Low FODMAP Tuna Fried Rice Recipe

Ingredients

• 1/4 tbsp sesame oil
• 1/4 tbsp garlic-infused oil
• 2/3 tsp grated ginger
• 2 tbsp green onion (– tops only, sliced)
• 1/3 red capsicum (bell pepper) (– deseeded and sliced)
• 1/3 carrot (– peeled and grated)
• 70 g canned tuna in plain oil or brine (– drained)
• 1 egg (– lightly beaten)
• 67 g – 1/3 cup long-grain white rice (or 2/3 to 1 cup cooked rice)
• 1/2 tsp Thai fish sauce
• 1/2 tbsp soy sauce or tamari
• 1/2 tsp granulated sugar (– optional)
• salt (– if needed)
• 2 tbsp coriander leaves (– chopped)

Instructions

1. 1

   Cook the long-grain rice following my method for long-grain rice. Set it aside to cool completely.

2. 2

   Heat a large non-stick frypan over medium heat. Add the sesame oil and garlic-infused oil, then fry the crushed ginger and green onion tips for about 1 minute.

3. 3

   Add the red capsicum and fry for about 2 minutes, or until it begins to soften.

4. 4

   Add the grated carrot and fry for 1 minute, stirring gently.

5. 5

   Add the drained canned tuna and stir, breaking it up into small pieces as it warms through.

6. 6

   Make a well in the centre of the pan and pour in the lightly beaten egg. Stir continuously to scramble it until just set.

7. 7

   Add the cooked rice to the frypan and stir through the soy sauce and fish sauce (and sugar, if using). Remove from the heat once everything is evenly heated through.

8. 8

   Taste and season with salt, if needed. Stir through some fresh coriander leaves just before serving.

9. 9

   Serve hot.