Easy Fried Rice with Veggies Recipe for a Flavorful Meal

Craving takeout but want to stay on track? This Fried Rice with Veggies is a lightened-up version of the classic dish, packed with fresh vegetables, flavorful seasonings, and the perfect balance of protein and fiber. It’s a quick, easy, and satisfying meal that you can enjoy!

This healthier fried rice swaps out traditional white rice for a lower-calorie option like brown rice or cauliflower rice, ensuring you get all the taste without the extra points. Whether you serve it as a main dish or a side, this recipe is a fantastic addition to your meal rotation. A delicious way to enjoy takeout flavors while staying true to your wellness goals!

Why You’ll Love This Recipe

WW-Friendly: Low in points but full of flavor.
Quick & Easy: Ready in under 20 minutes.
Customizable: Add your favorite veggies or protein.
Perfect for Meal Prep: Stores well for a quick lunch or dinner.
Better Than Takeout: A guilt-free version of your favorite fried rice.

Ingredients

• 2 cups cooked brown rice (or cauliflower rice for lower points)
• 1 tsp sesame oil (or light cooking spray for fewer points)
• 1 small onion, finely chopped
• 1 cup mixed vegetables (peas, carrots, bell peppers, or any favorites)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 eggs, lightly beaten
• 2 tbsp low-sodium soy sauce (or coconut aminos)
• ½ tsp black pepper
• 2 green onions, sliced (for garnish)
• ½ tsp sesame seeds (optional, for garnish)

Instructions

Prepare the Ingredients

1. If using cauliflower rice, sauté it separately for 2-3 minutes and set aside.
2. Chop all vegetables and prepare your ingredients in advance for quick cooking.

Cook the Vegetables

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add onions, garlic, and ginger, stirring for 1-2 minutes until fragrant.
3. Add mixed vegetables and cook for another 3-4 minutes until tender.

Add the Eggs

1. Push the veggies to one side of the pan.
2. Pour the beaten eggs into the empty side and scramble them until fully cooked.
3. Mix the scrambled eggs with the vegetables.

Stir in the Rice & Seasoning

1. Add cooked brown rice (or cauliflower rice) to the pan.
2. Stir in soy sauce and black pepper, mixing everything well.
3. Cook for another 2-3 minutes, letting the flavors meld together.

Garnish & Serve

1. Remove from heat and top with green onions and sesame seeds (if using).
2. Serve hot and enjoy!

Nutritional Information (Per Serving)

Calories: 180 | Protein: 7g | Carbs: 28g | Fat: 4g | Fiber: 4g
WW SmartPoints: 3-5 per serving (varies based on ingredients and rice type)

Tips for Success

Use Cold Rice: If using brown rice, cook it ahead of time and refrigerate for the best texture.
Lower the Points: Swap brown rice for cauliflower rice to reduce SmartPoints.
Boost the Protein: Add shrimp, chicken, or tofu for a heartier meal.
Customize the Veggies: Try mushrooms, snap peas, or broccoli for variety.
Skip the Oil: Use a light cooking spray to cut down on points.

Why This Recipe Works for Weight Watchers

• Light & Flavorful: No excess oil or high-calorie ingredients.
• High in Fiber & Protein: Keeps you full and satisfied.
• Versatile & Customizable: Adjust ingredients based on your plan.
• Perfect for Leftovers: A great meal-prep option for busy days.

This Fried Rice with Veggies is a delicious, nutritious, and easy-to-make dish that satisfies your takeout cravings while keeping you on track. Whether you enjoy it as a side or a main dish, it’s a fantastic way to eat healthy without sacrificing flavor.