25 Easy Rice Recipes for School Lunches Kids Will Love

Tired of sandwiches? These 25 rice recipes for school lunches include thermos-friendly fried rice, rice bowls, onigiri, arancini, burritos and sweet rice treats kids actually eat.

Rice is one of the easiest ways to switch up school lunches. It reheats well, fills kids up and works hot in a thermos or cold in a bento box, like many of these kids lunch box meal ideas.

This list has warm thermos lunches, rice bowls, handheld rice balls and rolls, and a few cold and sweet options. For more takeout-style ideas, check out our fried rice recipes.

Here are the recipes.

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RICE RECIPES FOR SCHOOL LUNCHES

🥡 Warm Thermos Rice Lunches

Pack these hot in a preheated thermos.

1. Kids Chicken Fried Rice (22g Protein)

Simple chicken fried rice with peas, carrots and egg. It tastes great warm from a thermos and is a favorite with picky eaters.

Use cold leftover rice so the grains stay separate and don’t turn mushy.

Ingredients:

• 3 cups cold cooked rice
• 1 cup diced cooked chicken
• 2 eggs
• 1 cup frozen peas and carrots
• 2 tbsp low sodium soy sauce
• 1 tsp sesame oil
• 1 tbsp butter or oil

Instructions:

1. Scramble the eggs in butter and set aside.
2. Cook the peas and carrots 2 minutes.
3. Add the rice, chicken and soy sauce and stir fry until hot.
4. Stir in the eggs and sesame oil.

2. Easy Egg Fried Rice

Fluffy egg fried rice with just a few ingredients. Cheap, fast and very kid friendly.

Make a double batch for dinner and pack the leftovers for lunch.

Ingredients:

• 3 cups cold cooked rice
• 3 eggs
• 2 green onions
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp oil

Instructions:

1. Scramble the eggs in oil until just set.
2. Add the rice and break up any clumps.
3. Stir in soy sauce and sesame oil.
4. Top with green onions.

3. Pineapple Fried Rice

Sweet pineapple, veggies and egg in savory fried rice. Kids love the sweet and salty mix.

Pat the pineapple dry so the rice doesn’t get soggy.

Ingredients:

• 3 cups cold cooked rice
• 1 cup pineapple chunks
• 1/2 cup peas
• 1 carrot, diced
• 2 eggs
• 2 tbsp soy sauce
• 1 tbsp oil

Instructions:

1. Scramble the eggs and set aside.
2. Cook the carrot and peas 3 minutes.
3. Add the rice, pineapple and soy sauce.
4. Stir in the eggs and heat through.

4. Paneer Fried Rice

Fried rice with soft paneer cubes and veggies. A vegetarian lunch with plenty of protein.

Lightly pan fry the paneer first so it holds its shape.

Ingredients:

• 3 cups cooked basmati rice
• 200 g paneer, cubed
• 1 cup mixed veggies
• 1 tsp ginger garlic paste
• 2 tbsp soy sauce
• 1/2 tsp black pepper
• 1 tbsp oil

Instructions:

1. Pan fry the paneer until golden and set aside.
2. Cook the veggies with ginger garlic paste.
3. Add the rice, soy sauce and pepper.
4. Fold in the paneer.

5. Cheesy Broccoli Chicken and Rice (24g Protein)

Creamy, cheesy rice with chicken and broccoli. It’s comfort food that stays warm in a thermos.

Add a splash of milk when reheating in the morning so it stays creamy.

Ingredients:

• 2 cups cooked rice
• 1 1/2 cups cooked chicken, diced
• 2 cups broccoli florets, steamed
• 1 1/2 cups shredded cheddar
• 1/2 cup milk
• 2 tbsp butter
• 1/2 tsp garlic powder

Instructions:

1. Melt the butter with the milk and garlic powder.
2. Stir in the rice, chicken and broccoli.
3. Add the cheese and stir until melted.
4. Pack hot in a preheated thermos.

6. Easy Cheesy Rice with Veggies

Soft rice stirred with cheese and tiny veggies. Simple enough for little kids and preschoolers.

Use frozen mixed veggies for zero chopping.

Ingredients:

• 2 cups cooked rice
• 1 cup shredded cheddar
• 1/2 cup frozen mixed veggies
• 1/4 cup milk
• 1 tbsp butter

Instructions:

1. Cook the veggies in butter for 3 minutes.
2. Add the rice and milk.
3. Stir in the cheese until melted.

7. Taco Rice Soup

A cozy beef, rice and bean soup with mild taco flavor. Perfect for a thermos on cold days.

Use a mild taco seasoning for kids and pack tortilla chips on the side.

Ingredients:

• 1 lb ground beef
• 1 packet mild taco seasoning
• 1 can black beans, drained
• 1 can corn, drained
• 1 can diced tomatoes
• 4 cups beef broth
• 1 cup uncooked rice
• Shredded cheese

Instructions:

1. Brown the beef with the taco seasoning.
2. Add the beans, corn, tomatoes and broth.
3. Stir in the rice and simmer 20 minutes.
4. Top with cheese when packing.

8. Mexican Rice and Beans

Tomato rice cooked with beans and mild spices. A filling, budget-friendly lunch.

Pack with a small cup of salsa and cheese for kids to add themselves.

Ingredients:

• 1 cup rice
• 1 tbsp oil
• 1/2 onion, diced
• 1 cup tomato sauce
• 1 3/4 cups chicken broth
• 1 can pinto or black beans
• 1 tsp cumin
• 1/2 tsp garlic powder

Instructions:

1. Toast the rice and onion in oil until golden.
2. Add the tomato sauce, broth and spices.
3. Cover and simmer 20 minutes.
4. Stir in the beans.

🍱 Rice Bowls and Bento Boxes

Easy to divide and pack in a bento box.

9. Teriyaki Chicken Rice Bowl (25g Protein)

Sweet teriyaki chicken over rice with broccoli. Kids love the sticky sauce.

Pack the sauce separately if your child doesn’t like soggy rice.

Ingredients:

• 1 lb chicken breast, cubed
• 1/4 cup soy sauce
• 3 tbsp honey
• 1 tsp cornstarch
• 2 cups cooked rice
• 1 cup broccoli
• Sesame seeds

Instructions:

1. Cook the chicken until done.
2. Add soy sauce, honey and cornstarch and simmer until sticky.
3. Steam the broccoli.
4. Pack rice, chicken and broccoli in a bento box.

10. Greek Chicken Rice Bowl (26g Protein)

Lemon herb chicken with rice, cucumber and tomatoes. Great cold or at room temperature.

Pack the tzatziki in a small leak-proof cup.

Ingredients:

• 1 lb chicken breast
• 1 lemon
• 1 tsp oregano
• 2 cups cooked rice
• 1 cucumber, diced
• 1 cup cherry tomatoes
• Tzatziki
• Feta (optional)

Instructions:

1. Season the chicken with lemon, oregano and salt and cook.
2. Slice the chicken.
3. Pack rice with chicken, cucumber and tomatoes.
4. Add tzatziki on the side.

11. Korean Beef Rice Bowl

Sweet and savory ground beef over rice with veggies. Ready in 15 minutes.

Leave out the chili flakes for kids who don’t like spice.

Ingredients:

• 1 lb lean ground beef
• 3 garlic cloves
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp sesame oil
• 2 cups cooked rice
• Shredded carrots and cucumber

Instructions:

1. Brown the beef with garlic.
2. Stir in soy sauce, sugar and sesame oil.
3. Simmer 2 minutes.
4. Pack over rice with carrots and cucumber.

12. Chicken Burrito Bowl (28g Protein)

Seasoned chicken, rice, beans, corn and cheese in a lunch container. Kids can build their own bites.

Use a divided container so each part stays separate.

Ingredients:

• 1 lb chicken breast
• 1 tbsp mild taco seasoning
• 2 cups cooked rice
• 1 cup black beans
• 1 cup corn
• Shredded cheese
• Salsa and sour cream

Instructions:

1. Season and cook the chicken, then dice.
2. Warm the beans and corn.
3. Pack rice, chicken, beans, corn and cheese.
4. Add salsa and sour cream in small cups.

13. Rice and Tofu Bento

Rice with crispy tofu, veggies and fruit in a bento box. A colorful vegetarian lunch.

Crisp the tofu in the air fryer the night before.

Ingredients:

• 1 cup cooked rice
• 1/2 block firm tofu, cubed
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• Edamame
• Cucumber slices
• Fruit

Instructions:

1. Toss tofu in cornstarch and air fry at 400°F for 12 minutes.
2. Drizzle with soy sauce.
3. Pack rice, tofu, edamame, cucumber and fruit in a bento box.

14. Easy Lemon Rice

Bright yellow rice with lemon and turmeric. A light, fresh side that pairs with any protein.

Add a handful of peas or chickpeas to turn it into a full meal.

Ingredients:

• 1 cup rice
• 2 cups chicken broth
• 1 tbsp butter
• 1/4 tsp turmeric
• 1 lemon, zest and juice
• Parsley

Instructions:

1. Melt the butter and toast the rice and turmeric.
2. Add the broth and simmer covered 18 minutes.
3. Stir in lemon zest and juice.
4. Fluff and add parsley.

🍙 Handheld Rice Balls, Rolls and Burritos

Fun, mess-free lunches kids eat with their hands.

15. Bento Rice Balls

Small seasoned rice balls that are easy for little hands to hold. Cute, simple and mess free.

Wet your hands with salted water so the rice doesn’t stick.

Ingredients:

• 2 cups cooked short grain rice
• 1 tsp salt
• Furikake or sesame seeds
• Nori strips

Instructions:

1. Mix warm rice with a little salt.
2. Shape into small balls with wet hands.
3. Roll in furikake or sesame seeds.
4. Wrap with a nori strip.

16. Tuna Onigiri

Japanese rice triangles filled with creamy tuna mayo. Filling and great at room temperature.

Wrap the nori just before eating so it stays crisp.

Ingredients:

• 2 cups cooked sushi rice
• 1 can (5 oz) tuna, drained
• 2 tbsp mayo
• 1 tsp soy sauce
• Nori sheets
• Salt

Instructions:

1. Mix the tuna, mayo and soy sauce.
2. Flatten a scoop of rice in your hand and add filling.
3. Cover with more rice and shape into a triangle.
4. Wrap with nori.

17. Onigirazu (Sushi Sandwich)

A rice sandwich wrapped in nori and filled with egg, veggies and protein. Easy to pack and fun to eat.

Wrap tightly in plastic wrap and cut through the wrap for neat halves.

Ingredients:

• 1 cup cooked sushi rice
• 1 nori sheet
• 1 thin omelet or sliced egg
• Lettuce
• Avocado or cucumber
• Cooked chicken or tuna

Instructions:

1. Lay nori on plastic wrap and spread half the rice in a square.
2. Layer the fillings.
3. Top with remaining rice and fold the nori corners in.
4. Wrap, rest 5 minutes and cut in half.

18. Beef and Veggie Kimbap

Korean rice rolls with beef, egg and colorful veggies. Sliced into neat rounds for the lunchbox.

Brush the finished roll with sesame oil for flavor and shine.

Ingredients:

• 2 cups cooked short grain rice
• 1 tsp sesame oil
• 4 nori sheets
• 1/2 lb ground beef, cooked with soy sauce
• 2 eggs, cooked into thin strips
• 1 carrot, julienned and sautéed
• Spinach, blanched
• Pickled radish or cucumber

Instructions:

1. Season the rice with sesame oil and salt.
2. Spread rice over a nori sheet on a bamboo mat.
3. Line up beef, egg and veggies and roll tightly.
4. Slice into rounds.

19. Cucumber Sushi Bites

Cucumber rounds topped with rice and fillings. A fresh, no-roll sushi idea for kids.

Scoop out a little cucumber center so the rice sits on top.

Ingredients:

• 1 English cucumber, sliced thick
• 1 cup cooked sushi rice
• Cream cheese
• Avocado
• Crab sticks or tuna
• Sesame seeds

Instructions:

1. Slice the cucumber into thick rounds.
2. Top each with rice and a little cream cheese.
3. Add avocado and crab or tuna.
4. Sprinkle with sesame seeds.

20. Baked Cheesy Arancini

Crispy Italian rice balls with a melty mozzarella center. Baked, not fried, and great at room temperature.

Pack marinara in a small cup for dipping.

Ingredients:

• 3 cups cooked rice, cooled
• 1/2 cup parmesan
• 2 eggs
• Mozzarella cubes
• 1 cup breadcrumbs
• Marinara

Instructions:

1. Mix the rice, parmesan and 1 egg.
2. Shape balls around mozzarella cubes.
3. Dip in beaten egg and roll in breadcrumbs.
4. Bake at 400°F for 20 minutes.

21. Cheesy Rice Patties

Leftover rice turned into crispy, cheesy patties. Great warm or cold in a lunchbox.

Chill the mixture 15 minutes so the patties hold together.

Ingredients:

• 2 cups cooked rice
• 1 cup shredded cheddar
• 2 eggs
• 1/4 cup flour
• 2 green onions
• Salt and pepper
• Oil for frying

Instructions:

1. Mix all the ingredients.
2. Shape into small patties.
3. Pan fry 3 minutes per side until golden.
4. Cool on a rack before packing.

22. Chicken and Rice Burritos (27g Protein)

Chicken, rice, beans and cheese rolled into burritos. Make a batch and freeze for busy mornings.

Wrap each in foil so they reheat and pack easily.

Ingredients:

• 8 large tortillas
• 2 cups shredded cooked chicken
• 2 cups cooked rice
• 1 can black beans
• 1 1/2 cups shredded cheese
• 1/2 cup salsa

Instructions:

1. Mix the chicken with salsa.
2. Layer rice, chicken, beans and cheese on each tortilla.
3. Roll up tightly.
4. Wrap in foil and freeze, then reheat and pack.

🥭 Cold and Sweet Rice Ideas

No reheating, just chill and pack.

23. Vegetable Rice Salad

Cold rice salad with colorful veggies and a light lemon dressing. No reheating needed.

Add chickpeas or diced chicken for extra protein.

Ingredients:

• 2 cups cooked rice, cooled
• 1 cup corn
• 1 red pepper, diced
• 1 cucumber, diced
• 1/2 cup peas
• 2 tbsp olive oil
• 1 lemon, juiced
• Salt

Instructions:

1. Toss the rice with the vegetables.
2. Whisk the oil, lemon and salt.
3. Pour over and mix.
4. Chill and pack with an ice pack.

24. Rice Pudding with Cooked Rice

Creamy rice pudding made from leftover rice. A sweet treat for the lunchbox.

Pack it cold with an ice pack and a sprinkle of cinnamon.

Ingredients:

• 2 cups cooked rice
• 2 1/2 cups milk
• 1/3 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla
• Cinnamon
• Raisins (optional)

Instructions:

1. Simmer the rice, milk, sugar and salt, stirring, for 20 minutes.
2. Stir in the vanilla.
3. Cool and chill.
4. Top with cinnamon before packing.

25. Easy Mango Sticky Rice

Sweet coconut sticky rice with fresh mango. Made easy in the rice cooker.

Pack the mango separately so it stays fresh.

Ingredients:

• 1 cup sticky (glutinous) rice
• 1 can coconut milk
• 1/4 cup sugar
• 1/4 tsp salt
• 1 ripe mango, sliced
• Sesame seeds

Instructions:

1. Rinse and cook the rice in the rice cooker with half the coconut milk.
2. Warm the remaining coconut milk with sugar and salt.
3. Stir half into the rice.
4. Pack with mango and drizzle the rest on top.

Cook one big pot of rice and you’ve got lunches covered for the whole week.