Chicken Fried Rice for One
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Leftover rice and cooked chicken stir-fried with vegetables, egg, and soy sauce.
Ingredients
- 1 large egg
- ½ Tbsp salted butter
- ½ cup chopped onion
- ¼ cup peas
- ¼ cup chopped carrots (about 1 medium)
- ¼ cup corn
- 1 minced garlic clove
- ½ cup shredded cooked chicken
- ¾ cup cooked rice
- 1 Tbsp low-sodium soy sauce
- ½ Tbsp oyster sauce (optional but recommended)
- ¼ tsp sesame oil (optional)
- Green onions for garnish
Equipment
- skillet
Directions
- Beat the egg in a small bowl.
- Melt the butter in a 10-inch skillet over medium heat. Cook the onion, peas, carrots, and corn for about 2 minutes.
- Add the garlic and cook for about 1 minute. Stir in the chicken and rice and heat for about 30 seconds.
- Push the rice to one side of the pan. Pour the egg into the open space and scramble it until just set, then stir it into the rice.
- Season with the soy sauce, plus the oyster sauce and sesame oil, if using. Top with sliced green onion.
Notes
Cold, day-old rice works best.
Nutrition
Serving: 473g | Calories: 538kcal | Carbohydrates: 59g | Protein: 39g | Fat: 16g | Saturated Fat: 6.7g | Trans Fat: 0.3g | Cholesterol: 326mg | Sodium: 1073mg | Potassium: 741mg | Fiber: 5.3g | Sugar: 8.1g | Vitamin A: 5924IU | Vitamin C: 16mg | Calcium: 111mg | Iron: 4.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ¼ cup peas counted as frozen green peas, ½ cup shredded cooked chicken counted as roasted chicken breast, ¾ cup cooked rice counted as cooked white rice. Brands and portions vary, so use it only as an approximation.