Back To School Fried Rice

As the back-to-school season rolls in, parents often find themselves juggling busy schedules filled with homework, extracurricular activities, and the ever-important task of preparing nutritious meals. Easy and wholesome recipes become essential during this hectic time, allowing families to enjoy delicious dinners without spending hours in the kitchen. One standout option is Back to School Fried Rice—a quick, versatile, and flavorful dish that not only satisfies hunger but also packs a nutritional punch.

Back to school means busy nights, but dinner doesn’t have to be a hassle! Try this Quick and Nutritious Back to School Fried Rice recipe that can be made in under 30 minutes. Perfect for using leftover rice, it combines colorful vegetables, fluffy eggs, and savory soy sauce for a satisfying meal. Customize it with your choice of protein, and enjoy a delicious and healthy dinner that the whole family will love. Get ready to whip up tasty dishes in no time!

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Ingredients

2 cups cooked jasmine rice (preferably chilled)

1/2 cup diced carrots

1/2 cup frozen peas

1/2 cup diced bell peppers (any color)

1/4 cup chopped green onions (reserve some for garnish)

2 large eggs, beaten

3 tablespoons soy sauce (or tamari for a gluten-free option)

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 teaspoon minced garlic

1/2 teaspoon minced ginger

Salt and pepper to taste

Optional: 1/2 cup cooked chicken, shrimp, or tofu for added protein

Instructions

Prep Your Ingredients: Start by ensuring your jasmine rice is cold, as this prevents it from becoming mushy during cooking. Dice the carrots and bell peppers into small, uniform pieces, chop the green onions, and have everything ready before you begin cooking.

Heat the Pan: Place a large skillet or wok over medium-high heat. Pour in the vegetable oil and allow it to heat until shimmering, indicating that it's hot enough for cooking.

Scramble the Eggs: Pour the beaten eggs into the hot skillet. Quickly stir to scramble them, cooking until just set but still slightly soft. Once done, remove the eggs from the pan and set them aside on a plate.

Sauté the Veggies: In the same skillet, add the minced garlic and ginger. Sauté for about 30 seconds, or until they become fragrant. Next, add the diced carrots and bell peppers. Cook for 3-4 minutes, stirring occasionally, until the vegetables are softened but still vibrant.

Add Rice and Peas: Incorporate the cold jasmine rice into the skillet, breaking up any clumps with a spatula. Add the frozen peas and continue to stir-fry for an additional 3-4 minutes until the mixture is heated through and the rice is slightly crisp.

Season the Rice: Drizzle soy sauce and sesame oil into the pan, thoroughly mixing to ensure the rice is evenly coated with the sauces. Taste and season with salt and pepper as desired.

Combine Everything: Gently fold the scrambled eggs back into the pan along with any optional protein you'd like to add (such as chicken, shrimp, or tofu). Stir in the chopped green onions and mix everything together for another 2 minutes, allowing the flavors to meld.

Serve: Once everything is well combined and heated, remove the pan from the heat. Taste and adjust seasonings if necessary. Serve the fried rice hot in bowls or lunch containers, garnished with extra chopped green onions on top for added freshness.

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings