This recipe may be simple but it's so delicious! Leftovers heat quickly in the microwave. Please note: This Low FODMAP version contains no onions or peas.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep10
Hands-On Cook10
Hands-Off Cook25
Passive0
Total Time45 minutesminutes
Recipe Serving Size6people
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok
Ingredients
2cuplong grain white ricecooked according to package directions
1tablespoonavocado oil or favorite high heat oil
2egglightly beaten
1carrotdiced
1tablespoongluten free soy saucemore or less to taste
1/4teaspoonfreshly ground black peppermore or less to taste
1teaspoonsesame oil
1/2cup bean sprouts
Instructions
Cook rice according to package instructions. Remove from heat and let stand 5 minutes without lifting the lid. Fluff with a fork before using.
Heat wok or sauté pan over medium-high heat.
When pan is hot add oil then the diced carrots. Saute for a couple minutes. Add the eggs chopping them into small pieces as they cook.
Add the rice, breaking up any large chunks.
Add the bean sprouts, Pour soy sauce over rice mixture and continue to stir-fry until rice is uniform in color.