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Bowl of Easy Pantry Fried Rice with colorful vegetables and scallions on top.

Easy Pantry Fried Rice

A flexible and quick meal that uses up leftover rice and whatever vegetables and proteins you have on hand. Perfect for a budget-friendly dinner!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked cold rice White, jasmine, or brown rice works well.
  • 2 large eggs Adds protein and classic fried rice texture.
  • 1 cup mixed frozen veggies Peas, carrots, or any combination you have.
  • 1 tablespoon soy sauce Main flavor builder.
  • 1 tablespoon neutral oil For frying the ingredients.
  • 1/2 teaspoon sesame oil Optional for extra flavor.
Optional Proteins
  • 1 cup leftover protein Chicken, ham, shrimp, tofu, or canned tuna.
Aromatics
  • 2 cloves garlic Minced, optional for flavor enhancement.
  • 1 stalk green onion Chopped, to garnish at the end.

Method
 

Preparation
  1. Prep all ingredients: crack eggs, chop onion, measure soy sauce.
Cooking
  1. Heat a little oil in a skillet and scramble the eggs briefly, then set them aside.
  2. Add more oil to the skillet. Sauté onion if using, then add vegetables and any leftover proteins to warm through.
  3. Add the cold rice to the pan, breaking it up with a spatula. Allow it to brown slightly before stirring.
  4. Drizzle soy sauce over the rice, and season with salt and pepper. Optionally, add sesame oil.
  5. Add scrambled eggs back into the skillet and toss everything together. Garnish with green onion.

Notes

For best results, use cold rice. Avoid using rice older than 3-4 days. Customize with additional proteins or spices as desired.