Last week's Sesame Chicken with Spinach got me craving more Chinese food. I remembered that I always used to make fried rice for my lunches and decided to try making a low-fructose and low-FODMAP version. It turned out pretty good, so I thought I would share it.
As with all of my recipes, you can leave out any ingredient that doesn't work for you. I say this because I did use green onions, but only the green tops. I really like fried rice with at least a little onion flavor to make it taste more like what you would get at a restaurant, but it is entirely optional. So far the small amount of green onion that I used seems to have agreed with me. However, this dish is perfectly flavorful without the green onions.
Most fried rice recipes call for only a couple of eggs, but I like to use more eggs to get more protein in my diet. This fried rice is seasoned with gluten-free tamari sauce and toasted sesame oil. I didn't really measure how much salt and pepper I used, I just added until it tasted good. You can also add some sauteed chicken to make this Chicken Fried Rice!
Chinese Fried Rice
Low-FODMAP, Gluten-Free, Low-Fructose
3 cups cooked rice (I cooked up 2 cups of instant rice)
2/3 cup finely chopped carrots
4 large eggs
3 tablespoons gluten-free tamari sauce
2 teaspoons toasted sesame oil
2 green onions, green parts only, sliced (optional)
salt and pepper to taste
- Place the carrots in a small saucepan with a small amount of water. Cover and simmer over low heat until tender, about 5 minutes. Drain.
- Spray a large nonstick skillet with cooking spray and heat over medium-low heat.
- In a medium bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs into the skillet and cook while scrambling.
- When eggs are firm, stir in the rice, carrots, tamari sauce, sesame oil and optional green onions. Season with salt and pepper to taste. Stir well to combine. Serve.