Mediterranean Chicken & Egg Fried Rice (Low-FODMAP, GF)

Ingredients

• 2 cup cooked long grain rice
• 12 oz chicken breast
• 2 tbsp garlic-infused oil
• 1 tbsp canola oil
• 1 tbsp tamari
• 1 tsp dark sesame oil
• 1 tsp fresh ginger
• 0.5 tsp asafoetida powder
• 0.25 tsp white pepper
• 0 salt
• 2 hard cooked eggs
• 1 cup baby bok choy
• 0.5 cup baby carrots
• 0.5 cup water chestnuts
• 0.25 cup fresh chives
• 2 tbsp low sodium chicken broth
• 1 tsp lime juice
• 1 tsp sesame seeds

Instructions

1. 1Heat Canola Oil in a large wok or skillet over medium-high heat. Add diced chicken and cook until browned and cooked through. Remove chicken and set aside.
2. 2Add Garlic-Infused Oil to the wok. Stir-fry baby carrots and water chestnuts for 2-3 minutes.
3. 3Add baby bok choy and stir-fry for another 1-2 minutes until slightly tender-crisp.
4. 4Add chilled cooked long grain rice to the wok, breaking up any clumps. Stir-fry for 3-4 minutes until heated through and slightly toasted.
5. 5Stir in tamari, dark sesame oil, grated Fresh Ginger, asafoetida powder, white pepper, and salt.
6. 6Add the cooked chicken, chopped hard cooked eggs, low sodium chicken broth, and lime juice. Toss to combine and heat through for 1-2 minutes.
7. 7Remove from heat, stir in fresh chives.
8. 8Garnish with sesame seeds before serving.