Light Vegetable Fried Rice Recipe with BBQ Pork
Light Vegetable Fried Rice with Pork…Skip the take-out and cook up a batch of flavorful, healthier fried rice at home. Packed with vegetables! #VegItUp 275 calories and 7 Weight Watchers SmartPoints
Servings: 10 Cups
Calories: 228kcal
Ingredients
- 2 eggs whisked
- 3 teaspoons canola or grapeseed oil divided
- 2 large carrots diced
- 2 large celery stalks diced
- 3 greens onions thinly sliced, white & green sections separated
- 7 cups cooked Bob's Red Mill basmati brown rice preferably day old
- ¼ cup low-sodium soy sauce
- 3 teaspoons sesame oil
- 1 ½ cup frozen green peas
- 6 ounces Chinese bbq pork diced
- salt and ground pepper to taste
Instructions
- Heat a large nonstick skillet over medium heat. Coat with cooking spray and add egg. Swirl the egg to cover the bottom of the skillet. Cook until the egg sets, flip with a large spatula and cook for 1 minute. Transfer to a cutting board. Cut the egg into 1-inch thin strips. Set aside.
- Heat 1 teaspoon oil in the skillet. Add the carrots, celery and white sections of greens onions. Cook, stirring occasionally, until the vegetable start to soften, about 5 minutes. Transfer to a bowl.
- Increase the heat to medium-high and add remaining 2 teaspoons of oil.
- Add the rice and cook for 2 minutes. Stir in the sesame oil and soy sauce. Continue to cook the rice, stirring occasionally so the rice doesn’t burn, for about 7 minutes.
- Add the green peas, barbecue pork and cooked carrots and celery. Cook for 1 minute.
- Gently stir in the egg and green sections of green onion. Serve.
Notes
Weight Watchers Points: 8 (Freestyle SmartPoints), 7 (Points+)
Nutrition
Serving: 1.25Cups | Calories: 228kcal | Carbohydrates: 37g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 250mg | Potassium: 220mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2290IU | Vitamin C: 10.1mg | Calcium: 33mg | Iron: 1.4mg
