Low FODMAP egg fried rice with spring onion greens

Name: Low FODMAP egg fried rice with spring onion greens
Total time: 15 min
Cuisine: Chinese
Ingredients: 400g cooked long grain rice, cold; 3 eggs, beaten; 2 tbsp garlic infused oil; 1 carrot, finely diced; 100g green beans, finely chopped; 2 tbsp tamari (gluten free); 1 tsp sesame oil; 4 spring onions greens only, sliced; 0.5 tsp ground white pepper

Fluffy egg fried rice with carrot and green beans, ready in 15 minutes. Use cold leftover rice for the best texture.

Time15 mins
LevelEasy
Costabout £0.72 a head

4 servings

Ingredients

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400 gcooked long grain ricecold
3eggsbeaten
2 tbspgarlic infused oil
1carrotfinely diced
100 ggreen beansfinely chopped
2 tbsptamari (gluten free)
1 tspsesame oil
4spring onions greens onlysliced
½ tspground white pepper

Method

1
Break up any clumps in the cold rice with your fingers.
2
Heat half the oil in a wok over a high heat. Stir fry the carrot and green beans for 3 minutes. Push to the side.
3 min
3
Add the eggs to the empty space and stir for 30 seconds until just set, then break into pieces.
4
Add the remaining oil and the rice. Stir fry for 3 minutes, pressing the rice against the hot wok, until hot and a few grains turn golden.
3 min
5
Splash in the tamari, sesame oil and pepper and toss for 1 minute.
6
Stir through the spring onion greens and serve at once.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.