200g long grain rice

2 tbsp oil, plus a drop extra

1 stalk celery, chopped

3 rashers streaky bacon, chopped

1 tbsp low FODMAP curry paste

250g peeled shrimp, thawed if frozen

1 egg, beaten

Chopped coriander


Tip the rice into a pan of boiling, salted water and simmer for 10 minutes, adding the peas for the last 3 minutes. Drain well.

While the rice is cooking, heat the 2 tablespoons of oil in a large frying pan or wok.

Add the celery and bacon and stir fry for 3-4 minutes, until the bacon begins to cook.

Stir in the curry paste and cook for a few seconds, then tip in the shrimp and heat them through for a minute or so, until pink.

Push the shrimp mixture to one side of the pan and add the drop of oil to the other side.

Pour the egg into the oil, stir until cooked like scrambled eggs, then mix into the shrimp.

Add the rice and mix well. Serve immediately.

Recipe adapted from: Good Food

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