Vegetable Fried Rice

Easy Pantry Fried Rice — Use What You Have is the kind of dinner I make when I open the fridge, stare for a second, and think, okay, what can I pull together fast. It is my go to move for using up random bits of rice, a sad half bag of frozen veggies, and whatever protein is hanging around. It is also one of those meals that somehow tastes like you planned it, even when you absolutely did not. If you have rice and a skillet, you are already halfway there. And if you have kids, roommates, or a hungry you, this saves the day more often than you would expect.

Why Youll Love It

I love this recipe because it is flexible in the most real life way. You do not need a specialty sauce collection or a perfect lineup of fresh ingredients. You just need a few basics, and the rest is whatever you have.

Here is what makes it a repeat in my kitchen:

Fast: once everything is chopped, it cooks in about 10 minutes.

Budget friendly: it stretches small leftovers into a full meal.

Clean out the fridge energy: those lonely carrots, that last handful of peas, that extra chicken, all finally have a purpose.

Everyone can customize: spicy, mild, extra egg, extra veg, you name it.

Also, I am not going to pretend I do not love a good rice bowl moment in general. If you are into quick comfort meals, you would probably like this too: easy bibimbap Korean rice bowl with ground beef. Different flavors, same satisfying vibe.

Key Ingredients in Fried Rice

Let me say the most important thing first: cold cooked rice makes everything easier. Fresh hot rice tends to go soft and clumpy in the pan. Cold rice is firmer, so it fries instead of turning mushy. If your rice is fresh, spread it on a plate and chill it for 20 to 30 minutes. It helps.

Here is what I usually grab. None of this is precious, it is just a solid starting point.

• Cooked rice: white rice, jasmine, brown rice, whatever you have
• Eggs: they add protein and that classic fried rice feel
• Veggies: frozen peas and carrots, corn, chopped broccoli, bell pepper, onion
• Protein (optional): leftover chicken, ham, shrimp, tofu, or even a can of drained tuna if that is what you have
• Soy sauce: the main flavor builder
• Garlic and green onion: not required, but they make it taste like takeout in the best way
• Oil: any neutral oil, plus a tiny bit of sesame oil if you like it

One more thing I do sometimes is add something crunchy on the side when I want the meal to feel fun. Like, if I am already frying rice, I might lean into snacky vibes and make easy fried pickle chips for a party night at home. Not traditional, but honestly, it works.

How to Make Fried Rice

This is the part where you trust yourself. Fried rice is not fussy, but it does like heat and quick steps. I usually cook it in one big skillet or wok if I feel fancy, which I usually do not.

Step by step, my easy method

1. Prep everything first. This is the one time I will gently nag you. Crack the eggs, chop the onion, measure the soy sauce. Once the pan is hot, it moves fast.

2. Scramble the eggs. Heat a little oil, scramble the eggs quickly, then slide them onto a plate. You will add them back later.

3. Cook your veggies and protein. Add a bit more oil. Toss in onion first if you are using it, then your veggies. If you are adding leftover chicken or ham, add it here to warm through and get a little color.

4. Add the cold rice. Break it up with your spatula. Let it sit for 20 to 30 seconds at a time so it can brown a little. Stir, then let it sit again. That little pause is where the magic happens.

5. Season. Drizzle in soy sauce, add a pinch of salt if needed, and a little pepper. If you like it, add a tiny splash of sesame oil at the end for flavor.

6. Add eggs back in. Toss everything together, then top with green onion if you have it.

I made this on a night when my pantry was basically rice, eggs, and frozen veggies. Somehow it tasted better than takeout, and my kids actually asked for seconds. I am keeping this in my weekly rotation.

Quick safety and quality note from real life experience: if your rice has been sitting in the fridge for more than a few days, skip it and cook new rice. I try to use leftover rice within 3 to 4 days, stored in a sealed container.

Helpful Swaps

This is where Easy Pantry Fried Rice — Use What You Have really shines. You can bend it around your pantry and fridge without wrecking the final result.

Easy swaps I use all the time

No soy sauce? Use tamari, coconut aminos, or even a pinch of salt plus a little broth to get some savory flavor.

No eggs? Skip them, or add extra protein like tofu or chicken. If you are vegan, crumbled tofu cooked with a pinch of turmeric can give you that eggy look and vibe.

No frozen veggies? Chop up whatever is in the crisper drawer. Even shredded cabbage works and cooks fast.

Want it spicy? Add sriracha, chili crisp, or red pepper flakes.

Want it more filling? Stir in extra protein, or toss in a handful of cashews or peanuts at the end.

If you are using leftover breaded chicken, slice it up and serve it on top. I do this when I have leftovers from easy breaded chicken cutlets. Crispy chicken plus rice is always a win.

What to Serve with Fried Rice

Easy Pantry Fried Rice — Use What You Have can absolutely be a full meal on its own, especially if you add eggs and some kind of protein. But if you want a simple side, here are a few easy pairings that feel balanced without making your night complicated.

Serving ideas that make it feel like a full spread

Something fresh: a crisp salad is nice next to warm rice. I love this one when asparagus is in season: easy lemon asparagus salad.

Something crunchy: quick cucumber slices, a handful of toasted nuts, or even those fried pickle chips if you want a fun salty side.

Something cozy: a simple miso soup, or even just a mug of broth if you are keeping it super low effort.

Something sweet after: when I want a light dessert that still feels like a treat, I make an easy acai bowl. It is cool and refreshing after a savory dinner.

And just to bring it back, this is why I keep this meal in my back pocket: Easy Pantry Fried Rice — Use What You Have can go from random leftovers to dinner that feels complete with almost no stress.

Common Questions

Can I use freshly cooked rice?
Yes, but it is trickier. Spread hot rice on a plate or sheet pan and chill it until it feels cool and a bit dry, then cook.

Why does my fried rice turn out soggy?
Usually it is warm rice, too much sauce, or crowding the pan. Use cold rice, add sauce slowly, and cook over higher heat if you can.

Can I make it ahead?
You can, but it is best fresh. If you do make it ahead, cool it quickly and store in the fridge. Reheat in a hot skillet so it does not get soft.

What is the best protein for pantry fried rice?
Whatever is already cooked. Leftover chicken, ham, tofu, or shrimp all work. Even scrambled extra eggs count as protein.

How do I store and reheat leftovers?
Store in a sealed container in the fridge for up to 3 to 4 days. Reheat in a skillet with a tiny bit of oil, stirring until hot all the way through.

A little pep talk before you cook

If you have been stuck making the same few dinners on repeat, this is your sign to try fried rice tonight. It is forgiving, fast, and it makes leftovers taste like they were meant for something better. If you want another quick reference, I like this Easy Fried Rice Recipe (Ready in 15 Minutes!) – The Kitchn for timing and basic ratios, and this one is great when you want a veggie twist: Easy Peasy Green Bean Crispy Garlic Fried Rice – WoonHeng. Now grab that cold rice, clear a little space on the counter, and make Easy Pantry Fried Rice — Use What You Have your own.