14 Pantry Fried Rice Recipes Easy to Make

I remember the sizzle of fried rice in my grandma’s wok like it was yesterday—a childhood staple born from whatever leftovers were in the fridge. Growing up in a bustling household, fried rice was our go-to for quick weeknight dinners, transforming day-old rice and pantry odds and ends into something magical. Those smoky aromas and the joy of customizing it with whatever we had on hand taught me early on that great food doesn’t need fancy ingredients.

Fast forward to recent years, and I’ve been experimenting in my own kitchen during busy workweeks and those inevitable grocery lulls. With rising food costs and a push to reduce waste, pantry fried rice has become my lifesaver. It’s versatile, nutritious, and endlessly adaptable—perfect for today’s fast-paced life where you want flavor without the fuss.

Classic Egg Fried Rice

This timeless recipe uses basic pantry staples for a fluffy, protein-packed meal ready in under 15 minutes. Ingredients: 2 cups cooked rice, 2 eggs, 2 tbsp soy sauce, 1 tbsp oil, 1 tsp sesame oil, salt, and green onions if available (optional).
Heat oil in a pan, scramble the eggs, then add rice and stir-fry for 5 minutes. Drizzle in soy and sesame oil, season, and serve hot. It’s a complete meal boosting energy with protein and minimal carbs.

Corn and Pea Fried Rice

Sweet canned corn and peas make this vibrant side or main dish burst with color and natural sweetness. Ingredients: 2 cups cooked rice, 1 cup canned corn (drained), 1 cup canned peas (drained), 2 tbsp soy sauce, 1 tbsp oil, garlic powder.
Sauté corn and peas in oil for 3 minutes, add rice and soy sauce, stir-fry until crispy. High in fiber and vitamins, it’s a kid-friendly way to sneak in veggies while clearing pantry cans.

Tuna Fried Rice

Canned tuna adds a savory, omega-rich punch to this no-fuss seafood twist. Ingredients: 2 cups cooked rice, 1 can tuna (drained), 2 tbsp soy sauce, 1 tbsp oil, chili flakes, dried onion flakes.
Flake tuna into hot oil, add rice and seasonings, fry for 7 minutes until flaky and fragrant. Packed with protein for muscle repair, it’s ideal for low-effort lunches.

Chickpea Curry Fried Rice

Spiced chickpeas turn rice into an Indian-inspired hearty bowl. Ingredients: 2 cups cooked rice, 1 can chickpeas (drained), 1 tbsp curry powder, 2 tbsp soy sauce, 1 tbsp oil, cumin.
Toast curry powder in oil, add chickpeas and rice, stir-fry 6 minutes with soy. Fiber-rich chickpeas aid digestion, making this a gut-friendly powerhouse.

Peanut Fried Rice

Inspired by Thai flavors, creamy peanut butter creates a nutty, addictive sauce. Ingredients: 2 cups cooked rice, 2 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp oil, lime juice (from bottle), chili flakes.
Melt peanut butter in hot oil, toss in rice and seasonings, fry 5 minutes. Healthy fats from peanuts promote satiety, perfect for hunger-busting meals.

Pineapple Fried Rice

Canned pineapple brings tropical sweetness to balance savory soy. Ingredients: 2 cups cooked rice, 1 cup canned pineapple (drained, chopped), 2 tbsp soy sauce, 1 tbsp oil, turmeric.
Caramelize pineapple in oil, add rice and soy, stir-fry 6 minutes. Vitamin C from pineapple boosts immunity in this refreshing pantry delight.

Mushroom Fried Rice

Earthy canned mushrooms deliver umami without fresh produce. Ingredients: 2 cups cooked rice, 1 can mushrooms (drained, sliced), 2 tbsp soy sauce, 1 tbsp oil, garlic powder, black pepper.
Sauté mushrooms until browned, mix in rice and seasonings, fry 7 minutes. Low-calorie yet filling, it’s great for weight management.

Tomato Fried Rice

Tangy canned tomatoes make a saucy, Italian-esque fried rice. Ingredients: 2 cups cooked rice, 1 cup canned diced tomatoes (drained), 2 tbsp soy sauce, 1 tbsp oil, oregano, onion powder.
Cook tomatoes into a sauce, add rice and spices, stir-fry 8 minutes. Lycopene from tomatoes supports heart health effortlessly.

Cheesy Fried Rice

Melted pantry cheese adds gooey comfort to crispy rice. Ingredients: 2 cups cooked rice, ½ cup shredded cheese (cheddar or whatever’s on hand), 1 tbsp soy sauce, 1 tbsp oil, mustard powder.
Fry rice in oil, stir in cheese and soy until melted, 5 minutes. Calcium boost for bones makes this indulgent yet nutritious.

Mexican Fried Rice

Canned beans and spices evoke fiesta flavors. Ingredients: 2 cups cooked rice, 1 can black beans (drained), 1 tbsp chili powder, 2 tbsp soy sauce (or salsa), 1 tbsp oil.
Spice oil with chili, add beans and rice, fry 6 minutes. Plant-based protein fuels active days with bold taste.

Sesame Ginger Fried Rice

Bottled ginger and sesame oil for an Asian fusion kick. Ingredients: 2 cups cooked rice, 1 tbsp sesame oil, 1 tsp ground ginger, 2 tbsp soy sauce, 1 tbsp oil.
Heat oils, add ginger and rice, stir-fry 5 minutes until toasty. Anti-inflammatory ginger aids digestion in this aromatic staple.

BBQ Fried Rice

Pantry BBQ sauce smokes up simple rice. Ingredients: 2 cups cooked rice, 2 tbsp BBQ sauce, 1 tbsp soy sauce, 1 tbsp oil, smoked paprika.
Mix sauces into hot rice in oil, fry 7 minutes for smoky edges. Antioxidants from spices make it a flavorful antioxidant hit.

Lemon Herb Fried Rice

Bottled lemon juice brightens with dried herbs. Ingredients: 2 cups cooked rice, 2 tbsp lemon juice, 1 tsp dried Italian herbs, 2 tbsp soy sauce, 1 tbsp oil.
Sizzle herbs in oil, add rice, lemon, and soy, fry 6 minutes. Vitamin C perks up immunity in this zesty, refreshing bowl.

Coconut Fried Rice

Canned coconut milk for a creamy Thai vibe. Ingredients: 2 cups cooked rice, ½ cup coconut milk, 2 tbsp soy sauce, 1 tbsp oil, curry powder.
Reduce coconut milk with curry, stir in rice and soy, fry 8 minutes. Medium-chain fats energize without weighing you down.

These 14 pantry fried rice recipes prove that delicious, wholesome meals are always within reach—no shopping required. Grab your leftover rice and dive in; your taste buds (and wallet) will thank you! Which one will you try first? Share in the comments below.