Back To School Fried Rice

As the school year kicks off, parents often find themselves juggling busy schedules, homework, extracurricular activities, and meal prep. In this whirlwind, quick and nutritious meals become essential for keeping everyone energized and satisfied. One recipe that perfectly fits this need is "Back to School Fried Rice." This dish is not only versatile and easy to prepare, but it also allows for the incorporation of various ingredients, making it a favorite among both children and adults alike.

Get ready for school with this easy and nutritious Back to School Fried Rice recipe! Perfect for busy weeknights, this dish uses day-old rice and a variety of fresh vegetables, proteins, and sauces, making it both customizable and delicious. It's a fantastic way to clear out leftovers while ensuring your family enjoys a balanced meal. Quick to prepare and full of flavor, this fried rice will keep everyone energized and satisfied throughout the school year!

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Ingredients

3 cups cooked jasmine rice (preferably day-old)

2 tablespoons vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 cup mixed vegetables (carrots, peas, corn – fresh or frozen)

2 large eggs, lightly beaten

3 tablespoons soy sauce (adjust to taste)

1 tablespoon oyster sauce (optional)

1 teaspoon toasted sesame oil

1 green onion, sliced (for garnish)

Salt and pepper, to taste

Optional protein: diced chicken, shrimp, or tofu

Instructions

Prep the Rice: If using freshly cooked rice, spread it on a tray and allow it to cool for at least 30 minutes. Day-old rice is ideal as it helps to keep the texture nice and fluffy.

Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the diced onion and sauté for about 2-3 minutes until they become translucent.

Add Garlic and Veggies: Stir in the minced garlic and mixed vegetables. Cook for another 2-3 minutes, ensuring the vegetables are tender but still vibrant.

Scramble the Eggs: Push the vegetable mix to one side of the skillet. Pour the beaten eggs into the cleared space and scramble them until fully cooked. Once done, mix the eggs into the vegetable mixture.

Incorporate the Rice: Add the cooked rice to the pan. Use a spatula to break apart any clumps. Stir to combine all the ingredients evenly, ensuring the rice heats through.

Season: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat all the rice and vegetables with the sauces. Season with salt and pepper to taste.

Add Protein (if using): If you’re including chicken, shrimp, or tofu, add it in at this stage, mixing well until heated through.

Serve: Remove from heat and garnish with sliced green onions. Serve hot in bowls or on plates, and enjoy this quick and nutritious meal perfect for busy school days!

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