Shrimp Fried Rice (Low-FODMAP)

Ingredients

• 450 graw shrimp, peeled, peeled
• 3large eggs, beaten
• 240 gdry long-grain white or basmati rice, cooked and chilled
• 2medium carrots, diced
• 200 gbaby bok choy, chopped
• 2green onions, tops only
• 1¼ tbspfresh ginger, grated, grated
• 2¼ tbspgluten-free tamari
• 2 tsptoasted sesame oil
• 1 tbspcanola or avocado oil

Method

1. Make the rice a day ahead if you can and chill it uncovered for 1 hour, then covered; cold, dry rice fries without turning mushy.

2. Heat 1 tsp of the canola oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and scramble for about 2 minutes until just set. Tip onto a plate.

3. Add another 1 tsp of oil, turn the heat to high and stir-fry the shrimp until pink and opaque all the way through, about 2 minutes. Tip onto the plate.

   2 min timer

4. Add the rest of the oil, the carrot, bok choy and ginger and stir-fry for 2 minutes over high heat.

   2 min timer

5. Add the cold rice, break up any clumps and press it against the hot pan. Cook for 4 minutes, tossing every minute, until hot and lightly crisp.

   4 min timer

6. Add the tamari, sesame oil, shrimp and eggs and toss for 1 minute until everything is hot.

7. Finish with the green onion tops and serve.

Storing and reheating

Keeps 3 days.