Easy Egg Fried Rice
One of my favorite quick go-to meals is fried rice. It is so easy and tasty to throw together some leftover rice and veggies to make a delicious and nutritious meal in no time. Plus it is a great way to use up vegetables that maybe rolling about in your fridge! To make this dish IBS-friendly, garlic and onions have been removed but you will not miss them! This dish is easily customizable and you can add your favorite vegetables that do not trigger symptoms!
Serving size: 1/2 cup
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients for easy egg fried rice:
- 4 tbsp vegetable oil
- 1 tsp grated ginger
- 1 cup of leftover white rice
- 1 cup diced carrots
- 1 cup diced yellow bell peppers
- 2 large eggs
- 1/4 cup low-sodium soy sauce
- 1 tsp apple cider vinegar/rice wine vinegar
- 2 tsp ketchup
- 1 sliced scallion
- Salt to taste
Directions for easy egg fried rice:
- Heat up oil on medium-high heat in a wok or a frying-pan.
- Add ginger and saute for one minute. Add carrots and yellow bell peppers. Saute until browning occurs.
- Reduce heat to medium. Move sauted vegetable to one side of the pan. Add eggs to the pan and scramble. Mix in with the vegetables.
- Add rice. Make sure rice grains are separated and not clumped. Mix well and fry rice with egg and vegetables for 1-2 minutes to let the rice heat through.
- Make a small well in the middle of the rice mixture. Add soy sauce, ketchup and ACV to the well. Stir until sauces, rice, vegetables and eggs are well combined. All the rice grains should be coated with the sauces. The dish is done at this point however, you can cook for a couple more minutes to brown the rice to taste.
- Taste and add salt as needed. Sprinkle with sliced scallions and serve immediately!
- calories: 351
- cholesterol: 93mg
- dietary fiber: 1.8g
- potassium: 248mg
- protein: 7.1g
- saturated fat: 3.5g
- sodium: 92mg
- total carbohydrates: 43.4g
- total fat: 16.5g
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