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TotalCarbohydrates TotalCalories TotalProtein TotalFat
0 1 1 3

Public Rating:

Dairy Free Nut Free Low FODMAP
Sunday
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Easy fried rice recipe

10 MINS
Preptime 4
Servings 10
Ingredients

Easy fried rice recipe

Fried rice is a staple of Aussie takeaway. We love fried rice. And, while we might all have our favourite restaurant that makes Chinese fried rice just the way we like it, satisfying fried rice and egg fried rice is a dish that is easy to replicate at home.

Calories TotalFat SaturatedFat Cholesterol TransFat Sodium TotalCarbohydrates DietaryFiber Sugar Protein
0.01 0.04 0.06 0.03 0.02 0.25 0.34 0.41 0.37 0.46

Rating:

Ingredients

1 cup Coles Long Grain White Rice2 tsp vegetable oil2 eggs, lightly whisked2 bacon rashers, chopped1 carrot, peeled and grated2 shallots, trimmed, finely sliced1/2 cup frozen peas, thawed (see notes for Low FODMAP substitution)1 tbsp soy sauceSesame seeds, to serveShallots, sliced, extra, to serve

Cooking Instructions

  • Cooking Time:30 MINS
Cook the 1 cup Coles Long Grain White Rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.Heat 2 tsp vegetable oil in non-stick wok or large frying pan over medium heat. Add 2 eggs, lightly whisked. Swirl over base to form an omelette. Cook for 2 minutes or until set. Transfer to a chopping board. Set aside to cool slightly. Roll up and thickly slice.Add 2 bacon rashers, chopped to wok. Cook 4 minutes until light golden. Add 1 carrot, peeled and grated. Stir fry 1 minute. Add 2 shallots, trimmed, finely sliced, 1/2 cup frozen peas, thawed (see notes for Low FODMAP substitution) and rice. Cook, stirring, 3-4 minutes. Add egg and 1 tbsp soy sauce. Stir until heated through. Sprinkle with Sesame seeds, to serve and top with Shallots, sliced, extra, to serve. Serve immediately.
Monday
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Vegetarian lasagne

2 hrs 5 MINS
Preptime 6
Servings 7
Ingredients

Vegetarian lasagne

Make our easy vegetable lasagne using just a few ingredients. You can use ready-made tomato sauce and white sauce, or batch cook the sauces and freeze them

Calories TotalFat SaturatedFat Cholesterol
20.00 0.00 0.00 4.00

Chef Rating:

Ingredients

1 teaspoon Chipotle Chili Powder1 teaspoon Cumin1 ½ teaspoons Paprika1 ½ teaspoons Salt1 teaspoon Onion Powder1 teaspoon Onion Powder1 teaspoon Mustard Seed, Ground

Cooking Instructions

  • Cooking Time:1 hr
Preheat oven to 375 degrees Fahrenheit.In a skillet, heat olive oil over medium heat.Add chopped onions and garlic and sauté until onions are translucent.Add sliced zucchini, bell peppers, and mushrooms; cook for 5-7 minutes.Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 10 minutes.In a bowl, mix ricotta cheese with an egg, and season with salt and pepper.To assemble lasagne, spread a layer of vegetable sauce on the bottom of a baking dish.Layer lasagne noodles, followed by ricotta mixture, and then a layer of mozzarella cheese.Repeat the layering until all ingredients are used.Top with remaining mozzarella and Parmesan cheese.Cover with aluminum foil and bake for 25 minutes.Remove foil and bake for an additional 25 minutes until cheese is golden and bubbly.Let stand for 10 minutes before serving.

Freezing Instructions

  • Freezing PrepTime:0 MINS
Allow lasagna to cool completely after cooking.Wrap the lasagna tightly in both plastic wrap and then aluminum foil.Label the wrapped lasagna with the date of freezing.Freeze the lasagna. It can be stored frozen for up to 3 months.To reheat, preheat the oven to 375 degrees Fahrenheit.Remove plastic wrap, replace the foil, and place frozen lasagna in the oven.Bake for 45-60 minutes or until heated through.Remove the foil for the last 10 minutes to allow the top to get crispy.