Gochujang Maple Chickpea & Edamame Power Skillet with Crispy Rice Crust

Pinterest is buzzing with easy high-protein skillet meals featuring bold Korean and fusion flavors. This unique dish combines the sweet-heat of gochujang with maple syrup in a crispy rice skillet, delivering 25g of protein from chickpeas and edamame. It's a vegetarian powerhouse meal that comes together in one pan with minimal prep and maximum flavor impact.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 cups cooked short-grain rice (preferably day-old)
• 2 tbsp neutral oil, divided
• 1 (15 oz) can chickpeas, drained and patted dry
• 1 cup shelled edamame (thawed if frozen)
• 3 tbsp gochujang paste
• 2 tbsp pure maple syrup
• 1 tbsp soy sauce or tamari
• 2 tsp toasted sesame oil
• 3 garlic cloves, minced
• 1 tsp freshly grated ginger
• 2 green onions, thinly sliced (white and green parts separated)
• 1 tbsp toasted sesame seeds
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Press day-old rice evenly into the bottom of a 10-inch oven-safe skillet to form a compact, even layer.
2. Heat 1 tbsp neutral oil in the skillet over medium-high heat until shimmering. Place the skillet over the heat and cook undisturbed for 8-10 minutes until the bottom forms a golden, crispy crust.
3. While rice cooks, whisk together gochujang, maple syrup, soy sauce, and sesame oil in a small bowl until smooth.
4. Heat remaining 1 tbsp oil in a separate non-stick pan over medium-high heat. Add chickpeas and cook for 5-6 minutes, shaking occasionally, until lightly browned and crisp.
5. Add edamame, garlic, ginger, and white parts of green onions to the chickpeas. Cook for 2-3 minutes until fragrant.
6. Pour the gochujang maple sauce over the chickpea-edamame mixture. Stir constantly for 2-3 minutes until sauce thickens and coats everything evenly.
7. Carefully slide the crispy rice skillet off the heat (use oven mitts!). Spoon the saucy chickpea mixture evenly over the rice crust.
8. Place the entire skillet under a preheated broiler for 2-3 minutes to caramelize the top slightly.
9. Remove from oven and immediately garnish with green onion tops, sesame seeds, and fresh cilantro.
10. Serve hot with lime wedges for squeezing over each portion.

Chef's Note

For the crispiest rice crust, use rice that's been refrigerated overnight and press it firmly into the skillet before heating. Don't touch it while it cooks!

Make-Ahead Tips

Cook rice 1-2 days ahead. Store sauce mixture in fridge for up to 3 days. Assemble and cook fresh for best texture.

Substitutions

Use brown rice for extra fiber, swap chickpeas for baked tofu cubes, replace maple syrup with honey or agave, use coconut aminos for soy-free option.