Chicken Fried Rice For One
Make delicious chicken fried rice for one with this quick and easy single-serve recipe. Perfect for a flavorful, dinner for one in minutes!
Servings: 1 serving
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.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 496kcal | Carbohydrates: 55g | Protein: 28g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 251mg | Sodium: 941mg | Potassium: 685mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6171IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 2mg
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