Low FODMAP Vegan Fried Rice
Low FODMAP fried rice recipe with vegetables, ready in less than half an hour. A healthy and delicious vegan meal.
Servings: 2 people
Ingredients
- 1/2 cup long grain rice
- 1 cup water
- 2 tsp salt divided
- 2.64 oz | 75g green beans
- 2.96 oz | 84g canned chickpeas
- 2.11 oz | 60g peanuts
- 1/2 tsp cumin optional
- 3 tbsp olive oil
- 5.3 oz | 150g carrots diced
- 2 tbsp chives
- 3.17 oz | 90g pomegranate
Instructions
- Cook rice and green beans in boiling water with 1 teaspoon of salt. Reduce the heat to a minimum and cook until water evaporates, approximately 15 minutes.
- Wash and drain well the chickpeas, discarding the loose skins. Sauté the chickpeas and peanuts in a very hot non-stick frying pan or wok, over high heat, for 3 minutes or until toasted. Add cumin (optional), remove from skillet and set aside.
- In the same pan, still very hot with the heat on, add the olive oil and sauté the carrots for 2 minutes or until cooked through but crispy.
- Add rice and green beans, mix well and season with 1 teaspoon of salt.
- Add the chickpeas and peanuts, give it a final stir and serve while still hot in the frying pan.
- Top with pomegranate and chives.
Notes
If using leftover rice, omit the first two ingredients and the first instruction. Then cook the green beans in boiling salted water for 10 minutes and add them at the same time as the rice (in point 4).