Fructose Free Greek Oregano Fried Rice
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Learn more →Ingredients
4 servings
- 3 cups cooked long-grain white rice, day-old and cold
- 3 tbsp garlic-infused olive oil
- 4 scallions, green tops only, thinly sliced
- 1 medium red bell pepper, diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 tsp dried oregano
- ½ tsp dried thyme
- 2 large eggs, lightly beaten
- 1 tbsp tamari
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp salt, or to taste
- ¼ tsp black pepper
- ⅓ cup crumbled feta cheese
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Break up the cold rice with your hands or a fork so there are no large clumps, then set aside. In a small bowl, stir together the tamari, lemon juice, and lemon zest.
- 2
Heat 2 tablespoons of the garlic-infused olive oil in a large (12-inch) skillet or wok over high heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until slightly softened and beginning to char at the edges, about 3 minutes.
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