Chili oil rice with roasted chickpeas and king oyster mushrooms
Yeung Man Cooking · ♥ 16.6K likes · 374.7K views · 10 min video
Read about chickpeas in the BrightCulinary Book
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Ingredients
Method
Techniques
- 400 ml chickpeas
Heat the oven to 400F, rinse the chickpeas and toss them in a bowl lined with paper towel to take off moisture.
- 3 whole king oyster mushrooms
Chop the king oyster mushrooms into cubes about chickpea size, slightly larger, since they condense in the oven, and add them to the chickpeas.
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp cayenne pepper
- salt
- 2 tbsp avocado oil
Toss with the smoked paprika, sweet paprika, cayenne, salt and avocado oil and spread on a parchment-lined baking tray without overlapping.
Seasoning the tray for roasting
- 3 pieces garlic
- 2 cups basmati rice
Finely chop the garlic. Rinse and drain the basmati rice to get rid of excess starch.
- 3 tbsp chili oil
- 1 tbsp tomato paste
In a saute pan over medium-low heat add the chili oil and cook the garlic gently about a minute.
Add the tomato paste and fry gently about a minute, then add the rice and stir on medium-high.
- 2 cups water
Add the water, stir once and do not disturb. Let it bubble about a minute, then turn to medium-low, cover and cook 15 minutes.
Bake the chickpeas and mushrooms 20 to 25 minutes.
- 2 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tsp toasted sesame oil
- 1 tsp Chinese black vinegar
- 1 tbsp maple syrup
Stir together the soy sauce, dark soy sauce, toasted sesame oil, Chinese black vinegar and maple syrup as a pour-over sauce; the rice itself is unseasoned.
Turn the heat off and let the rice steam a further 10 minutes, then loosen with a rice paddle to reveal the caramelized bottom layer.
Plate the rice, spoon over some of the sauce, top with the chickpeas and mushrooms and add fresh basil.
Tasting