Weight Watchers Chicken Fried Rice

Why I Love This Recipe

This Chicken Fried Rice recipe has quickly become one of my go-to dishes. It’s flavorful, easy to make, and packed with protein and veggies. The combination of chicken, mixed vegetables, and scrambled eggs all tossed with fragrant soy sauce makes for a comforting, satisfying meal that my husband and I can’t get enough of. Plus, it’s quick to prepare, making it perfect for busy weeknights or meal prep. Once you try it, you’ll be making it over and over again!

Recipe Details

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 6 servings
Serving Size: 1
Calories per serving: 374

Ingredients

• 4 cups cooked rice (preferably day-old rice for best texture)
• 1 lb chicken breasts (cut into bite-sized pieces)
• 1 tablespoon sesame oil
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon ginger paste
• 3 tablespoons soy sauce
• 1 cup frozen mixed vegetables (carrots, peas, corn, etc.)
• 2 large eggs
• Chopped green onions (for garnish)

Instructions

1. Heat the Oil:
   In a large skillet or wok, heat the sesame oil and olive oil over medium-high heat.
2. Cook the Chicken:
   Add the chicken pieces to the heated skillet and sauté until fully cooked through (about 5-7 minutes). Set the cooked chicken aside.
3. Cook the Vegetables:
   Reduce the heat to medium and add the frozen mixed vegetables to the skillet. Sauté for about 3-5 minutes, or until the vegetables are tender and heated through.
4. Add Garlic and Ginger:
   Stir in the minced garlic and ginger paste, and sauté for an additional 30 seconds until fragrant.
5. Combine Chicken and Rice:
   Add the cooked chicken back into the skillet, followed by the cooked rice. Pour the soy sauce over the mixture, stirring to combine everything thoroughly.
6. Scramble the Eggs:
   Push the rice mixture to one side of the skillet, creating an empty space. Crack the eggs into the empty space and scramble them with a fork until cooked through. Once done, mix the scrambled eggs into the rice mixture.
7. Serve:
   Garnish with fresh chopped green onions and serve hot. Enjoy!

Tips & Tricks

• Use Day-Old Rice:
  For the best texture and to avoid mushy fried rice, use day-old rice. Fresh rice can be too soft and sticky for stir-frying, while day-old rice has a firmer texture that works perfectly in this dish.
• Customize the Veggies:
  You can use any vegetables you prefer or have on hand. Bell peppers, onions, and mushrooms are great additions to this dish if you want to add more flavor and variety.
• Make it Spicy:
  If you like a little heat, consider adding a dash of sriracha or red pepper flakes to the soy sauce mixture. It will give the dish an extra kick.
• Eggs:
  Be sure to scramble the eggs separately in the skillet so they stay fluffy and don’t get overcooked. Mixing them into the rice helps to evenly distribute the texture throughout the dish.

Notes

• Make-Ahead Tip:
  This dish is great for meal prep. You can make it ahead and store it in the fridge for up to 3 days. Simply reheat in a skillet over low heat before serving.
• Storage:
  If you have leftovers, store the fried rice in an airtight container in the refrigerator. It will keep for 2-3 days. You can also freeze it for up to 3 months; however, the texture of the rice may change slightly after freezing.
• Substitutions:
  If you prefer a vegetarian version, you can replace the chicken with tofu or additional vegetables. You could also substitute the soy sauce with a gluten-free soy sauce or coconut aminos if needed.

FAQs

1. Can I use brown rice instead of white rice?
Yes! You can absolutely use brown rice for a healthier alternative. Just make sure it’s cooked beforehand and has cooled down.

2. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables can be used. Just chop them into small pieces and sauté them until they’re cooked through.

3. What if I don’t have ginger paste?
If you don’t have ginger paste, you can use freshly grated ginger or ground ginger as a substitute. Start with about 1 teaspoon of freshly grated ginger or ½ teaspoon of ground ginger.

4. Can I use a different type of oil?
While sesame oil adds a distinctive flavor to fried rice, you can substitute with vegetable oil or another neutral oil if you prefer.

5. Can I double the recipe?
Yes, you can easily double the recipe if you’re cooking for a crowd or want extra leftovers. Just make sure to use a large enough skillet or wok to fit all the ingredients.

Nutrition Information (Per Serving)

• Calories: 374
• Total Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
• Cholesterol: 126mg
• Sodium: 531mg
• Carbohydrates: 35g
  • Fiber: 2g
  • Sugar: 1g
• Protein: 30g

This Chicken Fried Rice is a quick, flavorful, and protein-packed dish that’s perfect for any meal. It’s easy to customize based on what you have on hand, and the combination of savory chicken, veggies, and soy sauce makes it a family favorite. It’s so satisfying that once you try it, you’ll find yourself making it again and again