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FODMAP Friendly Fried Rice

Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Servings 2 Servings


  • 100 g brown rice uncooked
  • 300 g veggies of your choice finely diced
  • 3 eggs large
  • 1 tbsp garlic infused olive oil
  • 3-4 tbsp soy sauce gluten-free, low-sodium
  • salt & pepper to taste
  • 2 spring onions chopped
  • 2 tsp sesame seeds
  • 2 tsp toasted sesame oil


  • Cook the rice the day before and store in the fridge in an airtight container. (Missed this step? Make the rice fresh following the packet instructions; will be a bit more moist.)
  • Warm ⅔ of the garlic infused oil in a wok or large frying pan. Cook your veggies until tender.
  • Meanwhile, in another pan, warm the remaining 1/3 of the oil and scramble the eggs.
  • Add the pre-cooked rice and soy sauce into the pan with the veggies. Cook until liquid is absorbed and the rice is starting to get crispy.
  • Stir in the scrambled eggs. Season with salt and pepper.
  • Plate up and garnish with spring onions, sesame seeds, and sesame oil. Enjoy!
Keyword Dairy Free, Gluten Free, Vegetarian