Fried Rice w/ Chickpeas

I think I tried four different rice recipes this week. This one and the one below were both DELICIOUS! The other was more of a pilaf and this one is more of a fried rice. And I could get my kids to eat chickpeas. Who knew?

Adapted from here.

Ingredients:

1 1/2 cups water

1/2 teaspoon salt
3/4 cup uncooked brown rice
3 tablespoons butter
1 1/2 cups chopped onion
1 clove garlic, minced
2 carrots, sliced
2 cups fresh sliced mushrooms
1 cup chickpeas
2 eggs, beaten

Directions:
- Bring 1-1/2 cups water to boil, add rice.

- Bring contents back to a boil, cover the pot and simmer for 45-50 minutes, or until rice is tender.
- Approximately 20 minutes before rice is finished cooking heat the butter in a large skillet over medium heat.

- Stir in onions and saute them, stirring frequently until they soften.

- Add the garlic, and carrots and continue stirring for 5 minutes.
- Place mushrooms inside of skillet and cook until mushrooms begin to brown, about 10 minutes. - Add the chickpeas and cook 1 more minute.

- When the rice is finished cooking pour the eggs into the skillet and cook the mixture, stirring constantly until the eggs are cooked.

- Remove the skillet from the heat.

- Spoon the cooked rice into the skillet and stir well. Serve.

Tips & Tricks:

- This could easily be done with white rice instead of brown (if you prefer). You would just have to cook the rice according to package instructions (and adjust the water/rice amounts accordingly).

- You could easily add whatever veggies you wanted to this. It's pretty flexible.

- I used two cloves of garlic and probably could have used more.