Ingredients


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






Method


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 IBS-Health.com
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*We recommend the help  of a registered dietician