Servings: 6

Weight Watcher Smart Points: 19

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 C finely chopped broccoli
  • 5 C leftover brown rice
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 3-4 large eggs, scrambled and cooked with a pinch of salt
  • 5-6 cloves garlic, pressed or grated
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2 C peas and/or edamame(or a mix of both, frozen is fine)
  • a pinch of white pepper or to taste
  • 1 tbsp rice vinegar
  • 2-3 tbsp soy sauce
  • ½ tsp Chinese 5 spice
  • 2-3 tbsp water
  • 2" piece of ginger, peeled and grated


  1. Start by chopping all the vegetables
  2. Once everything is ready, start by heating a large pan over medium heat
  3. Once hot, add the oil and add the onions
  4. Cook for 4-5 minutes until they're softened.At this point I like to cook the eggs in a separate pan till they're well done and crumbled into bite sized pieces
  5. Turn the heat off for the eggs once cooked and wait to add them to the main dish
  6. Add the carrots and celery and cook for a few more minutes before adding the garlic, ginger and broccoli
  7. Mix well and lower the heat slightly
  8. Once the garlic and ginger have cooked for a few minutes, before they begin to brown, add the two to three tbsp of water and cook until the veggies are the desired tenderness
  9. This will depend on how finely chopped they are and how cooked you like them
  10. Keep in mind they will continue to cook for a few minutes as the rice heats up so don't over cook them.Add the rice to the pan and pour the soy sauce and vinegar over top and sprinkle with the chinese 5 spice and the white pepper if using
  11. Mix slightly then add the eggs, mix well and heat through
  12. Continue to cook for a couple minutes while stirring if there is any liquid on the bottom of the pan
  13. Cooking it for a few minutes will allow the rice to absorb the moisture and will result in a less sticky fried rice
  14. Serve while hot.

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