WW Fried Rice with Shrimp

by

The WW Fried Rice with Shrimp is a clever twist on an old comfort food that does not upset the diet. The ingredients of the Weight Watchers Fried Rice with Shrimp include simple stuff such as rice, shrimp, vegetables, and seasonings, and transform them into a light yet satisfying meal. The shrimp helps to supply lean protein, with the vegetables added to give the food its color and fiber. Less oil consumption and portion control make this WW Fried Rice with Shrimp low-calorie as compared to takeout versions. The flavor is salty and satisfactory with a trace of garlic and soy. The meal can be modified by adding a variety of vegetables to it or changing the flavor.

STATS:

  • Calories: 280 per serving
  • Prep time: almost 15 minutes
  • Serving size: 1 ½ cups
  • Cuisine: Asian Inspired
  • Total time: 30 minutes
  • Course: Main dish
  • Cook time: 15 minutes
  • Food: Friendly Diet by Weight Watchers.
  • Servings: 6

EQUIPMENT:

  • Large skillet or wok
  • Mixing bowlKnife and cutting board
  • Wooden spoon or spatula
  • Measuring cups & spoons

INGREDIENTS:

  • Three cups of brown rice, cooked and chilled.
  • Twelve ounces of medium shrimp that have been deveined and peeled.
  • One cup of frozen carrot and pea mixture.
  • Half a cup of chopped onion
  • Two chopped green onions and two softly beaten eggs
  • One tablespoon of optional oyster sauce
  • A single tablespoon of sesame oil
  • One teaspoon of cooking spray or oil
  • 2 tablespoons of low-sodium soy sauce
  • A single tablespoon of cooking spray or oil from olives.
  • Two minced garlic cloves
  • To taste, add salt and pepper.

INGREDIENT NOTES:

Brown rice:

  • It keeps your stomach full and is a good source of fiber. Use cold rice at all times for a great texture. For the best texture, always use cold rice. The best rice is day-old. The best rice is day-old.

Shrimp:

  • It is a lean protein, low in calories, and it also cooks quickly. Fresh or frozen both work.

Peas and carrots:

  • The addition of color, nutrients, and sweetness. Frozen mix saves time.

Onion:

  • This provides a flavor and texture to the fried rice.

Green onions:

  • Give it a fresh crunch and light finish.

Eggs:

  • Provide a source of protein and orthodox fried rice. May use egg whites instead of more points.

Soy sauce:

  • Select low-sodium soy sauce in order to maintain the amount of salt.

Oyster sauce:

  • Added on as a source of extra umami.

Sesame oil:

  • This gives a nutty flavor, and it should be applied sparingly to help restrict calories.

Cooking oil or cooking spray:

  • Makes the cooking process light and prevents sticking.

Garlic:

  • Increases savory taste.

Salt and pepper:

  • Add to taste, although sparsely, in order to regulate sodium.

INSTRUCTIONS:

  1. All the ingredients should be prepared ahead of cooking.
  2. rice, shrimp, vegetables, and seasonings. Bring to high heat a wok or large skillet.
  3. Add cooking spray or olive oil. Add shrimp. Add 2 to 3 minutes till pink and cooked.
  4. Remove and set aside. Now you add the onion and garlic to the same pan.
  5. Cook until soft and fragrant. Stir in peas and carrots.
  6. Simmer and cook for 3 minutes till warmed.
  7. In the pan, push the vegetables to one side.
  8. Add eggs. Scramble quickly till set.
  9. Add cooled rice. Blend and stir to combine with vegetables and eggs.
  10. Put the shrimp back in the pan.
  11. Throw everything together.
  12. Sesame oil and soy sauce should be shaken. Stir to coat evenly.
  13. Add oyster sauce if using. Cook 2 more minutes. Add green onions and stir.
  14. Adjust the seasoning by tasting it. Serve hot in bowls.

SERVING SUGGESTIONS:

TOPPINGS:

  • Sprinkle of sesame seeds
  • Chili flakes for heat
  • Fresh cilantro

PAIRINGS:

  • Side of miso soup
  • Steamed broccoli
  • Cucumber salad

OCCASIONS:

  • Weeknight dinner
  • Family lunch
  • Meal prep bowls

TIPS:

  • Fried rice is always better with cold or day-old rice.
  • Shrimp should not be cooked too long; they become chewy.
  • Heat on high and have little char and traditional flavor.
  • Oil should be light; spray it when necessary.

STORAGE INFORMATION:

FRIDGE:

  • Keep in a tight sealed jar for at least 4 days. Warm up again in a skillet or microwave.

FREEZER:

  • Try to freeze in containers for as long as 2 months. Freeze before heating in the refrigerator overnight.

FAQs:

Can I use cauliflower rice?

  • Yes, cauliflower rice is better with low carbs. Adjust cooking time to be shorter.

Can I skip eggs?

  • Yes, it is possible to omit or substitute eggs with scrambled tofu.

Is it possible to replace shrimp with chicken?

  • Yes, chicken breast in the form of dice is a lean protein.

Can I make it spicy?

  • Yes, add sriracha or chili paste to taste.

Nutritional Information (serving size):

Calories: 280

Carbs: 34 g

Protein: 20 g

Fat: 8 g

Fiber: 4 g

Sugar: 3 g

Sodium: 530 mg

Potassium: 360 mg

Serving size: 1 ½ cups

Servings: 6

Weight Watchers has 6 serving points on the Weight Watchers Fried Rice with Shrimp.