2-3tbspgarlic-infused oilif low FODMAP, make sure it has no pieces of actual garlic in it
1tbspsesame oil
2tbspgluten free soy sauce
handful of chopped spring onionsgreen parts only if low FODMAP
Instructions
To start this recipe, you ideally want your rice cooked ahead of time and totally cold. So cook your 200g of rice, allow it to cool (ideally let it sit in the fridge overnight) and come back for step 2!
Add your gluten free soy sauce to your cold rice and mix around until well-coated.
To a wok, add your garlic-infused oil and heat to a medium-high heat. Add your spring onion and fry for 30 seconds.
Then add your finely sliced chicken breast (the thinner it's chopped the quicker it'll cook) and once the chicken is sealed, add your prawns. If the prawns are raw, don't move onto the next step until they turn mostly pink. Keep constantly stirring for this step!
Immediately add your 2 pre-beaten eggs to the wok and let everything sit until the underside of the egg starts to look like an omelette. Then, using a spatula, try and flip the omelette so the other side is cooked too. Once both sides are cooked, break it up using your spatula.
Throw in your cold rice coated in gluten free soy sauce, frozen peas and sesame oil. Keep constantly stirring again and regularly pressing the rice flat to the wok using your spatula.
Once the rice is nice and warm again and starting to get a little bit of a crispy texture to it, you're done!
Throw on a few extra spring onions on top and some chilli flakes if you fancy. Enjoy!