Shrimp Fried Rice - low fodmap
Shrimp fried rice - low fodmap - can be gluten free, is fodmap free, and should be made with whole food ingredients.
Instructions
- INGREDIENTS:2 cups (380g) cooked white rice 2 cloves of garlic, thinly sliced (to infuse oil with garlic flavor and then discard)1 Tbsp. (30ml) olive oil (or canola)1/2 (64g) - 1 cup (128g) diced carrots1 baby bok choy, medium inner leaves with white stem, diced up ((2.6 0z in a serving is fodmap safe.) or 1 small zucchini, diced small (a serving of 65g is safe) 1 cup (145g) fresh or frozen shrimp 1 organic egg or 2 organic egg whites1/4 cup (59ml) fish sauce or other Asian sauce (GF or low fodmap)2 Tbsp. (30ml) ,or more to taste, soy sauce (GF or low fodmap)*1 Tbsp. brown sugar (13.7g)1 Tbsp.(13.7g) (or more to taste) grated ginger2 scallions or small spring onions, green parts only, dicedDash of dried chives or more to taste (optional)1 tsp (5ml) of sesame oil
- DIRECTIONS:Gather all your ingredients before starting the stir fry part. Clean and peel the carrots. Then dice them into small dice. Set them aside in a small bowl.Clean the scallions and peel the outer layer to expose the bright green and clear white of the underlayer. Using only the light green part of the stem, slice into thin rings. Set aside in a small bowl.Take out two inner stalks of the bok choy and clean them under cold running water. Dry them with paper towels and then dice them up and set aside in a small bowl or add them to the carrot bowl or dice up the zucchini, if using that.Place the frozen shrimp in a colander and run under cold water for five minutes. Next, pat the shrimp dry with a paper towel. You are going to stir fry them briefly,so they need to be dry to brown a bit. If using fresh shrimp, clean and devein them and set them aside in a small bowl. Place the egg or egg whites in a small bowl and beat lightly with a fork until slightly foamy. Mix with a fork until slightly foamy. Into a measuring cup or small bowl pour the fish sauce, soy sauce, brown sugar, grated ginger and sesame oil.Set aside.Bring all your ingredients next to the stove where you can access them easily as you make your fried rice sitr fry.In a nonstick 10" skillet, on medium high heat, heat the 1 tbsp of oil until it is shimmering. Toss in the sliced garlic and with a wooden spoon or spatula, stir it around until you can smell its essence and it is slightly golden. Remove the garlic. Your oil is now infused with garlic, but the garlic has been removed, making the infused oil free from garlic fodmaps.Add in the diced carrot, and bok choy or zucchini. Stir the veggies around as you fry them in the remaining oil. Add a bit more oil if you need to.When the bok choy is wilted and green,and the carrots look softer (several minutes), add in the shrimp and stir them around in the mixture until hot. Don't really cook them again since they are already cooked. (If you decide to use fresh uncooked shrimp, then stir fry the uncooked shrimp until they turn pink.) Stir in the scallion rings. Save a few for garnish.Add the egg or egg whites to the bottom of the skillet and let them cook until slightly set. Then stir them into the mixture tossing everything around until you see the egg appears throughout the mixture somewhat like pieces of omelette.Add in the rice and spread it over the entire pan pressing it down on the mixture and letting it stay pressed down using a spatula so it will brown a bit and stick together. Do this for 3 or 4 minutes. Then turn the rice and press it down again for 3 or 4 more minutes.Pour the liquid mixture all over the rice in the skillet and turn the rice mixture until everything is coated and the color is a rich brown. Keep stirring until the rice mixture is nice and hot.Take it off the heat and serve. Keep leftovers in a tupper ware in the fridge. Heat it up in the microwave the next day for a great lunch. This recipe serves two or three. Double it to serve 6.
Notes
fodyfoods.com carries a few Asian sauces. Try their website to find them.