PANTRY STAPLE RECIPES: Easy Chicken Fried Rice

Wondering what to do with all that jarred, canned, and dried goodness hiding in the back of your pantry?
We’re here to help, with a plethora of appetizing, crowd-pleasing recipes to make the most of your backstocked groceries–and your newfound free time.

So, grab a can opener and let’s get cooking. We got this!


Recipe by Savory Nothings from
PREP TIME: 20 minutes
COOK TIME: 20 minutes



  • 1 tablespoon oil
  • 2 large chicken breasts (diced into bite-sized pieces; pat dry for best results)
  • 2 large onions (peeled and diced)
  • 3 medium carrots (peeled, trimmed and diced)
  • 1 red pepper (cored and diced)
  • 2 cups cooked and chilled rice
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon maple syrup
  • 2 large eggs (beaten)
  • 1/2 cup frozen peas
  • Sesame seeds and sliced green onion (optional)


  1. Brown the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken on all sides, until browned.
  2. Sauté the vegetables: Add the onions and carrots and cook until the onions turn translucent, about 3 minutes. Add the pepper and cook until softened.
  3. Cook the rice: Stir in the rice and cook until it’s starting to brown. Stir in the soy sauce and maple syrup.
  4. Cook the egg: Push the fried rice to the side of the pan to make room in the middle. Add the beaten eggs and cook over medium-low heat until just set. Cut into pieces with a spatula and stir into the rice.
  5. Finish the dish: Add the peas, stir everything well and cook until they’re hot.
  6. Serve: Serve immediately sprinkled with sesame seeds and sliced green onion, if you like.


  1. You can freeze this dish for anywhere between two to three months.

Cutting Board
Chef’s Knife
Saute Pan

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