I think I forgot how much I truly love fried rice and any takeout because this was one of the greatest dishes I have ever devoured. My husband said it tasted like it literally came straight from a hibachi restaurant and he does not take that lightly. Fried rice is one of my favorites. So flavorful and cooked to perfect.
How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.
And this photo!!!! I love this. I love everything about this meal!!
It was a couple more steps than I am used to but I prepped a bunch in the morning which made cooking so easy and not intimidating at all.
What You Need:
We made the rice in the Instapot, an easy route but not completely necessary. You can grab an Instapot here and the non-stick bowl insert here. Rice comes out so perfect in an Instapot and I highly recommend.
Other than that, if you choose that route, you will just need a large pan to cook everything in.
- Teriyaki sauce
- Sesame oil
- Minced garlic
- Ginger root
- White onion
- Liquid egg whites
- Soy sauce
- Green onions
And for the seasonings
- Black pepper
I used Publix extra long grain rice. It is just what we always have and always use. Feel free to use any rice you want. If you are on the purple WW plan, rice is zero points.
What To Do:
As I said, this recipe requires just a little prep work. While not completely necessary to do all of this beforehand, it is way easier and more delicious this way. You will want to set aside about 15 minutes in the morning or afternoon to do this.
To the Instapot, add the rice and water. I use this non-stick bowl insert so my food does not stick to the bottom. The 'rule' is a 1:1 ratio of rice and water. However, since I am making this hours and hours in advance, I will do a 1:1.25 ratio to keep the rice from drying out.
If you do not have an Instapot, or do not want to use it, you can follow my stovetop rice recipe.
I use the 8-quart, 7-in-1 Instapot to make my meals. I absolutely love it! You can order one here.
Set the Instapot to the pressure cook setting, on high, and pressure cook for 5 minutes. Once done, let set for 5-6 minutes before depressurizing.
I also HIGHLY recommend that you add some cooked riced cauliflower into the rice after you make it. You seriously cannot notice the cauliflower and it just adds more filling/veggies into this dish. I wish I had some but I couldn’t find any. Just be sure to adjust the sauces/seasonings later on.
Just place all the cooked rice in a container in the fridge until you are ready to cook.
Slice green onion and dice the white onion and ginger root. You can substitute ground ginger in place of ginger root if you cannot find it or do not want to use it.
Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.
Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients. You can also use real eggs if you wish. I find real eggs to be so messy and unnecessary. But if you want them, just use two and whisk them beforehand.
Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients. Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat.
Add more salt to taste!
Fried Rice Side
- 1 cup extra long grain rice dry
- 1.25 cups water
- 1 teaspoon sesame oil
- 2 cloves minced garlic
- ½ teaspoon minced ginger
- ⅛ cup diced white onion
- ¼ cup liquid egg whites
- ⅛ cup soy sauce low sodium
- 1 tablespoon teriyaki sauce low sodium
- 2 green onions
- ½ teaspoon salt
- ½ teaspoon black pepper
- Combine the rice and water in the pressure cooker. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 5 minutes and start it.
- Once the timer goes off, let the pressure cooker stand for 5-6 minutes then depressurize.
- Place in a container in the fridge until ready to cook.
- Slice green onion and dice the white onion and ginger.
- Heat sesame oil in a large pan over medium/high heat. Once heated, add minced garlic, minced ginger and diced white onion. Saute until soft and golden, about 3-4 minutes.
- Reduce the heat to low/medium and add in the egg whites. Scramble until fully cooked and combined with the other ingredients.
- Add in the cooked rice from the fridge. Break up the rice and combine with all the other ingredients.
- Once heated, add in the soy sauce and teriyaki sauce. Toss in the sliced green onions and seasonings then toss to coat.
- Top with more green onions. About ½ cup per serving.