GERD Friendly Quick Fried Rice
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Learn more โIngredients
4 servings
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs
- ยฝ tsp kosher salt, divided
- 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
- 4 cups cooked long-grain white rice, preferably day-old and cold
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ยผ 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.
Instructions
- 1
In a small bowl, whisk the eggs with 1/4 tsp of the salt until the yolks and whites are fully 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 oil and swirl to coat. Pour in the eggs and let them sit undisturbed for about 15 seconds until the edges begin to set, then scramble into large, soft curds, about 30 seconds total. Transfer to a plate and set aside.
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