Low FODMAP fried rice recipe | Karlijn's Kitchen (2024)

FAQs

What is the secret ingredient to restaurant fried rice? ›

Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

The key sauces in fried rice are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to the rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste your rice.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

Rice, white, cooked: 190 grams or 1/2 cup per meal is a low FODMAP serving. This food remains low in FODMAPs in a serving size of up to 500 grams. Rice, brown, cooked: 180 grams or 1/2 cup per meal is a low FODMAP serving. This food remains low in FODMAPs in a serving size of up to 500 grams.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

The usage of rice

But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

Fried rice syndrome is caused by a bacterium called Bacillus cereus, which is present in these types of starchy foods prior to cooking. Bacillus cereus is a heat-resistant bacteria, so even recooking foods that have not been appropriately refrigerated can result in food poisoning.

While not every recipe calls for this fried rice trifecta, many of our favorites do. Why? Soy sauce is the salt element, rice vinegar gives the dish a touch of brightness, and sesame oil lends an utterly delicious, toasty note.

If you've eaten a fried rice dish at a Chinese restaurant and wondered why it tastes so much better than the home-cooked version, it's probably because of MSG. Monosodium glutamate, or MSG, is a common and controversial flavor enhancer in many Asian dishes, including fried rice.

✨Gordon Ramsay's Fried Rice Recipe: Garlic Ginger Chilis Green Onion Spring Greens 2 Heads Broccoli 2 Eggs Peanut Oil Fish sauce Directions: 1. Add oil to hot wok, and stir fry garlic, ginger, chili, spring greens, and broccoli. 2. Add cooked rice (day old) and fry.

How do I make rice taste like a restaurant? ›

“Instead of water, use either vegetable or chicken stock. Homemade is ideal, but plenty of premade boxed stocks exist for convenience. Add stock to the hot pan with vegetables and toasted rice.” He explains that toasting the rice first adds a layer of nutty flavor and creates more depth.

When cooking fried rice, you'll want to use a darker soy sauce for sweeter caramel notes and to add that beautiful bronzed colour to your dish. A simple Chinese dark soy sauce will suffice.

Rice is one of the safest foods to eat when someone has an IBS flare-up, diarrhoea or the stomach flu. Use unsweetened dairy-free milk as a safer option even if you are not lactose intolerant as lactose may be harder to digest during a flare-up or after diarrhoea.

Low FODMAP quinoa

Quinoa comes in red, white, and multi-colored varieties, and they are all LF friendly. It has a delicate flavor similar to rice, so it is perfect for any dish involving a sauce or as the base or topping for salads!

MF: At our restaurant, we first fry the rice in oil then add beaten eggs so that each grain of rice is coated with egg and takes on a golden yellow hue so that it resembles an auspicious 'mound of gold'. The rest of the ingredients are then added to mix thoroughly.

The golden yellow color comes from the egg yolk. The method of making golden fried rice is different from classic fried rice. The egg is mixed with rice directly before stir-frying. If you want your golden fried rice to be more “yellow”, you can add more egg yolks.

Chinese cooks normally use soybean oil, vegetable oil, or peanut oil, all of which have a high smoke point. Peanut oil usually has a pleasant nutty flavor and is suitable not only for stir-frying but also for deep-frying. Canola oil, which has a high smoke point but a neutral flavor, is also a good choice.