Pantry Chicken Fried Rice

A healthy chicken fried rice that you can make using pantry supplies!

Recipe By: Madeline
Prep: 5 minutesCook: 15 minutesTotal: 20 minutes
Servings: 6 servings 1x


  • 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)


  1. Heat avocado oil over medium-low heat and add minced garlic to the wok (if using fresh garlic) and saute for 3 minutes
  2. Drain canned vegetables and canned chicken and add to the wok
  3. Increase the heat to medium and saute the chicken and veggies, tossing frequently for 5 minutes
  4. Add salt to the veggies and chicken. If using garlic powder instead of fresh add that now too.
  5. Push chicken and veggies to one side of the wok, scramble eggs and pour into the empty side of the wok
  6. Once cooked, mix the scrambled eggs in the with the chicken and veggies
  7. Increase the heat to medium-high and add the cooked rice to the pan and saute for 3 minutes
  8. Combine the soy sauce and sesame oil in a small bowl
  9. Pour sauce over fried rice and mix in
  10. Continue sauteing for another 2 minutes
  11. Remove from heat and top with sriracha and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.