you’ve finished the plate.
This meal features Chickpea Rice from Banza! I was a bit skeptical, but they weren’t lying when they said chickpeas makes delicious rice! From their website:
Chickpeas make delicious rice! That’s why we used them to create Banza Chickpea Rice. With 3x the protein, 2x the fiber, and nearly 30% fewer net carbs, it's a tasty, nutritious addition to your favorite meals and a twist on a time-honored staple.
If you are looking to reduce your consumption of gluten or rice, Banza has a wide range of chickpea-based products that you can easily swap for your dinner favorites.
My family loved this filling & delicious takeout - fake out. I hope you do too!
Ingredients:
- 1 package of Banza Chickpea Rice
- 1 cup of Alkaline Pork Belly (recipe can be found in my cookbook)
- 1 tsp avocado oil (or cooking oil of choice)
- 1 white onion, diced
- 1 red bell pepper, diced
- 1 tablespoon of grated ginger
- 2 green onions, chopped
- 1 garlic, minced
- 1 c of shredded collard greens
- 1 tbsp coconut aminos
- 1 tbsp black or regular sesame oil
- 1 tsp onion powder
- 1 tsp ginger powder
- 1 tsp smoked paprika
- Salt & pepper to taste
Directions:
- Clean, chop, and prep all of your veggies and set aside.
- Prepare & marinate the alkaline pork belly according to instructions provided in my cookbook.
- Prepare chickpea rice according to box directions. Drain and set aside.
- In a large pan, heat cooking oil on medium heat. Add in marinating alkaline pork belly and all of its marinade into the pan. Allow to cook until warmed through or until crispy - depending on how you want the alkaline pork to turn out. I cooked mine for about 5-10 minutes on medium high heat.
- Add in your aromatic spices (ginger, onion, bell pepper, and some scallions) and let them cook until fragrant - about two minutes. Add in your collard greens. Stir well to incorporate and cook for one minute.
- Add in your cooked rice, coconut aminos, and additional seasonings. Drizzle on sesame oil, and let this mixture cook for a final minute.
- Serve with chopped scallions on top.
This can be delicious by itself or as a side. My oven-fried mushrooms would go great with this rice, or a delicious Asian-inspired kale salad
Notes:
- Traditional fried rice includes egg. If you are vegetarian, feel free to add an egg in when you add in the rice. If you are vegan, you can also make a Chickpea egg scramble, set it aside, and add it to the mixture when the rice is added.
- Use stems from collards or kale instead of celery if you avoid celery.
- Use quinoa instead of chickpea rice if you avoid chickpeas or ingredients in the chickpea rice.
- Use kale if you avoid collards.
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