2 cups of uncooked long-grain white rice
2 Tbsp of cooking oil
2 large onions peeled and diced
2 cloves garlic peeled and minced
1 Tbsp of red chili paste optional
Salt and freshly ground pepper to taste
2 cups of soy bean sprouts
2 stalks of green onions finely chopped
15 oz of canned chickpeas/garbanzo beans drained and rinse with water
1 Tbsp of good quality curry powder
1 Tbsp of Olive oil
Pinch of salt
Preheat your oven to 350 F. Drain off the liquid and rinse the chickpeas with water until it’s no longer “slimy”. Spread the chickpeas on a baking sheet and pick out the loose skin from the chick peas. Pat them really dry with clean kitchen towel. Drizzle with some olive oil, curry powder, and salt. Lightly toss to coat them evenly. Pop into the oven and roast for about 40 minutes to 1 hour (depending on your oven) until they are crispy and golden brown. Keep them warm while you are getting other things ready.
Rinse the rice with water until the water is clear. If you are cooking your rice with rice cooker, use about 1 1/2 cups of water to cook the rice. If you are not using rice cooker, use 2 cups of water. Bring to a boil and then lower the heat to let it simmer uncovered until all liquid is almost absorbed. Turn off the heat and cover with a lid for 15 minutes and then uncover and fluff the rice with a fork and let it completely cool down (repeat: COMPLETELY!!).
When ready to make the fried rice. Preheat the wok or skillet on high heat. Add in the cooking oil and swirl to coat the wok/skillet. Add in the onions and garlic and saute until the onions are soft, about 3 minutes. Add in the red chili paste if using. Add in the cooked rice and roasted chickpeas into the wok or skillet. Toss to mix everything. Season with salt and freshly ground black pepper to your taste. Add in the soy bean sprouts and stir to mix again. I like my sprouts to be still slightly crunchy, so don’t cook for too long. Turn off the heat and sprinkle in the green onions, squeeze in some lime juice and stir one last time to mix and serve immediately.
Serve with shallot and chili sambal.