Best 3 Ww Chicken Fried Rice 3 Points Recipes

Are you looking for a flavorful and healthy weeknight meal that's easy on your Weight Watchers points? Look no further than this "WW Chicken Fried Rice 3 Points" recipe! This low-point dish is packed with tender chicken, fluffy rice, colorful vegetables, and a savory sauce that will satisfy your cravings without breaking the bank. With just a few simple ingredients and minimal effort, you can whip up this delicious meal in no time. So get ready to tantalize your taste buds and enjoy a satisfying and guilt-free dinner that fits your Weight Watchers goals.

Here are our top 3 tried and tested recipes!

WW CHICKEN FRIED RICE (3 POINTS)

Ww Chicken Fried Rice (3 Points) image

from the WW website. This dish is successful even with my husband, who deplores eating healthy. One note: I have never used regular soy sauce when preparing this dish myself. I always use Indonesian Sweet Soy Sauce, which I'm sure lends a slightly different flavor. As written, just 3 points per one cup side serving or 6 points for a very generous 2 cup main dish serving. I actually think one cup is enough for a main dish.

Provided by jenpalombi

Categories One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

cooking spray
4 large egg whites
1/2 cup scallion, chopped, green and white parts
2 medium garlic cloves, minced
12 ounces boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup carrot, diced
2 cups cooked brown rice, kept hot
1/2 cup frozen green pea, thawed
3 tablespoons low sodium soy sauce

Steps:

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside.
Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; sauté until chicken is golden brown and cooked through, about 5 minutes.
Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.

CROCK-POT CHICKEN AND RICE (3 WW POINTS)

Crock-Pot Chicken and Rice (3 Ww Points) image

Make and share this Crock-Pot Chicken and Rice (3 Ww Points) recipe from Food.com.

Provided by punkyluv

Categories Chicken

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 3/4 ounce) can Healthy Request cream of chicken soup
1 (1 ounce) package dry onion soup mix
2 cups water
2 cups uncooked instant rice
16 ounces boneless skinless chicken breasts, and cut into 36 pieces
1 cup sliced canned mushroom, drained
1/8 teaspoon black pepper

Steps:

Spray a slow cooker with cooking spray. Combine in the crockpot the chicken soup, dry onion soup mix, water and uncooked rice. Stir in the chicken, mushrooms and pepper. Cover and cook on LOW for 6 to 8 hours. Gently stir just before serving.
6 servings (1 cup), 3 POINTS each.

Nutrition Facts : Calories 228.7, Fat 1.7, SaturatedFat 0.3, Cholesterol 44.2, Sodium 556.3, Carbohydrate 30.5, Fiber 1.7, Sugar 1, Protein 21.5

WEIGHT WATCHERS CHICKEN FRIED RICE RECIPE - (4.6/5)

Weight Watchers Chicken Fried Rice Recipe - (4.6/5) image

Provided by longhornfans

Number Of Ingredients 9

Ingredients

2 sprays non-fat cooking spray
4 large egg whites
1/2 cup scallions, chopped, green and white parts
2 medium garlic cloves, minced
12 ounce uncooked boneless, skinless chicken breast, cut into 1/2-inch cubes
1/2 cup carrots, diced
2 cups cooked brown rice, regular or instant, kept hot
1/2 cup frozen green peas, thawed
3 tablespoon low-sodium soy sauce

Steps:

Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add egg whites and cook, until scrambled, stirring frequently, about 3 to 5 minutes; remove from pan and set aside. Off-heat, re-coat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Add chicken and carrots; saute until chicken is golden brown and cooked through, about 5 minutes. Stir in reserved cooked egg whites, cooked brown rice, peas and soy sauce; cook until heated through, stirring once or twice, about 1 minute.

Tips:

Cook the rice ahead of time: This will save you time and make the recipe easier. You can cook the rice the day before or even a few days before and store it in the refrigerator. When you're ready to make the fried rice, simply reheat the rice in a pan over medium heat until it's warmed through.
Use day-old rice: Day-old rice is less sticky and will hold its shape better in the fried rice. If you don't have day-old rice, you can spread the cooked rice out on a baking sheet and let it cool completely before using it.
Use a large pan: You'll need a large pan to cook the fried rice so that it has plenty of room to spread out and cook evenly. A wok is ideal, but a large skillet or Dutch oven will also work.
Cook the vegetables over high heat: High heat will help the vegetables stay crisp and tender. Be sure to stir the vegetables constantly so that they don't burn.
Add the rice and eggs last: The rice and eggs are the last ingredients to be added to the fried rice. This will help prevent the rice from becoming overcooked and the eggs from becoming scrambled.
Season the fried rice to taste: Add salt, pepper, and other spices to taste. You can also add a splash of soy sauce or fish sauce for extra flavor.

Conclusion:

Chicken fried rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover chicken and vegetables. With a few simple tips, you can make chicken fried rice that is restaurant-quality. So next time you're looking for a quick and easy meal, give this recipe a try.