FODMAP friendly one-pan prawn rice bowl (Student-friendly)

Low FODMAP, low fat, light, nutritious, delicious, quick. You won’t miss the onion and garlic at all.

Serves 2 or 1 with leftovers for the next day. Can be reheated or eaten cold in tupperware in the library!

The mix 

For the chilli vinegar sauce: 

4 tablespoons rice vinegar

Handful of coriander, chopped (frozen to save money)

Handful of chives, chopped (frozen)

Few teaspoons of spring onion green tips, chopped

Tablespoon of chopped red chilli, chopped

Half a small thumb of ginger, grated

Salt & pepper

For the bowl itself: 

Pack of microwaveable rice, jasmine/sticky works well and they serve two people (or use dry rice)

Handful of coriander, chopped (use frozen to save money)

Handful of chives, chopped (frozen)

Handful of spring onion green tips, chopped

2 teaspoons garlic infused oil

Prawns, around 150g

Other half of the thumb of ginger, grated

2 tablespoons red chilli, chopped

Spinach, small pack or cheaper alternative: couple of nests of frozen spinach

1 carrot, chopped and cut into thin batons

Salt & pepper

  1. Combine all the ingredients for the chilli vinegar sauce and let it infuse whilst you prepare everything else.
  2. Fry the spring onions in the infused oil for a few minutes until soft. Add the carrots and herbs and turn the heat down, making sure everything is coated in the flavour.
  3. Add the chilli, the spinach, the prawns and a couple of splashes of boiling water. Leave to soften for a few minutes. Season to taste.
  4. Microwave or cook the rice in the meantime.
  5. Assemble rice and prawn mix in a bowl and pour the vinegar onto the mix, let it sink into the rice. Serve with some fresh coriander on top (if you have any left) and enjoy!
IMG_9544

Swap-ins if you are not being a thrifty student could be:

Sesame oil instead of garlic infused oil/olive oil

Fish sauce for the veg mix / chilli vinegar sauce

Add some lettuce into the bowl

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