Low FODMAP bok choy chicken fried rice

25 Minutes • Gluten-free • Low FODMAP • Serves 4 • Simple, delicious, healthy and it won’t upset your stomach. Need I say more? Make extra so you can have it for lunch the next day! Omit the eggs and chicken breast to make this a vegan-friendly recipe. You can also consider adding firm tofu in place of the chicken for a vegetarian option.

INGREDIENTS

2 cups brown or white rice, cooked

1 pound chicken breast, cubed

1 tablespoon + 1 teaspoon garlic-infused olive oil

2 eggs, beaten

2 teaspoons coconut oil

4 green onions, green part only - chopped

1 pound bok choy, washed and chopped

1/2 cup carrots, diced

1 head broccoli florets cut into bite-size pieces

1 tablespoon ginger, minced

1 tablespoon gluten-free low-sodium soy sauce

1 teaspoon toasted sesame oil

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes

Additional salt and black pepper to taste

Toasted sesame seeds for serving

DIRECTIONS:
Cook brown or white rice according to package instructions.

Heat a large skillet over medium-high heat and add 1 tablespoon garlic-infused olive oil. Add cubed chicken and cook just until cooked through. Remove the chicken and set it aside.

In the same skillet, add a bit more garlic-infused olive oil, the beaten eggs, and a dash of black pepper. Cook and scramble the eggs for about 1 minute. Remove cooked eggs and set them aside. Wipe skillet if necessary.

Add coconut oil to the skillet. When the oil is hot, add ginger, green onions, broccoli, and carrots. Cook for about 3 minutes; stir frequently.

Add bok choy and cook for about 3-4 minutes; stir frequently.
Add remaining ingredients: cooked rice, soy sauce, sesame oil, cooked chicken, pepper flakes, salt, and pepper to taste. Toss mixture for about 3 minutes until ingredients are evenly distributed and heated through.

Enjoy!

Pro-tip, scramble in an egg or two when you’re heating it up for lunch the next day!

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