Heat 1 tbsp of the oil in a wok, add the chilli, and cook for 2-3 mins.
Add the shrimp and cook for 1 min.
Tip in the rice and keep tossing until very hot.
Add the garlic oil, soy and fish sauce, then stir through the chopped coriander.
Keep warm while you fry the eggs.
Heat the remaining oil in a frying pan and fry the eggs with some seasoning.
Divide the fried rice mix between 4 bowls and top each with a fried egg.
Serve scattered with coriander, with chilli sauce, if you like.
Recipe from Good Food magazine
2 tbsp vegetable oil
1 tbsp garlic infused oil
1 red chilli, sliced
250g raw large peeled shrimps
300g cooked brown rice (about 140g uncooked rice)
1 tbsp gluten free dark soy sauce
1 tbsp fish sauce
small bunch coriander, roughly chopped, plus a few leaves to serve
4 large eggs
chilli sauce, to serve
Low FODMAP Recipe - Thai fried rice with shrimp