1 tbsp oil

100g cooked shrimp, defrosted if frozen

thumb sized knob of ginger (no need to peel)

large handful fresh beansprouts

3 scallions, sliced - green end only

4 eggs, beaten

1 tbsp gluten free soy sauce, plus extra to taste


Heat the oil in a wok or frying pan and stir-fry the shrimp on a high heat for 30 secs until they start to take on a little colour.

Tip in the ginger, bean sprouts and half of the scallions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.

Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble.

When all of the egg has set, tip in the gluten free soy sauce and let it sizzle for a few seconds.

Serve sprinkled with the rest of the shredded scallion and season with more gluten free soy sauce to taste.

Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Scrambled egg stir-fry
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