Egg fried rice with carrot, green beans and ginger
Fluffy egg fried rice with crunchy carrot, green beans and ginger, ready in 20 minutes. Better than the takeaway and low FODMAP.
- Time20 min
- LevelEasy
- Costabout £0.97 a head
Ingredients
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Method
- 1
If you do not have cooked rice, cook 120 g of rice following the packet, spread it on a tray and cool it completely. Cold rice fries best.
- 2
Beat the eggs in a bowl. Heat 1 tbsp garlic oil in a large wok over a high heat. Scramble the eggs for 1 minute until just set, then tip onto a plate.
1 min - 3
Add the rest of the oil to the wok. Stir fry the carrots, green beans and ginger for 4 minutes, until the vegetables are crisp but hot.
4 min - 4
Add the rice and stir fry for 3 minutes, pressing it against the pan so it crisps in places.
3 min - 5
Return the egg to the wok. Add the tamari, sesame oil and pepper and toss together for 1 minute.
- 6
Serve topped with the spring onion greens.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.