140g basmati rice

2 eggs

1 tbsp olive oil

1 stalk celery, chopped

1 red chili, chopped

2 tbsp low FODMAP curry powder

1 tsp brown or black mustard seeds

2-3 pinches cayenne pepper

100g marinated tofu (we used Cauldron)

1 tbsp chives, chopped

handful flat-leaf parsley, chopped


Cook the rice and boil the eggs in the same pan for 8-9 mins.

Meanwhile, heat oil in a non-stick frying pan and soften the celery and chili for 5 mins. Add all the spices and fry for 1-2 mins more.

Drain the rice and stir into the celery with a splash of water and the tofu.

Season well, then heat through gently for a few mins until piping hot.

Peel and quarter the boiled eggs. Stir the chives and parsley into the rice, divide between 2 bowls and top with the eggs.

Recipe adapted from: Good Food

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