GERD Friendly Classic Fried Rice
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Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, preferably day-old and cold
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs
- 3 scallions, thinly sliced, white and green parts separated
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce
- 1 tsp sesame oil
- ¼ tsp white pepper
Ingredient noteWhite pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid white pepper, please tap it and change its rating to Red.
- salt, to taste
Instructions
- 1
Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. Crack the eggs into a small bowl and beat lightly with a fork until the yolks and whites are just combined.
- 2
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the neutral oil and swirl to coat. Pour in the beaten eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble with a spatula into large, just-set curds, about 30 seconds total. Transfer the eggs to a plate and set aside.
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