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As the school year kicks off, busy families often find themselves in a whirlwind of activities, from early morning routines to homework sessions in the evening. Amid this chaos, the need for quick and nutritious meals becomes paramount. Enter *Back to School Fried Rice*—a versatile and easy-to-make dish that not only satisfies the taste buds but also provides a wholesome meal packed with nutrients. This recipe is designed to cater to various dietary preferences and can be customized with whatever ingredients you have on hand, making it an excellent choice for those hectic school days.

Back To School Fried Rice

Get ready for a busy school year with this quick and nutritious Back to School Fried Rice recipe! Perfect for families on the go, this versatile dish uses leftover rice and whatever vegetables you have on hand, making it an ideal choice for weeknight dinners and hearty lunches. Packed with vitamins and customizable to suit any dietary preference, this colorful and delicious meal is sure to please kids and adults alike, all while being ready in under 30 minutes.
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Ingredients
  

2 cups cooked jasmine or basmati rice (preferably chilled)

2 tablespoons vegetable oil

1 small onion, finely chopped

2 cloves garlic, minced

1 medium carrot, diced

1 bell pepper, diced (any color)

1 cup frozen peas

2 large eggs, beaten

3 tablespoons soy sauce (low sodium preferred)

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Prepare the Rice: If you're using freshly cooked rice, spread it out on a baking sheet to cool for about 30 minutes. This gets rid of excess moisture, making it perfect for frying.

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

      Sauté Aromatics: Add the chopped onion and minced garlic to the pan, stirring frequently for 2-3 minutes until the onion is translucent.

        Add Vegetables: Toss in the diced carrot and bell pepper. Cook for another 3-4 minutes until the veggies are tender yet crisp.

          Add Peas: Stir in the frozen peas and cook further until they're heated through, about 1-2 minutes.

            Scramble the Eggs: Push the vegetables to the side of the pan, and pour in the beaten eggs. Allow them to sit for a few seconds, then scramble and mix them with the vegetables once they start to set.

              Combine Rice: Add the chilled rice, breaking apart any clumps with a spatula. Stir to combine everything.

                Season the Rice: Drizzle the soy sauce, oyster sauce (if using), and sesame oil over the rice. Stir well to ensure everything is evenly coated. Season with salt and pepper to taste.

                  Garnish & Serve: Remove from heat and sprinkle with sliced green onions before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings