2 tsp sesame oil

2 eggs, beaten

1 red chili, sliced (optional)

1 small piece ginger, finely chopped

2 bunch scallions, chopped - green end only

300g cold cooked rice (or use a pouch of straight-to-wok rice)

2 tbsp each gluten free soy sauce

1 tsp golden syrup

1 carrot, finely diced

1 stalk celery, finely diced

2 thick slices ham, chopped

100g/4oz shredded leftover turkey


Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins.

Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the vegetables, ginger and chili, if using, and scallions (green only) for 1 min.

Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra gluten free soy, if you like.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Turkey &  ham riceContentsIBS  FODMAP Home