Description
A basic recipe for low FODMAP fried rice with egg and vegetables. Easy to make, vegetarian and delicious as a main or side dish.
Ingredients
Scale
- 400 g (2 cups) basmati rice (or another long-grain rice), measured uncooked
- 200 g (7 oz) green beans
- 2.5 tbsp butter
- 2 eggs, scrambled
- 2 tbsp lactose-free milk
- 200 g (7 oz) carrots, in thin slices
- 3 stalks of spring onion, the green part only, in rings
- 3 tbsp soy sauce (use gluten-free soy sauce if you have to eat strictly gluten-free)
Instructions
- Make sure you have cooked the rice a day in advance and that it has cooled down well. Didn’t cook rice beforehand? Then see the tips above this recipe.
- Clean the green beans by cutting off the ends. Cut into small pieces.
- Bring a pan of water to the boil and add the green beans with a pinch of salt. Boil for 6 minutes and drain. Set aside.
- Heat 1/2 tbsp butter in a wok or large frying pan.
- Beat the eggs in a bowl with the lactose-free milk and beat well.
- Add the eggs to the pan and keep stirring continuously until you have scrambled eggs.
- Place the scrambled eggs in a bowl and set aside.
- Add another tablespoon of butter to the pan and heat the pan until the butter has melted.
- Add the green beans and carrots and cook for about 5 minutes until the vegetables are tender.
- Add the final tablespoon of butter to the pan and wait until it has melted.
- Add the rice, soy sauce and spring onion to the rice and mix very well.
- Increase the heat slightly and cook the rice for about 4 minutes, stirring frequently.
- Finally add the scrambled eggs and stir everything together.
- Serve right away.
Notes
Store: the fried rice stays good for 3-4 days. Keep it in the fridge and store it in a closed container.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 483
- Fat: 10
- Carbohydrates: 83
- Fiber: 5
- Protein: 14
