WEIGHT WATCHERS FRIED RICE POINTS RECIPES

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EASY FRIED RICE | RECIPES | WW USA - WEIGHT WATCHERS



Easy Fried Rice | Recipes | WW USA - Weight Watchers image

Basic, easy, and fast, this stir-fry is a tasty way to use up leftover rice. Make it a heartier main dish by stirring in a bit of cooked protein, such as thinly sliced pork or beef, diced chicken, or baby shrimp. To change things up, swap the frozen peas for sliced snow peas, sugar snap peas, or tender asparagus tips.

Provided by WEIGHTWATCHERS.COM

Categories     Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 7

2 spray(s) Cooking spray
2 large egg(s) 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
0.5 cup(s) Frozen green peas thawed
0.25 cup(s) Low sodium soy sauce or to taste

Steps:

  • Coat a large nonstick skillet with cooking spray; warm the pan over medium-high heat. Add the eggs; tilt the pan so that eggs cover bottom.
  • When the eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook until the eggs are cooked through, about 1 minute more; remove the eggs from the skillet and set aside.
  • Off heat, re-coat same skillet with cooking spray; set over medium-high heat. Add the carrots and all but 2 tablespoons of the scallions; sauté until the carrots are crisp-tender, about 2 to 3 minutes.
  • Stir in the cooked rice, peas, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in the cooked egg and the remaining scallions; heat through.
  • Serving size: about 3/4 cup.

Nutrition Facts : Calories 78 kcal

SO-EASY VEGGIE FRIED RICE | RECIPES | WW USA



So-Easy Veggie Fried Rice | Recipes | WW USA image

The name here says it all. This recipe is truly SO EASY! Featuring leftover brown rice, this quick version of the Chinese classic is a great vegetarian meal, side dish or, base for chopped chicken or shrimp. Ready in just 25 minutes, this recipe is ideal for busy weeknights. Bright red peppers and frozen peas and carrots make an appealing and delicious color combination and adds crunch. Tender scrambled eggs and rice combine to make this a really filing bowl. Let kids choose their favorite vegetable combination for a fun twist on this simple dish. This dish works best with completely cooled rice. If you don’t have any rice already cooked, cook 3/4 cup uncooked brown rice according to package instructions, spread out on a sheet pan and pop in the fridge to cool while you prep the vegetables.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 3 servings

Number Of Ingredients 10

2 spray(s) Cooking spray
2 large egg(s) Egg(s) beaten
2 medium Uncooked scallion(s) cut into 1-inch pieces
1 medium Sweet red pepper(s) thinly sliced
1 cup(s) Frozen peas and carrots
1 Tbsp Minced garlic
1 Tbsp Ginger root fresh, minced
1.5 cup(s) Cooked medium grain brown rice
4 tsp Low sodium soy sauce
1 tsp Rice wine vinegar

Steps:

  • Coat a large nonstick skillet with cooking spray; heat over medium heat. Add eggs and swirl to coat pan; cook egg through, remove to a plate and break egg up into small pieces with a fork.
  • Off heat, recoat skillet with cooking spray. Add scallions, pepper, peas and carrots, garlic and ginger to skillet; sauté for 5 minutes. Add rice; heat through. Stir in cooked egg, soy sauce and rice wine vinegar; serve.
  • Serving size: about 1 cup

Nutrition Facts : Calories 130 kcal

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