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A bowl of low FODMAP fried rice with a spoon above it taking a spoonful out of it

Low FODMAP fried rice

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5 from 2 reviews

  • Author: Karlijn
  • Total Time: 20 min
  • Servings: 4 1x
  • Diet: Vegetarian


A basic recipe for low FODMAP fried rice with egg and vegetables. Easy to make, vegetarian and delicious as a main or side dish.


  • 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)


  1. 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.
  2. Clean the green beans by cutting off the ends. Cut into small pieces.
  3. 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.
  4. Heat 1/2 tbsp butter in a wok or large frying pan.
  5. Beat the eggs in a bowl with the lactose-free milk and beat well.
  6. Add the eggs to the pan and keep stirring continuously until you have scrambled eggs.
  7. Place the scrambled eggs in a bowl and set aside.
  8. Add another tablespoon of butter to the pan and heat the pan until the butter has melted.
  9. Add the green beans and carrots and cook for about 5 minutes until the vegetables are tender.
  10. Add the final tablespoon of butter to the pan and wait until it has melted.
  11. Add the rice, soy sauce and spring onion to the rice and mix very well.
  12. Increase the heat slightly and cook the rice for about 4 minutes, stirring frequently.
  13. Finally add the scrambled eggs and stir everything together.
  14. Serve right away.


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


  • Serving Size: 1 serving (1/4 of the recipe)
  • Calories: 483
  • Fat: 10
  • Carbohydrates: 83
  • Fiber: 5
  • Protein: 14