Heat the oil in a wok. Add the ginger, then stir-fry briefly until just coloured.

Add the shrimp and and cook for a further 3 mins. Pour in the beaten egg, let it set for a couple of secs, then break it up and stir well to scramble.

Add the cooked rice and stir-fry everything together for 10 mins. Add the sgarlic oil, callions/spring onions, rice wine and soy, then toss everything together well. Serve immediately.

Low FODMAP Recipe

Shrimp fried rice with egg & ginger

Share on FacebookShare on TwitterShare on TumblrPrint
IBS SanoIBS HealthSearchHomeIBS SanoIBS HealthHomeIBS ShopIBS Advice


2 tbsp sunflower oil

100g ginger, finely sliced

1 tbsp garlic infused oil

100g small peeled cooked shrimp

Bunch scallions/spring onions, greens only separated and sliced

3 eggs, beaten

600g cooked rice (300g/11oz uncooked)

50ml rice wine or dry sherry

50ml gluten free light soy sauce