Pantry Chicken Fried Rice
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This Pantry Chicken Fried Rice is a healthy and budget-friendly meal that you can make using just pantry staples. This recipe is perfect for the times when your fridge is empty, but you still need some comfort food!
Finally a recipe for that can of corn that’s been hanging out in your pantry!
Seriously though, how many of us keep a few random ingredients in our pantry at all times just in case we might need them someday? Well, this is the time to gather up some of those pantry staples and make this healthy and delicious chicken fried rice.
This recipe is perfect for those times when you return from vacation or a busy weekend and realize your fridge is bare. This is also a perfect recipe for when you’re on a budget. One serving can cost as little as $1.50 per serving depending on where you get your ingredients.
What kitchen tools will I need to make this Pantry Chicken Fried Rice?
What ingredients will I need to make this pantry fried rice?
You will be amazed at how easy it is to make this healthy fried rice with pantry staples that you might already have on hand!
- Brown rice
- Canned peas
- Canned green beans
- Canned corn
- Canned chunk chicken breast
- Avocado oil
- Sesame oil
- Garlic cloves or garlic powder
- Soy sauce or coconut aminos
- Eggs (optional)
Let’s make some Pantry Chicken Fried Rice!
Step 1: Saute the chicken and veggies
To begin, add avocado oil and garlic to a wok or frying pan. Then, saute over medium-low heat for 3 minutes.
Next, add drained canned veggies and chicken to the wok and increase the heat to medium. Saute over medium heat for 5 minutes and add salt to the veggies and chicken.
Step 2: Scramble the eggs
Then, push the cooked veggies to the side of the wok. Next, scramble eggs and add eggs to the empty space in the wok. Once cooked, mix the eggs in with the chicken and veggies.
Step 3: Add some rice and a sauce
Then, add cooked rice into the wok. Increase the heat to medium-high and pour the sauce over the mixture. Continue cooking for a few minutes until sauce is fully mixed in. Remove from heat and enjoy with sriracha!
Step 4: Enjoy!
How long will this dish keep in the fridge?
Once prepared, store this chicken fried rice in the fridge in an airtight container in the refrigerator for up to 5 days. Reheat the rice on the stovetop or in the microwave.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Pantry Chicken Fried Rice
A healthy chicken fried rice that you can make using pantry supplies!
Ingredients
- 4 cups cooked brown rice
- 1 can of peas (15oz)
- 1 can of cut green beans (15oz)
- 1 can of corn (15oz)
- 1 can premium chunk chicken breast in water (12.5oz)
- 2 tbsp avocado oil
- 4 garlic cloves or 1 tsp garlic powder
- 1 tsp salt
- 1/4 cup soy sauce or coconut aminos
- 2 tsp sesame oil
- 2 eggs (optional)
Instructions
- Heat avocado oil over medium-low heat and add minced garlic to the wok (if using fresh garlic) and saute for 3 minutes
- Drain canned vegetables and canned chicken and add to the wok
- Increase the heat to medium and saute the chicken and veggies, tossing frequently for 5 minutes
- Add salt to the veggies and chicken. If using garlic powder instead of fresh add that now too.
- Push chicken and veggies to one side of the wok, scramble eggs and pour into the empty side of the wok
- Once cooked, mix the scrambled eggs in the with the chicken and veggies
- Increase the heat to medium-high and add the cooked rice to the pan and saute for 3 minutes
- Combine the soy sauce and sesame oil in a small bowl
- Pour sauce over fried rice and mix in
- Continue sauteing for another 2 minutes
- Remove from heat and top with sriracha and enjoy!
Sydney Stancik says
I made this for my family last night on our seventh day of medical quarantine- it was such a great use of ingredients we had on hand but no inspiration for. Thank you, your content has been such a morale boost throughout all of this!
★★★★★
Madeline says
AH that makes me so happy that you were happy to have a good meal even during the medical quarantine!! Thinking of you and your family!
Glenda Harding says
I had googled for this exact recipe and you popped up!! This is an excellent recipe and I want to thank you for posting this!! Not always do we (I) have fresh veggies on hand but usually always canned veggies, how perfect is this recipe!!! I also am a new subscriber. Thank you!
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Madeline says
That’s so great to hear, Glenda! Glad you loved it!
Mrs Trotter says
Turned out great
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Madeline says
Thank you!
Deborah Cash says
So easy to make and it tastes good too
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Ken F says
Madeleine, this pantry fried rice is a keeper! I try to keep a deep pantry so it’s great to find delicious recipes for pantry items. I shop at Costco quite often. Do you? I’d love to see more recipes for pantry items commonly carried at Costco.
Madeline says
wonderful! I do stock my pantry and will definitely share pantry friendly recipes from time to time
Christine says
Yum. I substituted lima beans for green beans because that’s what I had on hand, and used more garlic. Great way to use canned veggies. This was so quick and simple and good!! Will definitely be making this again!!!
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Madeline says
lima beans sound like a great swap! thanks Christine!
Deborah says
This was surprisingly delicious and my husband raved about it – I made it for a quick lunch today and we are short on groceries atm but we did have all the ingredients for this on hand already, and I had a bunch of sushi rice leftover from making onigiri for my daughters first day of school lunch this morning!
I halved the recipe (except for the chicken, since I wanted more protein with all the carbs of the rice!), added a tad bit more salt, and added more garlic to it since my family loves garlic. Still
Can’t believe how great it turned out! And now I see so many other recipes here that are catching my eye so I’ll be following. Thank you!
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Madeline says
Thanks so much, Deborah! Glad to have you following along. Means so much to me!