100g basmati rice or long-grain rice

1 tbsp sunflower oil

1 egg, beaten

50g finely diced bacon

2 scallion, green end only sliced on an angle

½ red pepper, deseeded and chopped

good pinch five spice powder

1 tsp gluten free soy sauce

100g beansprout (optional)

50g peeled shrimp


Boil the rice following pack instructions, adding the peas for the final min. Drain.

Heat half the oil in a wok. Pour in the egg and stir-fry until scrambled. Tip onto a plate and set aside.

Wipe the wok with kitchen paper, then heat the remaining oil.  

Toss in the meat,  scallions and pepper, and stir-fry until the pepper starts to soften.

Add the five-spice, rice, and gluten free soy, then stir-fry for 5 mins more.

Finally add the beansprouts, if using, the egg and shrimp, and stir-fry to heat through.

Recipe adapted from: Good Food

Low FODMAP Recipe and Gluten Free Recipe - Special fried rice with shrimp & bacon
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*We recommend the help  of a registered dietician