500g Tilda Grand, Extra Long Grain Rice

2 tsp of garlic infused oil

1 tbsp chopped chives

2 red chilies halved, seeds removed

1 red pepper de-seeded, chopped

1 tsp palm sugar

2 tbsp gluten free soy sauce

4 scallions thinly sliced (green only)

4 fried eggs

5 tbsp vegetable oil


Using a pestle and motar or a food processor, blend together the  garlic oil, chives and red chili.

Then leave to the side. Heat the oil in a large wok.

Add the paste to the wok and stir-fry for 30 seconds.

Stir in the peppers , cook for 2-3 minutes.

Then add the palm sugar and cooked rice, stirring well.

Add the gluten free  soy sauce to the rice along with the spring onions and continue to stir fry for 2-3 minutes.

Serve immediately with a fried egg per person

Recipe adapted from: Good Food

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