Heat 1 tbsp garlic-infused oil in a wok over high heat. Add shrimp, cook 2 minutes until pink. Remove and set aside.
Add another 1 tbsp oil, pour in beaten eggs. Scramble quickly and remove.
Add remaining 1 tbsp oil. Stir-fry carrot and ginger for 2 minutes.
Add cold jasmine rice, breaking up clumps. Stir-fry 3 minutes until heated through and slightly crispy.
Return shrimp and eggs to the wok. Add spinach, spring onion greens, soy sauce, sesame oil, white pepper, and rice vinegar.
Toss everything for 1–2 minutes until spinach wilts and sauce coats every grain.
Garnish with extra spring onion greens. Serve immediately.
Serving: 1.5 cups per person (4 servings).
FODMAP Notes and Serving Tips
This recipe is designed to keep the flavor of classic fried rice while avoiding the ingredients that most often cause problems: onion, garlic, wheat-based soy sauce, and oversized servings of moderate-FODMAP vegetables. Use garlic-infused oil for aroma, gluten-free tamari for salty depth, and keep vegetables simple.
For best results, use cold cooked rice so the grains stay separate. Add protein first, then vegetables, then rice, and finish with tamari. If you add extra vegetables, check them in the Low FODMAP Food Checker before cooking. Good add-ins include carrots, bell pepper, spinach, and small portions of edamame if tolerated.
Serve one moderate bowl with cucumber or a simple side salad. Store leftovers in a sealed container for up to three days and reheat until steaming hot. This recipe is informational only and not medical advice.
Troubleshooting and Variations
If the rice turns sticky, spread cooked rice on a tray and chill it before frying. If the dish tastes bland, add more ginger, scallion greens, sesame oil, lime, or garlic-infused oil rather than garlic powder. You can swap shrimp for chicken, eggs, or firm tofu. Avoid frozen mixed vegetables that contain peas, onion, or cauliflower during elimination. Use the Grocery List Builder to plan safe add-ins and the Food Checker if you want to change vegetables.
