Thursday, February 3, 2011

Easy Fried Rice

There's just something about fried rice that I absolutely love. What I don't love is how absolutely horrible it is for you. Sure, there are veggies in there, but sometimes they're so tiny that you can hardly call it a serving of vegetables. Not to mention, it's typically fried in a lot of oil and then saturated with tons of soy sauce. Hello, MSG! But I love fried rice and continue to eat it all the time—in fact, I've had it four times this week!

Since I'm trying extremely hard to be healthy, I took matters into my own hands and tried making my own fried rice. It can't be that hard, right? But after three tries, I gave up. My attempts never tasted like the real deal. I chalked fried rice up as something I'll leave to the pros, and went on my way.

Then I found this recipe on Weight Watchers' website and decided to give it a shot since it had the word "easy" in the title. It turns out that not only was it ridiculously easy (seriously, how was I messing this up before?), but it actually tasted great, and it's only 3 points+ per serving! The trick, I think, is using older rice—if it's too fresh it just makes it mushy, so I made the rice in the morning and used it at night. I plan on bulking it up with even more veggies (bean sprouts, snap peas, more onions, etc.), trying it with brown rice, and adding some protein the next time I make it. In the mean time, this is a perfect, basic recipe for fried rice. Enjoy! 

Easy Fried Rice
adapted from Weight Watchers 

2 spray(s) cooking spray   
2 large egg(s), lightly beaten (or 1/2 cup egg beaters)   
2 garlic cloves, minced
1 cup mushrooms, chopped    
1 cup scallions, sliced, divided  
3 cups cooked white rice   
1–2 cups frozen green peas and carrots (or mixed veggies), thawed  
1/4 cup(s) low-sodium soy sauce, or to taste   

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 mushrooms, garlic, and all but 2 tablespoons scallions; sauté about 2 to 3 minutes.

Stir in cooked rice, veggies, and soy sauce; cook until heated through, stirring once or twice, about 1 minute. Gently stir in cooked egg and remaining scallions; heat through. Yields about 3/4 cups per serving.


  1. Yum! Thank you for this, I have always wanted to know how to make fried rice, this is definitely easy and do-able! Very excited now! :)

  2. Love it! Thanks for sharing - it does look really easy & do-able. Can't wait for your recipes from Italy too, by the way!

  3. I've been craving fried rice like crazy lately! Perfect timing!

  4. Oh Jess, that looks soooo goood!

  5. Yum! I love making fried rice every once in a while! I do agree - using fresh rice that is hot doesn't work too well: I usually cook my rice and pop it in the freezer for 10 minutes or so/throw it in the fridge to cool it down, and that seems to work well!

    I also started making my fried rice with brown rice in the past couple of years. With stir fry, Justin usually prefers sticky rice...and I totally get that, but with the fried rice, the sticky rice will lose its "stick" anyway, so I use the brown because in my head that makes it healthier? Ha, I doubt it really makes much difference, but whatever!!!


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