This post may contain affiliate links. Please read our disclosure policy.
This easy Chicken Fried Rice for one is made with tender chicken, vegetables, and perfectly seasoned rice. Ready in just 15 minutes, it’s a quick, flavorful meal that tastes just like your favorite takeout.
Featured Comment
“I made this tonight for dinner. It was absolutely delicious. Don’t hesitate to try it. No more takeout for me.”
– Heidi
Why You’ll Love This Recipe
- Perfectly Portioned: Made for one person, this easy chicken fried rice delivers the right amount every time with no leftovers or food waste.
- Quick and Easy: Ready in just 15 minutes using simple ingredients you already have in your kitchen.
- Better Than Takeout: Skip the delivery and enjoy homemade fried rice with tender chicken, flavorful rice, and crisp vegetables.
- Versatile: Use leftover, rotisserie, or freshly cooked chicken and customize with your favorite vegetables and sauces.
- Budget-Friendly: A cost-effective way to enjoy a satisfying meal.
What I love most about this Chicken Fried Rice is how simple ingredients come together to make such a flavorful, satisfying meal. It’s the kind of recipe I turn to when I want something quick, comforting, and homemade without much effort.
Whether I use leftover chicken or cook a fresh piece, it always feels like takeout made better – fresh, hot, and perfectly seasoned. It’s one of those dependable dishes that never disappoints.
If you enjoy this recipe, try our classic fried rice and single serving shrimp fried rice next. Both dishes are packed with flavor and easy to make when you want another takeout favorite at home.
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: The main protein in this dish. Use leftover or rotisserie chicken if you have it. To cook from scratch:
- Oven Method: Bake a seasoned boneless, skinless chicken breast at 400°F for 20 to 25 minutes until fully cooked. For detailed instructions, see our baked chicken breast recipe.
- Skillet Method: Slice the chicken into 1-inch strips, season, and cook in 1 tablespoon of butter for about 6 minutes, turning halfway through.
Use any leftover chicken in chicken spaghetti for one, small batch chicken enchiladas verde, or chicken chili for one.
- Butter: Adds richness to the rice. You can also use olive oil or avocado oil for a lighter option.
- Onion: Adds flavor and aroma. Substitute with shallots or scallions if preferred.
- Garlic: Builds flavor in the rice. Use 1/4 teaspoon garlic powder if fresh isn’t available.
- Cooked Rice: Cold or day-old rice works best for fried rice because it stays firm and doesn’t get mushy. White, brown, or jasmine rice all work well. Leftover rice can also be used to make rice pudding for one.
- Egg: Adds richness and texture, forming soft ribbons throughout the rice. Omit if needed for dietary reasons.
- Vegetables: Use a mix of peas, carrots, and corn for color and texture. Fresh or frozen vegetables both work well.
- Soy Sauce: Adds saltiness and umami flavor.
- Green Onion: Use for garnish and a mild onion flavor.
- Oyster Sauce (optional): Deepens the flavor and adds a touch of sweetness. Try it in single serving lo mein.
- Sesame Oil (optional but recommended): Adds authentic flavor and a nutty aroma that ties everything together.
Recipe Variations
Looking to switch up your chicken fried rice? Below are simple, flavorful variations that let you customize the dish based on what you’re in the mood for or what’s in your pantry.
- Spicy Chicken Fried Rice: Add diced chili peppers, sriracha or chili paste, and crushed red pepper flakes for heat.
- Cashew Chicken Fried Rice: Stir in roasted cashews for crunch and nutty flavor. Finish with chopped cilantro.
- Kimchi Chicken Fried Rice: Mix in chopped kimchi for a spicy-fermented kick that complements the chicken and rice.
- Teriyaki Chicken Fried Rice: Swap the soy sauce for teriyaki sauce, garnish with sesame seeds and sliced green onion for a sweet-savory twist.
- Pineapple Chicken Fried Rice: Toss in fresh pineapple chunks for a sweet-tangy contrast to the savory base.
- Thai Basil Chicken Fried Rice: Use fresh basil and a splash of fish sauce or Thai chili for a fragrant, aromatic version inspired by Thai cuisine.
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.
- Beat the Egg: Crack the egg into a small bowl and whisk until well combined.
- Cook the Vegetables: In a 10-inch skillet over medium heat, melt the butter until bubbling. Add the onions, peas, carrots, and corn. Cook, stirring occasionally, for about 2 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute.
- Add Chicken and Rice: Add the shredded chicken and cooked rice. Stir for about 30 seconds, just until heated through.
- Cook the Egg: Push the mixture to one side of the skillet. Pour the beaten egg into the open space and cook until it begins to scramble.
- Combine: When the egg is mostly set but still slightly soft, mix it into the rice, vegetables, and chicken.
- Season: Stir in the soy sauce and oyster sauce. Drizzle with sesame oil if using.
- Garnish: Sprinkle with chopped green onions before serving.
Note: Oyster sauce adds rich, savory flavor and is key to achieving that restaurant-style taste. It’s thick and umami-rich but doesn’t taste like oysters. Look for it in the Asian section of most grocery stores or at a local Asian market.
Expert Tips
- Use Cold, Cooked Rice: Day-old rice fries best and won’t turn mushy. Cold rice keeps its texture and gives your chicken fried rice that authentic restaurant-style taste.
- Prep Ahead: Have all ingredients ready, including chopped vegetables, beaten egg, and measured sauces, before cooking for a quick and efficient stir-fry process.
- Cook in Stages: Start with the vegetables, then add the chicken, rice, and egg. This helps each ingredient cook evenly and keeps every bite flavorful.
- Scramble the Egg Separately: Push the rice and vegetables to one side of the skillet and cook the egg on the other. This prevents overcooking and gives the egg a soft, fluffy texture.
- Adjust the Flavor: Add ginger, chili garlic sauce, or a splash of rice vinegar to enhance the flavor and make your fried rice uniquely yours.
- Use the Right Pan: A wok, nonstick skillet, or well-heated stainless steel pan all work well. Make sure the pan is hot before adding oil to help prevent sticking and to create evenly fried, flavorful rice.
Serving Suggestions
Enjoy this chicken fried rice as a complete meal or pair it with other single serving favorites from our site for a takeout-style dinner at home.
Frequently Asked Questions
Yes, but day-old or cold rice works best. If using freshly cooked rice, spread it on a plate and let it cool completely before frying to prevent it from turning mushy.
Absolutely. Brown rice adds a nutty flavor and extra fiber. Make sure it’s fully cooked and cooled before using.
No, a wok isn’t required. A well-heated nonstick or stainless steel skillet works just as well for home cooking.
Yes. Frozen peas, carrots, and corn work perfectly. Add them directly to the skillet without thawing.
Make sure the pan is hot before adding oil, and use cold cooked rice. Stir frequently to prevent sticking and burning.
Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a small splash of water or broth, stirring until hot or warm in a microwave.
RELATED: 5 Meals From One Rotisserie Chicken
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 (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 whisk until well combined.
- In a 10-inch skillet over medium heat, melt the butter until bubbling. Add the onions, peas, carrots, and corn. Cook, stirring occasionally, for about 2 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the shredded chicken and cooked rice. Stir for about 30 seconds, just until heated through.
- Push the mixture to one side of the skillet. Pour the beaten egg into the open space and cook until it begins to scramble.
- When the egg is mostly set but still slightly soft, mix it into the rice, vegetables, and chicken.
- Stir in the soy sauce and oyster sauce. Drizzle with sesame oil if using.
- Sprinkle with chopped green onions before serving.
Notes
- Use Cold, Cooked Rice: Day-old rice fries best and won’t turn mushy. Cold rice keeps its texture and gives your chicken fried rice that authentic restaurant-style taste.
- Prep Ahead: Have all ingredients ready, including chopped vegetables, beaten egg, and measured sauces, before cooking for a quick and efficient stir-fry process.
- Cook in Stages: Start with the vegetables, then add the chicken, rice, and egg. This helps each ingredient cook evenly and keeps every bite flavorful.
- Scramble the Egg Separately: Push the rice and vegetables to one side of the skillet and cook the egg on the other. This prevents overcooking and gives the egg a soft, fluffy texture.
- Adjust the Flavor: Add ginger, chili garlic sauce, or a splash of rice vinegar to enhance the flavor and make your fried rice uniquely yours.
- Use the Right Pan: A wok, nonstick skillet, or well-heated stainless steel pan all work well. Make sure the pan is hot before adding oil to help prevent sticking and to create evenly fried, flavorful rice.
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.
I’ve made this so many times. Absolutely love it!!!
I halved this recipe since I’m alone.
There are so many soy sauces out there, I prefer Chinese soy sauce as you don’t need much.
Rotisserie chicken is fast and easy.
Thank you for this Easy recipe
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!