FODMAP friendly vegetarian fried rice
FODMAP friendly, gluten free, vegetarian
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
FOR THE FODMAP FRIENDLY FRIED RICE (serves 2-4 depending on appetite):
- 1 cup white rice
- 2 medium carrots
- 1 bunch broccolini
- 2 bunches pak choi
- whatever other vegetables you want to chuck in it's pretty veg packed as is
- 4 eggs
- Salt and pepper I like to use white pepper in this instance
- 3 + tablespoons peanut oil
- 15-20 g freshly grated ginger
- 2 tablespoons Tamari
- Fresh red chilli
- Lime pieces
- An extra fried egg
- Toasted peanuts probably horribly inauthentic but still delicious
Fill a large pot with water, and then bring it to the boil. Once boiling, add your rice, and continue to cook, turning down the heat slightly until the rice is done. You can use the absorption method if you desire, but I tend to fuse my pot and rice together whenever I try.
Add a splash of oil to a saucepan over a high heat. Whisk your eggs in a medium bowl, adding a generous pinch of salt and pepper (I like to use white pepper.) Once the eggs are completely whisked and the whites are mixed in, add the eggs to the hot pan, and scramble. Leave them a little underdone, and set aside.
In a wok or large saucepan, add 1-2 tablespoons of peanut oil, and fry your hardest vegetable first (generally carrot.) Continue in this fashion until all the vegetables are cooked. Remove them from the pan.
Add a splash more of peanut oil and the grated ginger. You can add a teaspoon of sugar here if you fancy. Once it is fragrant, add the vegetables back in, followed by the rice. Turn the heat up to high and stir thoroughly to combine, before splashing over the Tamari and adding the egg.
Continue mixing until combined and steaming hot. Serve with chopped chilli, and any host of the optionals listed above.