Red Meat Allergy Friendly Fried Rice

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

3 tbsp garlic-infused oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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2 medium carrots, peeled and diced small
1 medium red bell pepper, diced small
4 cups cooked jasmine rice, day-old and cold
3 large eggs, lightly beaten
3 tbsp tamari
1 tbsp sesame oil
1 tsp fresh ginger, finely grated
¼ tsp white pepper
6 scallions, green tops only, thinly sliced

For serving

1 tsp sesame seeds (optional)

Instructions

1
Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates on contact. Add 1 tbsp of the garlic-infused oil and swirl to coat. Add the carrots and bell pepper and cook, stirring frequently, until the carrots are just tender and the edges of the pepper are lightly charred, about 4–5 minutes. Transfer the vegetables to a plate and set aside.
2
Return the wok to high heat and add 1 tbsp of the garlic-infused oil. Add the cold rice and press it into an even layer. Let it cook undisturbed for 1–2 minutes until the bottom layer is lightly toasted, then stir and toss to break up any clumps, continuing to cook until the rice is heated through and slightly crisp at the edges, about 3–4 minutes total.

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