For the egg fried rice

100g/3½oz cooked basmati rice

1 free-range egg

1 tbsp gluten free soy sauce

2 tbsp fresh coriander, chopped

For the stir fry

1 tbsp gluten free soy sauce

1 tbsp maple syrup

1 tbsp sesame oil

100g/3½oz rump beef, sliced into strips

½ red pepper, finely sliced

1 tbsp sesame seeds

salt and freshly ground black pepper

1 scallion, green end only to garnish


To make the egg fried rice, place a wok over a high heat.

Place the rice and gluten free soy sauce in a bowl and mix together. Add the rice to the wok and keep stirring for one minute.

Break in the egg and stir for a further minute until the egg has cooked.

Serve in a bowl with the chopped coriander sprinkled over.

To make the stir fry, place the gluten free soy sauce, maple syrup, sesame oil in a bowl

Add the sliced beef to the mixture and marinate for five minutes.

Place a clean wok over a high heat. Add the red pepper, marinated beef and sesame seeds and stir-fry for two minutes.

Add the marinade juices and cook for two more minutes. Season, to taste, with salt and freshly ground black pepper and place in a bowl.

Serve the bowl of rice beside the bowl of beef stir fry.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Beef and red pepper stir fry with egg fried rice