clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low FODMAP nasi goreng

Low FODMAP nasi goreng

  • Author: Karlijn
  • Total Time: 1 hour
  • Servings: 3 1x


Simple homemade low FODMAP nasi goreng with marinated chicken thigh, bacon, veggies and a homemade spices mix. Gluten-free and lactose-free.



For the nasi:

  • 250 g (1 1/8 cup) white rice (I used basmati rice)
  • 1 bok choy
  • 1 green bell pepper*
  • 2 medium-sized carrots
  • 2 stalks spring onion (only the green part)
  • 300400 g (1014 oz) chicken thigh, cut into pieces
  • 75 g (3 oz) bacon pieces (optional)
  • 2 tbsp sweet soy sauce
  • ½ tsp sambal oelek (chilli paste)
  • 1 tbsp garlic-infused olive oil
  • 3 eggs

For the spices mix:

  • 1 tbsp cumin
  • ½ tsp laos
  • ½ tsp turmeric
  • ½ tsp ginger
  • Pepper
  • Salt


  1. Boil the rice according to the instructions on the package. Put the rice back into the pan after draining it. Put the lid on and put it aside.
  2. Mix the sweet soy sauce together with the sambal in a bowl. Add the pieces of chicken thigh, stir and leave it to marinate for 20 minutes.
  3. In the meantime cut the bok choy, bell pepper, carrot and spring onion into pieces.
  4. Heat some garlic-infused olive oil in a pan and fry the chicken thigh and bacon pieces until cooked.
  5. Add the bell pepper and the carrots and fry for a few minutes. Then add the spring onion and the bok choy too. Stir together and fry until all vegetables have softened.
  6. Mix the spices for the spices mix together in a bowl and add to the pan. Stir everything together.
  7. Add the rice and stir everything together again. Taste the nasi and, if necessary, add some extra spices, salt, sambal or sweet soy sauce.
  8. Fry the eggs in another pan and serve them with the nasi.


*Green bell pepper is low FODMAP up to 75 g per serving. Red bell pepper is low FODMAP up to 43 g per serving. So if you want to use red bell pepper, make sure you stick to the serving size of 43 g per serving.

You can vary the vegetables in this recipe or add some extra vegetables. For example:  bean sprouts, zucchini (max. 60 g per serving) or the green part of leeks.

Great to serve with sour cucumbers, a slice of ham and a fried egg, pickles (make sure no onion has been added) and/or natural prawn crackers (make sure no high FODMAP ingredients have been added)

  • Prep Time: 20 min
  • Cook Time: 40 min
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Indonesian