200g brown rice

1 tbsp sesame seed

1 tbsp vegetable oil or sunflower oil

small knob of root ginger, peeled and cut into matchsticks

300g mixed baby carrot and zucchini, halved lengthways

2 tbsp mirin

1 tbsp gluten free soy sauce

1 tsp sesame oil

200g cooked peeled shrimp

1 scallion, sliced green end only


Boil the rice for 25 mins or until tender, drain, cool quickly under cold water, then drain again.

Toast the sesame seeds in a dry wok until golden, then tip onto a plate and set aside.

Heat the wok until really hot, then add the oil and ginger and stir-fry for 30 secs.

Add the carrots, gluten free soy sauce, mirin, sesame oil and half a cup of water, then cover and cook over a high heat for 4 mins.

Add the zucchini, re-cover and cook for another 3 mins.

Tip in the rice and cook until piping hot. Throw in the shrimp and scallion for 1-2 mins until warmed through.

Serve sprinkled with the toasted sesame seeds.

Recipe adapted from: Good Food

We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Shrimp and vegetable stir fry
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