Low-FODMAP | Gluten-free | Dairy-free | Vegetarian
Serves 1 (or two smaller serves)
A fast, flexible way to turn leftover coconut rice into something exciting. Vegetables, toasted peanuts and just-scrambled egg fold through fragrant rice with ginger and tamari, finished with sesame, fresh coriander and as much chilli as you like. Ready in about 15 minutes and endlessly adaptable to whatever vegetables you have on hand.
Ingredients
- Coconut, avocado or olive oil, for frying
- 1 splash of garlic-infused olive oil
- 1 knob of ginger, diced
- ½ green or red capsicum/bell pepper, chopped
- 4 mushrooms, sliced
- Big handful of green beans or broccoli, chopped
- Handful of peanuts
- 2 large eggs
- 1–2 tbsp chopped coriander/cilantro, plus more to serve
- 1 cup leftover coconut rice
- 1 tbsp tamari, or more to taste
- Fresh lemon or lime, to squeeze through and brighten, optional
- Toasted sesame seeds
- Sriracha, or fresh red or green chilli, to serve
Method
- Heat a non-stick pan or wok on medium heat with 1 tablespoon of oil. Add the mushrooms and sauté until tender. Add the ginger and capsicum and sauté for a couple of minutes, until the capsicum starts to brown.
- Add the green beans or broccoli and a pinch of salt. Continue to sauté for a few minutes, until tender. Add a splash of water if they stick, and let it evaporate.
- Add the peanuts and sauté for another couple of minutes, so they toast. Remove everything from the pan and set aside in a bowl.
- In a small bowl, beat the eggs with the chopped coriander and a pinch of salt.
- Add another tablespoon of oil to the pan on medium heat, then the beaten eggs. Stir with a wooden spoon until only just scrambled and cooked, without letting them dry out — this is fast, usually under a minute. Lift the eggs out onto the vegetables.
- Add the garlic-infused oil to the pan and, once hot, add the leftover coconut rice on medium heat. Gently break up any large clumps with the spoon, adding a splash of water if it sticks. When it’s nearly heated through, return the vegetables and eggs and add the tamari, tossing until combined and hot through.
- Take the pan off the heat and scatter in the sesame seeds, stirring until they slightly brown, then stir through everything.
- Serve with more chopped coriander and sriracha or fresh chopped chilli to taste, and a squeeze of lemon or lime if you like.
Tips
- Cold, day-old rice fries best — fresh rice turns gluey. This is the perfect home for leftover coconut rice from another meal.
- The garlic flavour comes entirely from the garlic-infused oil, which carries the taste without the FODMAPs of actual garlic. Don’t be tempted to add fresh garlic or onion.
- Treat the vegetables as a guide, not a rule — swap in whatever low-FODMAP vegetables you have. Just keep portions sensible, as some become high-FODMAP in larger amounts.
- Cook the egg until only just set. Carrying on into the hot rice finishes it, and overcooked egg turns rubbery.
- Scaling to two smaller serves? Everything divides neatly; just don’t overcrowd the pan or the rice steams instead of frying.
