GERD Friendly Yangzhou Fried Rice with Shrimp and Char Siu
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 cups cooked long-grain white rice, day-old and cold
- 8 oz medium shrimp, peeled and deveined
- 6 oz char siu pork, cut into ½-inch dice
- 3 large eggs, lightly beaten
- 3 tbsp neutral oil (such as vegetable or canola oil), 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.
- ½ cup frozen peas, thawed
- ½ cup diced carrots (about 1 medium carrot), cut into ¼-inch dice
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
Ingredient noteWhite pepper can worsen reflux in some people, but the small amount in this recipe (~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.
- ½ tsp salt, or to taste
Instructions
- 1
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- 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. Add the shrimp in a single layer and cook undisturbed for 1 minute, then flip and cook for another 30–60 seconds, until the shrimp are pink and opaque throughout with no translucent gray at the center. Transfer to a plate.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!