• How to Prepare:
• Combine all the sauce ingredients in a small bowl and set aside.
• Heat a nonstick wok or skillet over medium heat.
• Add 1 teaspoon of vegetable oil.
• Once the oil is hot, add the lightly beaten egg and stir gently until cooked through.
• Remove the egg, cut into bite-size pieces, and set aside.
• Increase the heat to medium-high and add another teaspoon of oil to the wok.
• Stir-fry the chopped onion until soft.
• Add the crushed garlic and stir-fry for 3–4 seconds.
• Add the diced bell pepper and cooked chicken to the wok and stir-fry for about 2 minutes.
• Stir in the sauce and cook for an additional 30 seconds.
• Remove the mixture to the plate with the cooked egg.
• Reheat the wok and add the remaining oil.
• Add the cold rice, stirring and turning to break up clumps and heat it evenly.
• Add the chicken and egg mixture back to the wok, stirring until everything is heated through, about 2 minutes.
• Season with freshly ground black pepper and garn

How to Prepare (Standard Method):

• In a medium saucepan, combine the brown rice and water.
• Bring the mixture to a boil over high heat.
• Once boiling, reduce the heat to low, cover the saucepan, and simmer for 35–45 minutes, or until all the water is absorbed.
• Remove from the heat and let the rice stand, covered, for 5 minutes.
• Fluff the rice with a fork or chopsticks before serving.

How to Prepare (Quick Method):

• Combine the brown rice and water in a medium saucepan.
• Allow the rice to soak overnight or throughout the day.
• After soaking, bring the mixture to a boil over high heat.
• Reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed.
• Remove from the heat and let the rice stand, covered, for 5 minutes.
• Fluff with a fork or chopsticks before serving.

• In a medium saucepan, bring 4 cups of water to a boil.
• Add the rice to the boiling water and cook for 5 minutes.
• Drain the rice in a colander.
• Line a steamer tray with moistened cheesecloth and spread the drained rice evenly over it.
• Place the steamer tray over a pot of boiling water and cover with a lid.
• Steam the rice for 30 minutes until it becomes fluffy and tender.
• Alternatively, use an electric rice cooker following the manufacturer’s instructions for steaming rice.
• The cooker will automatically shut off when the rice is ready.

• In a medium saucepan, combine the rice and water.
• Do not wash the rice.
• Bring the mixture to a boil over high heat.
• Once boiling, cover the saucepan, reduce the heat to low, and simmer for 17–20 minutes, or until all the liquid is absorbed and the rice is tender.
• Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.
• Fluff the rice with a fork before serving.

• Rinse the rice several times by gently rubbing it between your palms until the water runs clear.
• Drain well.
• In a medium saucepan, combine the rinsed rice with 1 ½ cups of water.
• Bring the mixture to a boil over high heat, uncovered.
• Once boiling, cover the saucepan, reduce the heat to low, and simmer for 20 minutes.
• The water should evaporate and craters will form on the surface of the rice.
• Remove the saucepan from the heat and let the rice stand, covered, for about 5 minutes.
• Fluff the rice with a fork or chopsticks before serving.

• Beat the egg yolks in a mixing bowl until they are lemon-colored.
• Add the ground beef, salt, baking powder, black pepper, parsley, and grated onion to the yolks.
• Mix thoroughly.
• Gently fold in the stiffly beaten egg whites until the mixture is well-blended.
• Heat about 1/8 inch of vegetable shortening or oil in a 10-inch skillet over medium heat.
• Using a spoon, drop heaping teaspoons of the meat mixture into the hot skillet.
• Cook the patties for about 2 minutes on each side.
• Do not turn the patties until they are browned on the first side.
• Ensure the patties reach an internal temperature of 165°F.
• Serve immediately with potatoes, vegetables, or your preferred side dish.

• Crush the ice cubes in the blender.
• Add the Weight Watchers Vanilla Smoothie mix and cold skim milk to the blender, and blend until smooth.
• Add the fresh or frozen raspberries and blend again until the mixture is smooth and well combined.
• If desired, add a packet or two of sugar substitute to taste.
• Pour the smoothie into a glass and serve immediately.

• Place the thawed raspberries, peach nectar, buttermilk, and honey into the blender.
• Blend until the mixture is smooth and creamy.
• Pour the smoothie into glasses and serve immediately.

• Place the thawed raspberries, peach nectar, buttermilk, and honey into the blender.
• Process until the mixture is smooth and well combined.
• Pour the smoothie into glasses and serve immediately.

• Pour the orange juice and raspberry yogurt into the blender.
• Add the vanilla frozen yogurt, frozen banana chunks, and frozen raspberries.
• Blend at the MIX setting for 30 seconds.
• Switch to the SMOOTH setting and continue blending until the mixture is smooth and creamy.
• While blending, use a stir stick to move the ingredients around counter-clockwise to ensure even mixing.
• Pour the smoothie into glasses and serve immediately.