Serves 1
INGREDIENTS:
Egg fried rice:
1 tsp garlic infused olive oil (or coconut oil)
125g pre-cooked brown rice
30g frozen peas
1 tbsp fresh chives, chopped
1 red chilli, finely chopped
1 egg, whisked
½ tbsp tamari
¼ tsp turmeric
¼ lime juice
1 tbsp fresh coriander, chopped
60g broccoli
1 small courgette
1 tsp cider vinegar
1 handful salad leaves (I used rocket)
1 portion of my tamari baked tofu (recipe found here: )
Pinch of chilli flakes
Dressing:
½ tsp miso paste
1 tsp sesame oil
½ lime juice
1 tbsp tahini
Splash of water
METHOD:
- Spiralise the courgette into a bowl, mix with the cider vinegar and leave until everything else is cooked
- Steam the broccoli for approximately 5 minutes until tender
- To make the fried rice heat the garlic oil or coconut oil in a pan over a medium heat
- Fry the chives and chilli for 1 minute before adding the rice, peas, tamari and turmeric
- Fry for a further 2 minutes
- Move the rice to 1 side of the pan then scramble the egg on the other side, when almost cooked combine it with the rice
- Remove from the heat and stir in the chopped coriander
- To make the dressing whisk all the ingredients together, adding a little bit of water until the mixture is pourable
- Serve rice, broccoli, rocket, courgetti and tofu with the dressing drizzled over
Before I was diagnosed with Coeliac Disease I loved ordering egg fried rice from Chinese takeaways. They were often laden in fat and salt so this egg fried rice salad bowl is my healthy, low fodmap, gluten free version! It’s also so quick and simple to cook, making it perfect for weekday meals. I like serving it with fresh veggies and tofu or chicken but its also delicious in a bowl on its own! The tofu marinade also works really well when used with chicken breast.