WW Fried Rice Recipe
This fried rice recipe balances wholesome brown rice with a variety of fresh vegetables and lean protein, delivering great flavor and texture. It’s a lighter take on a classic dish, perfect for a quick meal.
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2. WW Fried Rice Directions
- Cook 2 cups of brown rice according to the package instructions. Allow it to cool to room temperature, then refrigerate for a few hours or overnight to prevent mushiness when stir-fried.
- Chop the onion, garlic, bell pepper, and slice the mushrooms. Thaw the frozen peas and carrots for easy use.
- Prepare the protein: dice the cooked chicken breast or, for a vegetarian option, press the tofu to remove moisture, cube it, and pan-fry until golden.
- Heat a large skillet or wok over medium-high heat. Spray with non-stick cooking spray.
- Add the finely chopped onion to the skillet, sautéing for 2-3 minutes until translucent. Stir in the minced garlic and cook for another minute.
- Add the thawed peas and carrots, diced bell pepper, and slice< d mushrooms. Stir-fry the vegetables for 5 minutes until tender and slightly caramelized.
- Stir in the diced cooked chicken breast or tofu and cook for an additional 2-3 minutes to heat through.
- Push the mixture to one side of the skillet and pour in the lightly beaten eggs. Scramble them until fully cooked, then mix with the vegetables and protein.
- Add the chilled brown rice, breaking up any clumps, and stir to combine.
- Pour the low-sodium soy sauce and rice vinegar over the rice mixture, stirring to coat. If using, add 1 teaspoon of sesame oil for added flavor.
- Season with black pepper, taste, and adjust seasoning if needed. Garnish with sliced green onions and chopped cilantro, if desired.
- Serve immediately while hot.
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