2 tbsp groundnut oil

1 tbsp garlic infused oil

1 red chili, sliced

75g/2¾oz raw large shrimp

55g/2oz basmati rice, cooked to packet instructions and cooled

½ tsp soy free seasoning sauce

½ lime, juice only

½ tsp soft dark brown sugar

½ tsp tomato purée

2 scallions, sliced green egg only

1 carrot, peeled into ribbons

1 free-range egg

sea salt and white pepper

Serves:  1


Heat 1 tablespoon of groundnut oil in a wok, add the red chili and stir-fry for 2 minutes.

Add the shrimp, stir-fry for 1 minute, then add the cold rice and fry for a further minute.

Mix the soy free seasoning sauce, lime juice, brown sugar, garlic infused oil and tomato purée together in a small bowl and add to the pan, along with the scallions and carrot ribbons and mix well.

Continue to cook over a medium heat for 5 minutes, stirring occasionally.

Heat 1 tablespoon of groundnut oil in a small frying pan, crack the egg in and place over a medium high heat.

Fry the egg for a minute or so, using a spatula to baste the hot oil over the yolk to cook it to your liking.

Season the rice with salt and white pepper and serve in a shallow bowl. Top with the fried egg.

Recipe adapted from: Good Food

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