Photo of So-Easy Veggie Fried Rice by WW

So-Easy Veggie Fried Rice

0 - 5
PersonalPoints™ per serving
Total Time
24 min
14 min
10 min
Transform leftover brown rice into something special with this healthy spin on a Chinese classic. Add chopped chicken or shrimp for a main meal.


Cooking spray

2 spray(s), divided

Raw egg(s)

2 large, beaten

Uncooked scallion(s)

2 medium, cut into 1-inch pieces

Sweet red pepper(s)

1 medium, thinly sliced

Frozen peas and carrots

1 cup(s)

Minced garlic

1 tbsp(s)

Ginger root

1 tbsp(s), fresh, minced

Cooked medium grain brown rice

1½ cup(s)

Low sodium soy sauce

4 tsp(s)

Rice wine vinegar

1 tsp(s)


  1. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add egg 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 175ml (3/4 cup) per serving.


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 Points values).