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.