Chickpea and mushroom stir fry with fried eggs!!!!
YASSS! This is happening! A healthy and easy vegetarian stir fry with a fried egg on top!!! I mean the sauteed mushrooms, bell peppers, and chickpeas are already in a super tasty salty, sweet, and slightly spicy sauce. How could that situation get any better?!?!
With adding a fried egg on top of course! A fried egg with a runny yolk so that the moment you cut into that egg the runny yolk mingles with the saucy veggies and the soft fluffy rice. Could Monday night dinner get any better RN?! Probably not.
And YES you can make this chickpea and mushroom stir fry on a weeknight. It only takes about 30 minutes to make and only requires 2 pans and a mixing bowl…and a knife to chop up the veggies! Don’t you just love stir fries that way?! How many veggies you can pack into the dish but it cooks up in no time at all!
All those veggies. Let’s discuss…we’ve got…
- mushrooms – 2 kinds, button and shittake (OBSSESSED!)
- a few carrots – for swetness
- red and green bell peppers – for crunch
- chickpeas – for fiber & protein
All of those glorious, nutrition packed veggies are cooked in a salty, sweet, garlicky, and slightly spicy sauce! Yes and yes!!!! And it is all soaked up by the rice. I’ve also made this dish with quinoa and it’s super delicious too but fluffy rice is THE BEST. And let’s not forget the fried egg with the runny yolk that is the star of the show!!
BTW we love to fry up two eggs per serving for even more protein and egg yolk magic.
This chickpea and mushroom stir fry was inspired by a dish at one of my fave restaurants here in Cedar Rapids. I ordered it twice and then they took it off the menu…I was sooo sad! As any food blogger would do I made a note of it and re-created it at home. I must admit that from what I can remember I might even like my version more than the restaurant’s version – toot my own horn much? In my defense the second time I ordered the chickpea and mushroom stir fry at the restaurant they brought it out to me with hard egg yolks. NOT COOL DUDES!!!
Okay if you’re not into runny egg yolk or you shouldn’t eat it for some reason, don’t worry just cook your egg a little longer for that hard yolk and it will still be tasty and super saucy! BUT runny egg yolk truly is one of the best things in life.
How many times have I said the word yolk?! It’s kind of a weird word to say in your head repeatedly. Yolk, yolk, yolk, YOLK!!!!
I’m done now.
Chickpeas and mushrooms stir fry is one of the first recipes I made for the blog after Christmas break, and it felt amazing! The tested version was perfect, no adjustments were needed in the final recipe (which is rare) and eating it filled my heart with so much joy. I unplugged during Christmas. I didn’t read any other food blogs or post on Instagram or think about recipes or cook any food because food was provided for me (thanks family) – taking that little break gave me a refresher to jump back into making recipes for you with a restored mind and taste buds and fresh ideas. (Be excited for the upcoming recipes I will have for you!!!!)
I wanted to tell you this to encourage you that if you feel a little burnt out from whatever it is you do (especially if it’s creative) that it’s okay to take a break. It’s necessary, you NEED it. And you will often find that you return with fresh eyes and renewed ambition.
I know that not everyone can just drop everything they’re doing for a week and a half. BUT I encourage you to find a way to take a break once in a while. Take ONE day off, or an afternoon, or a weekend or whatever you can. You DESERVE it, friends!
Also thank you so much for sticking around, returning, and continuing to read my posts and make my recipes. It means the world to me and is so awesome that I get the chance to connect with people from around the world. You’re the best! 🙂
That’s my little food-for-thought/advice for the day.
I hope you enjoy this chickpea and mushroom stir fry with fried eggs as much as we do. It’s hearty, healthy, comforting, and perfect for weeknight meals!
This week is going to be FAB!
P.S. One more note:
If you follow my Instagram stories you know that I am getting Lasik eye surgery done TOMORROW night (Tuesday). When I told someone about it the other day they asked, “why, what’s wrong with your eyes?”. Nothing. Well except that I can’t see ANYTHING without correction (-7 prescription) LOL. I am beyond excited for how this will change my life and enhance the activities I love to do, like swimming, hiking, skiing, biking, PHOTOGRAPHY…pretty much everything in life!
The healing time is short, one to two days before I can go back to most of my regular activities. However, depending on how my eyes heal I may be sensitive to light, aka computer screens. 90% percent of my work is done on the computer or my phone…so depending on how I heal I may or may not have to take a few days off from blogging. Just letting you know that I may be taking a break from posting for a few days. BUT when I come back I will have SUPER VISION and will be able to take even more gorgeous food photos for you because right now my current situation is that the anti-fog coating on my glasses is peeling off making it really annoying to see details, ugh! But soon I won’t need glasses ever again!
For now I leave you with this super tasty chickpea and mushroom stir fry!
Send all your happy thoughts my way tomorrow night, please and thank you! See you soon.
- Brown/white rice or quinoa for serving (aka a grain of your choice)
- ½ cup gluten free Soy sauce or tamari (or sub coconut aminos for soy free)
- ¼ cup Rice vinegar
- 3 to 6 tablespoon Honey (or sub maple syrup)
- 2 inches Ginger, grated
- ¼ cup chili garlic paste
- Optional: 2 teaspoons Sesame oil
- Optional : 2 tablespoons Fish sauce
- Optional: sriracha, to taste
- 1 tablespoon Corn starch or arrow root starch
- 2 tablespoons butter (sub vegan butter for dairy free)
- 1 teaspoon coconut oil
- ½ onion, sliced
- 8 ounces button mushrooms, quartered
- 8 ounces shiitake mushrooms, sliced*
- 3 - 4 carrots, sliced
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut int chunks
- 1 15 ounce can of chickpeas, drained and rinsed
- 1 teaspoon coconut oil (for each time you cook the eggs)
- 8 to 10 eggs (about 1 to 2 eggs per serving)
- For garnish:
- Green onions, sliced
- Optional: Black sesame seeds
- Cook your grains: Follow package instructions for cooking up your rice or quinoa. Once they are done cooking set the grains aside with the lid on to keep them warm.
- Make the sauce: In a small mixing bowl whisk everything together EXCEPT FOR THE CORNSTARCH, until well combined. Taste and adjust as desired. Set aside.
- Sautee the veggies: Heat a large skillet over medium heat. Melt the butter and cooconut oil. Add the onions, mushrooms, and carrots. Sautee until the mushrooms have reduced and the onions have become translucent and the carrots soft, about 5 to 8 minutes.
- Add the rest of the veggies & Sauce: Stir in the bell peppers and drained chickpeas. Saute for 1 minute. Turn up the heat and add the sauce, bring to a light simmer. Allow the sauce to simmer for 3 minutes, until the peppers are soft.
- Add the corn starch: In a small bowl mix the corn starch and a little bit of water until no lumps remain. Add the corn starch slurry to the pan. Allow the corn starch to thicken the sauce, about 2 minutes. Remove the pan from the heat, cover with a lid to keep warm and set aside.
- Fry the eggs: Heat 1 teaspoon oil in a seperate nonstick skillet. Cook eggs until the white parts are done and the yolk is still runny, about 3 mniutes. Or cook longer for solid yolks. Only cook as many eggs as you are wanting per serving at this time, we like 2 eggs per seriving. IF you are going to have leftovers than make eggs just before serving.
- Finish: While the egg is cooking plate up, spoon your desired amount of rice or quinoa into your serving bowl. Spoon desired amount of veggies and sauce. Add the egg on top once cooked. Sprinkle the egg with black sesame seeds and salt, if desired. Garnish the rice and veggies with the green onion. Eat immediately! Yum!
- Leftovers: Store the leftovers in separate containers (rice/quinoa separate from the veggies and sauce). Cook any remaining eggs just before eating leftovers.
I really enjoyed eating this dish with a handful of spinach thrown on top and then wilted slightly by the warm egg. Not necessary but just another way I got in some extra veggies. 😉