There are many versions of Quinoa Fried Rice recipes online but most contain many FODMAPs. I was inspired to try this recipe from one of my blog followers. I adapted my own low FODMAP version of Quinoa Fried Rice. This recipe was a big hit at my house. I have prepared it twice now! 🙂
If you prep the quinoa in advance this recipe whips up in about 15 minutes. I use my julienne peeler to cut the carrots and zucchini into long thin strips, which allows them to cook up quickly.
I added 4 scrambled eggs to boost the protein, you could also fold in sliced grilled chicken, cooked shrimp or tofu.
To season the mixture, I used reduced sodium tamari (soy sauce), sesame oil, ginger and chili paste (without any garlic or onion.). What’s great about this recipe is that you can add the veggies you may have on hand such as green beans, bell peppers, or mung bean sprouts, for instance. You could also toss in some salted peanuts or toasted pine nuts for a little crunch. You can leave out the chili paste if you can’t find one without garlic. It’s a pretty forgiving recipe. You can even sub in rice for the quinoa!