Back To School Fried Rice

As the summer winds down and the school season approaches, families everywhere begin to prepare for the busy months ahead. With packed schedules filled with classes, extracurricular activities, and homework, parents often find themselves searching for quick and nutritious meal options that can satisfy hungry students. Enter the Back To School Fried Rice – a delightful, versatile dish that not only caters to various tastes but also makes use of leftover ingredients that might otherwise go to waste. Whether your kids prefer chicken, shrimp, or vegetables, this fried rice recipe can be easily customized to suit individual preferences, making it a perfect addition to your weeknight dinner rotation.

As the school year kicks off, simplify mealtime with this delicious Back To School Fried Rice recipe. Perfect for busy families, it’s customizable with your choice of proteins like chicken, shrimp, or tofu, and a rainbow of vegetables. This versatile dish not only makes use of leftovers but also packs essential nutrients, ensuring your kids stay fueled for their activities. Quick to prepare and full of flavor, it’s an ideal addition to your weeknight dinner rotation. Enjoy creating wholesome meals together as a family!

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Ingredients

2 cups cooked jasmine rice (preferably cold)

1/2 cup diced carrots

1/2 cup frozen peas

1/2 cup diced bell peppers (any color)

1/4 cup chopped green onions

2 large eggs, beaten

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

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: Make sure your rice is cold; this helps to prevent mushiness. Dice the carrots and bell peppers, chop the green onions, and keep everything ready to go.

Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Scramble the Eggs: Add the beaten eggs to the skillet. Stir quickly and cook until just set. Remove the eggs from the pan and set aside.

Sauté the Veggies: In the same pan, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant. Then, add the diced carrots and bell peppers, cooking for 3-4 minutes until they soften.

Add Rice and Peas: Stir in the cold jasmine rice, breaking up any clumps. Add in the frozen peas and continue to stir-fry for another 3-4 minutes until everything is heated through.

Season the Rice: Pour in the soy sauce and sesame oil, mixing well to coat the rice evenly. Season with salt and pepper to taste.

Combine Everything: Add the cooked eggs back into the pan (and any protein if using), then fold in the chopped green onions. Stir everything together for about 2 minutes to allow flavors to meld.

Serve: Remove from heat, taste, and adjust seasonings if necessary. Serve hot in bowls or lunch containers, garnished with extra green onions if desired.

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