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Craving a quick, flavorful meal? This Chicken Fried Rice for One is the perfect solution! Packed with tender chicken, rice, and vegetables, this easy single-serve fried rice comes together in just minutes and is perfect for those cooking for one.
Seeking more single serve fried rice options? Don’t miss our Classic Fried Rice and Shrimp Fried Rice, each bursting with unique flavors and tailored for individual servings.
Why You’ll Love This Chicken Fried Rice Recipe
- Single Serving and Zero Waste: Ideal for anyone cooking for one, this chicken fried rice is perfectly portioned, cutting out the trouble of resizing bigger recipes and keeping your fridge free from leftovers.
- Versatile and Time-Saving: Whether it’s yesterday’s chicken, store-bought rotisserie, or even canned chicken, this recipe is your shortcut to turning leftovers or ready-to-use options into today’s scrumptious meal.
- Customizable: Use your favorite vegetables, seasonings, and sauces that suit your personal taste.
- Affordable: Fried rice is a budget-friendly meal that makes the most of ingredients you probably have on hand.
- Doubles Well: Need to serve more? This recipe scales up easily without losing any of its charm.
Ingredients
If you have any ingredients leftover from this small batch chicken fried rice recipe, check out our Leftover Ingredients Recipe Finder.
- Shredded Cooked Chicken: This is the key component for your fried rice. If you have leftover or rotisserie chicken, that’s perfect. If starting from scratch, you’ve got two quick methods:
- Oven Method: Preheat your oven to 400°F. Place a boneless, skinless chicken breast in a baking dish. Drizzle with olive oil and season with salt, pepper, and any other spices you like. Bake for 20 to 25 minutes or until the chicken is cooked through.
- Skillet Method: Cut a chicken breast into 1-inch strips and season with your choice of seasonings. Melt 1 tablespoon of butter in a skillet and add the chicken to the pan. Cook the chicken strips for about 6 minutes, turning them halfway through the cooking time.
Note: If you’ve got any leftover chicken, consider using it in Chicken Spaghetti, Chicken Enchiladas Verde, or Chicken Chili.
- Butter: Adds a rich, creamy flavor to the fried rice. Can be substituted with avocado or olive oil. Each will impart its own unique flavor to the dish.
- Onion: If you don’t have onions, you can use shallots or scallions for a milder flavor.
- Garlic: Provides a fragrant, savory taste. You can use about 1/4 teaspoon of garlic powder instead of fresh.
- Cooked Rice: Cooked rice should be cold or at least at room temperature. Using day-old rice works best because it’s less likely to become mushy during frying. You can use any type of cooked rice, such as white rice, brown rice, or jasmine rice. If you’ve got a little extra cooked rice leftover, consider using it to make a single serving Rice Pudding.
- Egg: One large egg adds richness and texture to the fried rice, creating delicious egg ribbons. If you have dietary restrictions or allergies, you can omit the egg entirely.
- Vegetables: Fresh or frozen peas, carrots, and corn add color, texture, and nutrients to the dish. Feel free to substitute your favorite vegetables or whatever you have on hand.
- Soy Sauce: Provides saltiness and a savory umami flavor.
- Green Onion: For garnish.
- Oyster Sauce: Adds depth and a slightly sweet flavor to the dish (optional). Consider also using oyster sauce in our single serving Lo Mein recipe.
- Sesame Oil: Although this ingredient is optional, I highly recommend using it. To achieve authentic flavor, sesame oil is essential! Its unique nutty aroma plays a crucial role in harmonizing the flavors in this dish.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
- Spicy Chicken Fried Rice: Add diced chili peppers, chili paste, or sriracha sauce to give your fried rice a spicy kick. You can also toss in some crushed red pepper flakes for extra heat.
- Cashew Chicken Fried Rice: Add roasted cashews for a delightful crunch and a nutty flavor. Garnish with chopped cilantro for a burst of freshness.
- Kimchi Chicken Fried Rice: Incorporate kimchi for a spicy, fermented kick. The tanginess of kimchi pairs well with the savor chicken and rice.
- Teriyaki Chicken Fried Rice: Substitute the soy sauce with teriyaki sauce to achieve a delightful blend of sweet and savory flavors. Sprinkle some sesame seeds and some sliced green onions as a garnish.
- Pineapple Chicken Fried Rice: Add chunks of fresh pineapple for a sweet and tangy twist. The pineapple’s natural sweetness pairs wonderfully with the savory flavors of the dish.
RELATED: 5 Meals From One Rotisserie Chicken
How To Make Chicken Fried Rice For One
These step-by-step photos and instructions help you visualize how to make chicken fried rice. See the recipe below for ingredient amounts and full recipe instructions.
- Start by cracking an egg into a small bowl and beating it thoroughly.
- In a 10-inch skillet over medium heat, melt the butter until it’s fully melted and bubbling.
- Add the chopped onions, peas, carrots, and corn to the pan. Cook the mixture, stirring occasionally, for about 2 minutes.
- Next, add the minced garlic to the pan. Continue stirring occasionally for an additional 1 minute.
- Now, introduce the cooked shredded chicken and the cooked rice into the pan. Stir everything together for approximately 30 seconds or until both the chicken and rice are heated through.
Dietary Tip: To make your fried rice gluten-free, choose tamari instead of regular soy sauce and carefully check your ingredient labels to avoid gluten or wheat-based components.
- Create a space on one side of the pan by pushing the rice, chicken, and vegetables to the other side.
- Pour the beaten egg into the cleared space on the pan. Allow it to cook until it starts to scramble.
- Once the egg is nearly fully cooked but still slightly runny, gently mix it in with the rice, vegetables, and chicken to combine all the ingredients.
- At this point, you can stir in the soy sauce and oyster sauce for added flavor. If desired, drizzle a bit of sesame oil over the dish for additional flavor (optional).
- Finally, garnish your chicken fried rice with chopped green onions to add a fresh and flavorful touch.
Note: Oyster Sauce, with its rich and savory flavor, is key to achieving that authentic restaurant-style fried rice. It’s a thick, umami-rich sauce that surprisingly doesn’t taste like oysters. You can find it in most major grocery stores’ Asian/international aisles, or use it as an opportunity to explore and support local Asian-owned grocery stores.
Expert Tips
- Use Cold Cooked Rice: For the best results, use day-old cooked rice that has been chilled in the refrigerator. Cold rice tends to fry up better and is less likely to become mushy during cooking.
- Prep Ingredients in Advance: Prepare all your ingredients, including chopping vegetables, beating the egg, and having the sauces ready before you start cooking. This ensures a smooth and efficient cooking process.
- Cooking Sequence: Cook ingredients in stages, starting with the vegetables that take longer to cook, followed by the shredded chicken, and then the rice and egg. This helps maintain the individual textures and flavors of each component.
- Scramble Egg Separately: This ensures that the egg has the perfect texture and doesn’t get overcooked. Just push the vegetables to one side of the pan and pour the egg in the other side.
- Experiment with Seasonings: Don’t be afraid to experiment with seasonings like ginger, chili garlic sauce, or rice vinegar to customize the flavor to your liking.
Serving Suggestions
- Enjoy with a bowl of soup: For those who enjoy a bit of spice and tanginess, Tom Yum Soup can be a delicious addition.
- Pickled vegetables: Pickled onions, carrots, or radishes make for a tangy and crunchy side dish that complements the fried rice’s richness.
- Fried egg: Top your chicken fried rice with a sunny-side-up or over-easy fried egg.
- Edamame: Edamame (young soybeans) is a nutritious and satisfying side dish that pairs well with fried rice. Sprinkle with a little sea salt or create a colorful edamame salad with crunchy red peppers and sweet corn.
Frequently Asked Questions
Yes! Just thaw them and drain any excess moisture before adding them to the pan. Frozen mixed vegetables can be a convenient option.
Make sure your pan is well-heated before adding ingredients, and you may like to consider using a non-stick pan. Stir frequently to prevent sticking, and add a little more butter or oil if needed.
While fried rice is best enjoyed fresh, you can make it in advance and reheat it in the microwave or on the stovetop. Add a splash of water or chicken broth while reheating to prevent dryness.
Soy sauce has a salty and savory flavor, while oyster sauce offers a thicker consistency and a subtly sweet, umami-rich taste. They complement each other, but feel free to choose either based on your personal taste preferences.
Leftover chicken fried rice can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it thoroughly before consuming.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve made this easy chicken fried rice, I’d love to hear how it turned out for you. Please rate the recipe and share your thoughts in the comments below.
Snapped a photo? Tag us on Instagram; we’d be thrilled to see your creation!
Chicken Fried Rice For One
Watch How To Make This
Equipment
Ingredients
- 1 large egg
- ½ tablespoon salted butter
- ½ cup chopped onions
- ¼ cup peas
- ¼ cup chopped carrots (about 1 medium carrot)
- ¼ cup corn
- 1 clove garlic , minced
- ½ cup cooked, shredded chicken
- ¾ cup cooked rice
- 1 tablespoon low-sodium soy sauce
- ½ tablespoon oyster sauce (optional, but recommended)
- ¼ teaspoon sesame oil (optional)
- sliced green onions, for garnish
Instructions
- Crack the egg into a small bowl and beat it thoroughly. Set aside to use later.
- Add the chopped onions, peas, carrots, and corn to the pan. Cook the mixture, stirring occasionally, for about 2 minutes.
- Next, add the minced garlic to the pan. Continue stirring occasionally for an additional 1 minute.
- Now, introduce the cooked shredded chicken and the cooked rice into the pan. Stir everything together for approximately 30 seconds or until both the chicken and rice are heated through.
- Create a space on one side of the pan by pushing the rice, chicken, and vegetables to the other side.Pour the beaten egg into the cleared space on the pan. Allow it to cook until it starts to scramble.
- Once the egg is nearly fully cooked but still slightly runny, gently mix it in with the rice, vegetables, and chicken to combine all the ingredients.
- At this point, you can stir in the soy sauce and oyster sauce for added flavor. If desired, drizzle a bit of sesame oil over the dish for additional flavor.
- Transfer the chicken fried rice to a bowl and garnish with chopped green onions to add a fresh and flavorful touch.
Notes
- Use Cold Cooked Rice: For the best results, use day-old cooked rice that has been chilled in the refrigerator. Cold rice tends to fry up better and is less likely to become mushy during cooking.
- Prep Ingredients in Advance: Prepare all your ingredients, including chopping vegetables, beating the egg, and having the sauces ready before you start cooking. This ensures a smooth and efficient cooking process.
- Cooking Sequence: Cook ingredients in stages, starting with the vegetables that take longer to cook, followed by the shredded chicken, and then the rice and egg. This helps maintain the individual textures and flavors of each component.
- Scramble Egg Separately: This ensures that the egg has the perfect texture and doesn’t get overcooked. Just push the vegetables to one side of the pan and pour the egg in the other side.
- Experiment with Seasonings: Don’t be afraid to experiment with seasonings like ginger, chili garlic sauce, or rice vinegar to customize the flavor to your liking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
The oyster sauce and sesame oil are delicious with the soy, in perfect balance. Thank you for a new and reliable go-to version of an old favorite. My leftovers move a bit faster with the option of making this flexible and tasty dish.
I made this tonight for dinner. It was absolutely delicious. Don’t hesitate to try it. No more takeout for me.
Hi Joanie. Just tried this for Saturday lunch. Terrific way to use up some stuff in the fridge and freezer. Loved the tip about scrambling the egg at the side of the pan. First time I made my own fried rice and liked how it turned out!
Personal Preferences: I can’t have soy sauce or any of the others so I used Worcestershire sauce and some Chinese 5 spice blend. I used less corn and added 2 mushrooms. Added a tablespoon of cashews at the end for a little crunch. Add enough for at least one other meal.
I made your cucumber salad as a side to which I added some radish.
Made for a very nice meal.
Thank you Joanie. ❤️
I’m so happy you enjoyed the fried rice! Thank you so much for sharing how you adapted the recipe to suit your needs. Many people will find this very helpful.
Oyster sauce, which is made from oyster extract, sugar, and salt, hoisin sauce is vegan-friendly, made from fermented soybeans, garlic, five-spice powder, chiles, and sugar
Where did you get and what brand of Oyster sauce that does not have oyster?
I can’t eat oyster’s or extract.
Although oyster sauce does not taste like oysters, it is typically made from oyster juice concentrate. Please leave it out, especially if you are allergic.
To clarify because my iPad likes to change my words.
I use a pork chop or pork steak instead of chicken and chop it in little squares. I also use frozen mixed vegetables for convenience.
(Must proofread next time)
Love your recipes.❤️
This is exactly how I have been making fried rice for years except I use pork I top of pork chop or piece of pork steak and little pieces and use that in place of the chicken.
Great recipe.
Thank you!