Fody's Low FODMAP Teriyaki Chicken Fried Rice


Prep Time: 10 minutes

COOK Time: 15 minutes

Makes 4 servings

Description of Fody's Low FODMAP Teriyaki Chicken Fried Rice

No need to order takeout when you can whip up this easy Low FODMAP Chicken Fried Rice recipe in less than 30 minutes. It's so simple, even non-cooks will have success, and Fody's gluten-free Teriyaki Sauce makes the perfect chicken fried rice marinade. Tender chicken breasts (naturally FODMAP-free), scallion greens, rice, eggs, no FODMAP carrots and a Low FODMAP serving size of peas. That’s right! A generous tablespoon of frozen peas is Low FODMAP according to Monash University lab testing – and that small amount goes a long way, as you can see here.

Fody's Low FODMAP Teriyaki Chicken Fried Rice Ingredients:

  • 2 tablespoons Fody Garlic-Infused Olive Oil
  • 1 ½-pounds (680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons toasted sesame oil
  • 1 cup (64 g) chopped scallion greens, plus extra
  • 2 medium carrots, trimmed, peeled and diced
  • 4 cups (760 g) cooked brown or white rice, warm or room temperature
  • ¼ cup (45 g) frozen peas; no need to defrost
  • 3 large eggs, beaten
  • ¼ cup (60 ml) Fody Teriyaki Sauce & Marinade

        Directions for Fody's Teriyaki Chicken Fried Rice

        In a wok or large skillet over medium heat, heat the Fody Garlic-Infused Olive Oil until shimmering. Add chicken and season with salt and pepper. Cook until the chicken is just shy of being completely cooked through; remove from wok.

        Return wok to heat and add toasted sesame oil, heating until shimmering. Add 1 cup (64 g) scallion greens (remember, only the greens are Low FODMAP) and carrots and cook until crisp tender. Stir in the rice, breaking it up well, and peas and cook until warmed through. Add beaten eggs and stir-fry, coating everything well with the egg. When the eggs are about halfway cooked, add the chicken and Fody Low FODMAP Teriyaki Sauce & Marinade and keep stir-frying until chicken is cooked through. Serve immediately, garnished with extra scallion  greens. Enjoy this tasty restaurant-style chicken fried rice!

        About the Chef


        Dédé Wilson

        Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
        Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

        This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.

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