Fried Rice {low FODMAP, GF}

Healthy. Easy. Tasty. A great standby low FODMAP dinner for using up bits and bobs you have in the fridge. 

Incredibly delicious, Fried Rice is an Asian classic that is popular the world over. I've tweaked the recipe here to bump up the fibre & nutrition content by using brown rice, and have added some of my all time favourite low FODMAP vegetables to the mix.

Already a very cost effective dinner why not consider making a double batch next time, it freezes well and makes for very handy weekday lunches ready made. 

Serves 4

2 cups brown rice, cooked
2 rash middle bacon, diced
2 eggs
1 carrot, diced
1/2 red capsicum, diced
2 sticks celery, diced
1 shallot (green part only), thinly sliced
1 cup sweet potato, diced
1 red chilli or chilli flakes (optional)
2 tabs soy sauce
2 tsp sesame oil


Cook brown rice on stovetop or using rice cooker until it is almost cooked, but still a little crunchy. Drain and set aside to cool.

Dice all of your ingredients while rice is cooking so they are ready to add to the pan in stages.

Whisk eggs in a small bowl. Heat sesame oil in wok or fry pan and pour egg in. Cook for 1-2 min until becomes omelette style. Remove from pan and slice into strips.

Add diced bacon to pan and cook until crispy, 2-4 min.

Add to that diced carrot, capsicum, celery, shallot, sweet potato and chilli if using. Allow veggies to soften slightly, around 2-4min.

Add brown rice and soy sauce and 1 extra tsp of sesame oil (i just love this flavour and think it is really the key to the dish) and combine all ingredients well. Heat until rice is warmed.

Add egg and combine all the mixture. Serve immediately.