Serves: 1


  • 1-2 servings of cooked rice (google says one serving is around 1/3 cup = 70g uncooked rice per person)
  • 1 red onion
  • 1 bell pepper or 2-3 tiny ones
  • 1 small piece of fresh ginger (around 2.5cm) or ground ginger
  • oil for the pan
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • hot sauce to taste (I added 1/2 tsp)
  • 2 tsp rice syrup (mirin) or alternative sweet syrup
  • 2 tbsp white wine vinegar
  • 1 tbsp tomato puree
  • 1/2 can chickpeas (120g; 4,23oz)
  • extra water to adjust the consistency
  • sesame seeds; spring onion for serving


  1. Cook the rice according to the packet.

  2. Chop onion, pepper, and ginger.

  3. Add oil to pan, bring to medium, sautee veg for 6-8 minutes.

  4. combine cornstarch and water in a small bowl. Add soy sauce, Ketchup, rice syrup, white wine vinegar, and tomato puree.

  5. Add to the pan along with half a can of chickpeas.

  6. Bring the heat to medium high and simmer for another 6-8 minutes. As it simmers, add water to adjust consistency.

  7. Leave to cool then pack in lunchbox.


This was good, I cooked it without hot sauce and pepper as I didn't have any and it would probably be better with those.

Source: Mina Rome (Youtube)