0 Weight Watchers Points!!!

75kCal Per Portion

Transform leftover brown rice into something special with this healthy spin on a Chinese classic. Add chopped chicken or shrimp for a main meal.

Ingredients

Eggs: 2 large

Spring Onions: 2 large uncooked

Sweet Red Pepper: 2 medium, cut into 1-inch pieces

Frozen Peas & Carrots: 1 cup

Garlic: 1 tablespoon minced

Ginger Root: 1 tablespoon, Fresh, Minced

Brown Rice: 1½ Cup Cooked Medium Grain

Soy Sauce: 4 teaspoons

Rice Wine Vinegar: 1 teaspoon

Oil Spray: 2 sprays

Instructions

1. 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.
2. 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. Yields about 1 cup per serving.

Notes

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 and spread out on a sheet pan to cool while you prep the vegetables.Craving Pork Fried Rice? Just add some diced Canadian Bacon to the skillet with the veggies (could affect SmartPoints values).