Skip to main contentSkip to footer
Sign up
Sign up
Join now & get access to 8,000+ healthy, delicious recipes
Photo of Easy fried rice by WW

Easy fried rice

4
3
3
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy
Basic, easy and fast, this stir-fry is a tasty way to use up leftover rice. Make it a heartier main dish by stirring in a bit of cooked protein, such as thinly sliced pork or beef, diced chicken, or baby shrimp. To change things up, swap the frozen peas for sliced snow peas, sugar snap peas, or tender asparagus tips.

Ingredients

Cooking spray

2 spray(s)

Egg(s)

2 large, lightly beaten

Uncooked carrot(s)

1 cup(s), shredded

Uncooked scallion(s)

1 cup(s), sliced, divided

Cooked white rice

3 cup(s)

Frozen green peas

½ cup(s), thawed

Low sodium soy sauce

¼ cup(s), or to taste

Instructions

  1. Coat a large nonstick skillet with cooking spray; warm pan over medium-high heat. Add eggs; tilt pan so that eggs cover bottom.
  2. 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.
  3. Off heat, recoat same skillet with cooking spray; set over medium-high heat. Add carrots and all but 2 tablespoons scallions; sauté until carrots are crisp-tender, about 2 to 3 minutes.
  4. Stir in cooked rice, peas 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 cup per serving.