500ml/ 18 fl oz hot low FODMAP chicken stock
250g/ 9oz long grain rice
300g/ 11oz cooked turkey or chicken, diced
250g/ 9oz baby spinach
2 carrots, shredded
1 tsp toasted sesame oil
1 tsp toasted sesame seed
2 tbsp vegetable oil
2 tbsp chili sauce
Pour the chicken stock into a large pan and bring to the boil.
Add the rice and turkey, bring back to the boil and simmer for 12-15 mins until the stock has been absorbed and rice is tender.
Meanwhile, put the spinach in a colander and pour over a kettle of hot water to lightly wilt.
Keep the spinach and carrots separate, but dress both with the sesame oil and seeds.
Cover the cooked rice with a lid and leave to sit for a couple of mins.
Meanwhile, heat vegetable oil in a non-stick pan set over a high heat. Fry eggs so the white crisps up nicely round the edges.
Spoon the rice into large bowls and arrange the spinach and carrots on top.
Finish each with a fried egg and a dollop of chili sauce. Serve immediately.
Recipe adapted from: Good Food
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