Brussels Sprouts Fried Chickpea Rice
Watch out! This fried Banza chickpea rice dish is seriously addictive. Make sure the pan to fry the egg is extremely hot, so the whites immediately bubble after coming into contact with the pan. After serving, slice your egg open early into the meal so the yolk has a chance to act as a rich sauce and mingle with all the other ingredients.
- 1 bag Banza tri-color rice
- 1 shallot, thinly sliced
- 2 eggs
- 1 tablespoon olive oil
- 2 leeks, white and light green parts, sliced and rinsed well (2 cups)
- 12 Brussels sprouts, thinly sliced & shredded (1.5 cups)
- 1 teaspoon ginger, grated
- 2 teaspoons rice vinegar
- 1 teaspoon tamari, more to taste
- 1 scallion, chopped
- lime slices, for serving
- In a small pan, fry the shallots in _ inch of a neutral oil, such as sunflower oil, for about 10 seconds or until browned. Drain on a paper towel-lined plate.
- Cook Banza rice according to package instructions. Strain, rinse and reserve.
- In a medium skillet over medium heat, combine the olive oil, leeks and a pinch of salt. Cook until the leeks are softened, stirring occasionally, about 5 minutes. Add the Brussels sprouts, toss to incorporate, and let them cook until soft and lightly browned, 3 to 5 minutes. Add the ginger and rice vinegar and toss to incorporate. Add the Banza rice, tamari and scallions and toss again. Let cook for another few minutes until the rice is warmed through. Taste and adjust seasonings.
- Divide the Banza mixture evenly between two plates. Wipe out the skillet and fry eggs over easy.
- Top each bowl with a fried egg and the shallots. Serve with lime slices.