Gentle Ginger & Turmeric Fried Rice with Egg

This is what I make when I have leftover rice and need something warm and satisfying in fifteen minutes. The ginger and turmeric make it golden and anti-inflammatory. The egg adds protein. It's comfort food that actually supports your gut.

Why it's gut-friendly: Turmeric and ginger are both powerfully anti-inflammatory. Using cooled, leftover rice creates resistant starch, which feeds your good gut bacteria. It's a simple, gentle meal that won't upset a sensitive stomach.

Ingredients (Serves 2):

• 250g cooked and cooled brown or white rice (leftover is perfect)
• 1 tbsp coconut oil or ghee
• 1 tsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 small carrot, finely diced
• A handful of frozen peas
• 2 eggs
• 1 tbsp tamari or soy sauce (use tamari for gluten-free)
• 1 spring onion, sliced (green part only for low FODMAP)
• A squeeze of lime juice

Method:

1. Heat the coconut oil or ghee in a large frying pan or wok over medium heat.
2. Add the ginger and turmeric and cook for 30 seconds until fragrant.
3. Add the carrot and cook for 2-3 minutes until starting to soften.
4. Add the cold rice and frozen peas. Stir-fry for 3-4 minutes until everything is heated through.
5. Push the rice to one side of the pan. Crack the eggs into the empty side and scramble gently until just set.
6. Mix the scrambled eggs into the rice. Add the tamari or soy sauce and stir to combine.
7. Remove from heat, squeeze over the lime juice, and scatter with spring onion.
8. Eat warm, preferably from a bowl.