A great side dish for stir fries and Asian inspired dishes. I love to make my fried rice Thai style which uses fish sauce, but if you don't have this you could leave it out and increase the soy sauce. This is a perfect compliment to Asian Turkey Meatballs. Double the recipe for more people.
Brown Fried Rice
Gina's Weight Watcher Recipes
Servings: 3 • Serving Size: little over 3/4 cup • Old Points: 4 pts • Points+: 6 pts
Calories: 244.8 • Fat: 3.6 g • Protein: 9.0 g • Carb: 44.7 g • Fiber: 4.3 g
Ingredients:
- 1 cup (uncooked) short grain brown rice
- cooking spray
- 1 large egg, 1 egg white, scrambled
- 4 large scallions, chopped
- 2 cloves garlic, minced
- 1 tomato, chopped
- 2 tsp soy sauce (or more to taste)
- 1 tsp fish sauce
(optional)
Directions:
When rice is cooked, spray a heated nonstick wok with spray oil and add the eggs and cook a minute or two until done. Set aside.
Spray more oil to the wok and add the scallions, tomatoes and garlic. Saute about a minute, then add the rice. Add soy sauce and fish sauce, stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce if needed to taste and mix well another 30 seconds.
I wonder if quinoa would be a good substitute for fried rice?
ReplyDeleteI have a recipe for Quinoa "Fried Rice". It's excellent! http://www.skinnytaste.com/2009/02/quinoa-fried-rice-525-pts.html
ReplyDeleteSo call me a bit dumb these days, but I've recently started wondering about the difference between scallions, spring onions, and chives. In Singapore what I used to think was a scallion is called a spring onion. There are these huge versions of them that are labeled Chinese scallions (but are those actually scallions???) and then there are chives, that look like spring onions, but are flatter...so what should I be using? I typically go for the spring onions, but if I should be grabbing the humongous Chinese scallions, please let me know!
ReplyDeleteI think scallions and spring onions are the same, chives are much smaller.
DeleteI've never considered adding tomato to fried rice!
ReplyDeleteGina, you're amazing. Thank you! All your recipes are amazing. Do you have a recipe for Asian Style Lettuce Wraps?
ReplyDelete@Sarah- I'm not sure about Singapore but the scallions here in the states are green onions, not terribly large. Chives are very thin, like a blade of grass.
ReplyDeleteThis recipe can be made with onions instead, the tomatoes are great in the rice, but have fun with this, use whatever veggies you have in your fridge, peppers, carrots, etc.
Linda, great idea, I'll post one soon!
this sounds amazing - great alternative to the white fried rice my hubby loves so much. i'll definitely have to try this!
ReplyDeleteThis was sooooo good! I added turkey sausage and mushrooms to make it a complete meal - yum. Thanks again Gina.
ReplyDeleteHi Gina, not to sound dumb, but so be it..
ReplyDelete"Spray oil" What exactly does this mean? Is this just non-stick spray? Or something else? I know vegetable oil (and all oils) are fatty, so what I should use? I'm dying to try this delicious-looking recipe!! :) Thanks!
I'm sorry, yes, non stick oil. I use a misto and fill it with my own oil but store bought would work.
ReplyDeleteWhen printing, it doesn't include the ingredient list. I printed it from Safari,and then checked it on my comp using Firefox.
ReplyDeleteSomething is wrong, I am contacting printsupport
ReplyDeleteHi Gina! Is it possible to cook this in something other than a wok? If so, what pan and what level of heat? Thanks!!
ReplyDeleteA deep skillet would work, on high heat.
ReplyDeleteI just discovered this blog and I'm so excited to try all these recipes!
ReplyDeleteFor this rice, do you think it will taste good reheated the next day too?
Thanks!
Yes, I love leftover fried rice.
ReplyDeleteAre the points listed on this, the old WW?
ReplyDeleteI just updated the points plus.
ReplyDeleteI cannot wait to try this!! Making it tonight to go with your Asian Turkey Meatballs! :)
ReplyDeleteHi Gina;
ReplyDeleteDo you mind posting about BASIC Brown Rice Recipe. I can't seem to figure it out!. I have seen different packages direction and different internet recipes... Do you have ONE that WORKS!?
I like to soak my brown rice at least an hour or more before cooking. 1 cup rice, 2 cups water and salt and bring to a boil. Cover pot and simmer on low for about 40 - 50 minutes. Test it to make sure it's done, then fluff with a fork.
ReplyDeleteI just started WW today, and I was quite panicked about how to stay on this program, while still cooking dinner for my hubs and 2 children! This website is amazing; I am sooo thankful for you for doing this! I am so excited to have all these recipes with the points already figured out. Just made out my shopping list for the week and am so psyched to try these out! :) Kristen H., Long Island, NY
ReplyDeletewould this work with brown basmati rice as well? i have both that and regular brown rice but would like to use up the basmati rice, as long as it doesn't compromise the recipe.
ReplyDeleteSure why not!
ReplyDeleteHi Gina,Yor recipies are so amazing!!! I am making this woth the seasme crusted chicken tenders. Thanks Gina!!!
ReplyDeleteWould this recipe work if you omit the fish sauce? I have annoying seafood allergies. Thanks!
ReplyDeleteCan I use regular white long grain rice instead of brown? Thanks. Erica
ReplyDeleteMaking this tonight with the Asian glazed drumsticks!! Can't wait!!
ReplyDeleteThis sounds really tasty, definitely going to try! Question...have you ever used bulgar wheat for something like this or any of your other recipes?
ReplyDelete