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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