Weight Watcher's fried rice is a lighter version of the classic, and uses cooking spray instead of oil to make it lighter. The soy sauce gives it it's flavor. Add in some shrimp or chicken for protein.
All day long, there has been this sharp dull pain in my tooth that keeps on coming back. It would go away for an hour, and then come back and ibu profen has not helped the pain at all. The only thing that does help is a frozen pack of vegetables against my mouth and that is what I was doing at my desk all day long. Thankfully there's a grocery store by us where we can get a frozen pack of vegetables. I had to get some for this fried rice. It almost feels like the pain is coming from where I had a cavity filled the last time. If it continues tomorrow, I'm calling the dentist. Hoping to god they don't say I need a root canal or anything. Tooth pain sucks.
There was some leftover rice in my fridge from making chicken cheese casserole the other night so I decided to make some fried rice. If you have leftover rice and use frozen vegetables this dish comes together in no time at all. Super quick and easy week night meal. Just add some shrimp or some chicken for extra protein!
Need more WW ideas? Try 21 Weight Watcher Recipes for Breakfast, Weight Watchers Sex in a Pan, 50 Delicious Chicken Dinner Recipes for Weight Watchers, or Weight Watcher Brownies with Lemon
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Ingredients Needed
- Cooking spray - olive oil or canola oil spray
- Egg(s), lightly beaten - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Carrot(s), shredded - contribute a subtle sweetness and a hearty texture to the dish.
- Scallion(s), sliced, divided
- White rice - I like to cheat and use the 90 second microwave rice packets that you can find at most grocery stores these days. Target has some. Try my recipe for Instant Pot Jasmine Rice
- Frozen green peas, thawed - or mixed frozen veggies
- Low sodium soy sauce, or to taste - Use a Low Sodium or if you don’t have that on hand go for Tamari or Coconut Amino Acids
- See the recipe card below for a full list of ingredients and measurements.
How to Make Fried Rice
Step 1 Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
Step 2 When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
Step 3 Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
Step 4 Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
Serving size, about ¾ cup.
Pro Tips for Fried Rice
- Use cold cooked rice: Leftover rice that has been refrigerated overnight works best because it is drier and less likely to turn mushy when stir-fried.
- Don't overcrowd the pan: Give the rice and vegetables plenty of room to cook so everything gets a little crispy instead of steaming.
- Prep everything first: Fried rice cooks quickly, so have your vegetables, eggs, rice, and seasonings ready before you start.
- Cook the eggs separately: Scramble the eggs first, then set them aside and add them back at the end so they stay in nice pieces.
- Use a large skillet: A large skillet or wok makes it easier to toss everything together without making a mess.
- You can also make this on a Blackstone griddle - Blackstone Fried Rice!
Serving Suggestions
Weight Watchers Fried Rice makes a quick lunch or dinner, but it also works well as a side dish.
- Serve with chicken: Pair it with grilled or air fryer chicken for an easy dinner.
- Add shrimp: Stir in cooked shrimp for a simple high-protein meal.
- Serve with vegetables: Add steamed broccoli, green beans, or an Asian-inspired vegetable mix on the side.
- Top with green onions: Sliced green onions add a fresh crunch and extra flavor.
- Add some heat: Drizzle with sriracha or your favorite hot sauce.
- Top with sesame seeds: A small sprinkle adds extra texture and a nutty flavor.
- Make a rice bowl: Serve the fried rice in a bowl and top with a fried egg for an easy meal.
- Serve it on its own: With rice, vegetables, and eggs, it can easily be enjoyed as a complete meal.
Storage and Freezing
Store leftover Weight Watchers Fried Rice in an airtight container in the refrigerator for up to 3 to 4 days. Let the fried rice cool before transferring it to the refrigerator, and refrigerate it within 2 hours of cooking.
Can you freeze fried rice? Yes! Fried rice freezes well. Let it cool completely, then portion it into freezer-safe containers or freezer bags. Freeze for up to 3 months.
Meal Prepping
For meal prep, divide the fried rice into individual containers so you have easy grab-and-go lunches throughout the week.
To reheat, microwave individual portions until heated through, stirring halfway. You can also reheat fried rice in a skillet over medium heat with a small splash of water to help prevent it from drying out.
Other Recipes to Try
If you tried this Weight Watchers Fried Rice orany other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Weight Watcher's Fried Rice
- Prep Time: 10min
- Cook Time: 10-15min
- Total Time: 25min
- Yield: 6 1x
- Category: Side
- Method: Stove
- Cuisine: Asian
Description
Weight Watchers fried rice is a lighter version of the classic, and uses cooking spray instead of oil to make it lighter. The soy sauce gives it it's flavor. Add in some shrimp or chicken for protein.
Ingredients
- 2 spray(s) cooking spray
- 2 large egg(s), lightly beaten
- 1 cup(s) uncooked carrot(s), shredded
- 1 cup(s) uncooked scallion(s), sliced, divided
- 3 cup(s) cooked white rice
- ½ cup(s) frozen green peas, thawed
- ¼ cup(s) low sodium soy sauce, or to taste
Instructions
- Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
- When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until eggs are cooked through, about 1 minute more; remove eggs from skillet and set aside.
- Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
- Stir in cooked rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through.
- Serving size, about ¾ cup.
Notes
myWW points: Blue 3; Green 4; Purple 3
Points are calculated with the WW recipe builder app and not using the nutrition info.
Nutrition
- Serving Size: ¾ cup
- Calories: 156
- Sugar: 2.31
- Sodium: 409
- Fat: 2.01
- Saturated Fat: .56
- Carbohydrates: 28.11
- Fiber: 1.9
- Protein: 5.89
Jenna says
Yes
Chris says
Can I use teriyaki sauce instead soy sauce
Kelly says
We loved this recipe! We used rice cauliflower instead of rice and it worked out great.