500g/1lb 2oz cooked rice or 200g/7oz rice

2 tbsp oil

4 eggs, beaten

3 tbsp gluten free  soy sauce

½ - 1 tsp chili flakes, to taste

1 medium zucchini, cut into cubes

1 red pepper, cut unto small dice

1 bunch cilantro, leaves and stalks separated,leaves roughly chopped, stalks finely chopped

1 lime, juice of half, half cut into wedges

salt and black pepper


If you are not using precooked rice, cook the rice in a saucepan of boiling water according to the packet instructions.

Once cooked, drain and then refresh in cold running water to speed up the cooling process and stop it sticking together.

Leave in the fridge overnight or spread onto a tray and leave to cool and dry. Once the rice is ready, heat a tablespoon of the oil in a large frying pan or wok.

Once hot, add the egg, a dash of gluten free soy sauce and the chili flakes.

Fry the egg, stirring constantly and breaking it up into small pieces with a wooden spoon as it cooks.

Once the egg is cooked through, golden-brown and broken into small pieces, add the pepper and zucchini and cook for 3-4 minutes or until the zucchini are tender and just turning golden.

Add the cold rice, the remaining oil and the chopped coriander stalks along with two tablespoons of soy sauce. Stir fry over a high heat, mixing constantly with a wooden spoon until the rice is hot and everything is mixed together.

Taste and add more soy sauce if needed, plus a little salt and black pepper if necessary.

Turn off the heat, squeeze in the juice of half the lime and stir in three-quarters of the coriander leaves.

Transfer to serving plates and garnish with the remaining coriander leaves and the wedges of lime. Serve immediately.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - South-East Asian vegetable and egg-fried rice
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