140g basmati rice
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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