Breakfast Rice Bowl with Eggs and Spinach (Low-FODMAP)

Name: Breakfast Rice Bowl with Eggs and Spinach (Low-FODMAP)
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Cuisine: North American
Ingredients: 60 g dry long-grain white or basmati rice, cooked; 2 large eggs; 95 ml liquid egg whites; 40 g baby spinach; 1¾ tsp gluten-free tamari; 1 tsp toasted sesame oil; ½ green onion, tops only; ¾ tsp sesame seeds

A savoury breakfast bowl of warm rice, fried eggs, spinach and a dash of tamari and sesame. Fast, filling and gut-friendly.

479calories

30 gprotein
53 gcarbs
15 gfat
2 gfibre

per serving

Prep: 5 min
Cook: 8 min
Serves: 1
Cost: $2.78/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

Use leftover rice that has been chilled overnight; it reheats without going sticky.
Heat the sesame oil in a non-stick skillet over medium heat. Add the rice and stir for about 2 minutes until hot.
Push the rice to one side of the pan. Add the spinach to the empty side and stir until wilted, about 30 seconds.
Pour the egg whites into the open space and scramble for about 2 minutes until set. Crack the whole eggs in next to them and fry until the whites are set and the yolks are as you like, 2 to 3 minutes.
Pile everything into a bowl, drizzle with the tamari and top with the green onion tops and sesame seeds.