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Orange Chicken Fried Rice
Orange Chicken Fried Rice combines the best of two beloved dishes into one incredible meal that will transform your dinner routine. This fusion recipe brings together crispy, golden chicken pieces coated in tangy orange sauce with perfectly seasoned fried rice loaded with vegetables and eggs. You’ll discover how simple ingredients can create restaurant-quality flavors right in your own kitchen.
Why You'll Love This Recipe
- Perfect fusion of flavors combining sweet and savory elements that satisfy every craving in one dish
- Uses simple pantry ingredients that you likely already have, making it budget-friendly and accessible
- Ready in just 45 minutes from start to finish, perfect for busy weeknight dinners
- Customizable recipe that works with leftover rice and whatever vegetables you have on hand
- Kid-friendly flavors that appeal to the whole family while being sophisticated enough for entertaining
Why This Orange Chicken Fried Rice Recipe Works
This Orange Chicken Fried Rice recipe succeeds because it builds layers of flavor through proper technique. The chicken gets double-coated with flour and cornstarch, creating an incredibly crispy exterior that holds the orange sauce beautifully.
Using day-old rice is crucial for achieving that authentic fried rice texture. Fresh rice contains too much moisture and becomes mushy when stir-fried. The combination of butter and oil provides the perfect fat balance for both flavor and high-heat cooking.
The recipe strategically builds flavors by cooking each component separately before combining them. This prevents overcrowding the pan and ensures every element maintains its distinct texture and taste.
What You’ll Need for Orange Chicken Fried Rice
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Chicken breast | 1 lb | Main protein, cut into small cubes |
| All-purpose flour | 1/2 cup | Creates crispy coating for chicken |
| Cornstarch | 1/2 cup | Adds extra crispiness to coating |
| Long grain white rice | 2 cups uncooked | Base of the fried rice, use day-old |
| Frozen mixed vegetables | 12 oz | Adds color, nutrition, and texture |
| Eggs | 4 large | Protein and authentic fried rice flavor |
| Turkey bacon | 4 strips | Adds smoky flavor and richness |
| Low sodium soy sauce | 2-3 tbsp | Essential umami flavor |
| Orange sauce | Store-bought | Sweet and tangy coating for chicken |
| Seasonings | Various | Salt, pepper, garlic powder, paprika, chili powder |
Tools
| Tool | Purpose |
|---|---|
| Large skillet or wok | High-heat cooking and proper stir-frying technique |
| Large mixing bowl | Coating chicken pieces evenly with flour mixture |
| Sharp knife | Cutting chicken into uniform cubes |
| Cutting board | Safe food preparation surface |
| Wooden spoon or spatula | Stirring rice without scratching cookware |
How to Make Orange Chicken Fried Rice
| Step | Instructions |
|---|---|
| 1. Prepare Rice | Cook 2 cups uncooked rice according to package directions. Refrigerate until completely cool, preferably overnight for best texture. |
| 2. Season Chicken | Cut chicken breast into small, uniform cubes. Season with salt, pepper, and garlic powder. |
| 3. Create Coating | Mix flour, cornstarch, and all dry seasonings in a large container. Toss chicken pieces until evenly coated, shaking off excess. |
| 4. Cook Chicken | Heat oil and butter in skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove and set aside. |
| 5. Cook Turkey Bacon | Add chopped turkey bacon to the same hot skillet. Cook until crispy and rendered. |
| 6. Add Rice and Vegetables | Add cold rice and frozen vegetables to skillet with additional oil. Season and add soy sauce to taste. |
| 7. Scramble Eggs | Create well in rice mixture. Add whisked eggs and scramble, then mix throughout the rice. |
| 8. Final Assembly | Toss cooked chicken with orange sauce. Serve over fried rice and garnish with green onions. |
Chef's Helpful Tips
- Use day-old rice that’s been refrigerated overnight for the best texture and to prevent mushy fried rice
- Don’t overcrowd the pan when cooking chicken – work in batches if necessary for proper browning
- Keep the heat high when stir-frying rice to achieve that signature “wok hei” smoky flavor
- Push rice to one side of the pan when adding eggs to ensure they cook properly before mixing
- Taste and adjust seasonings throughout cooking – soy sauce, salt, and pepper levels vary by preference
Serving and Storage Tips for Orange Chicken Fried Rice
Serving Tips
Serve your Orange Chicken Fried Rice immediately while hot for the best texture and flavor experience. Garnish generously with freshly chopped green onions for a pop of color and mild onion flavor that complements the orange sauce perfectly.
This dish pairs wonderfully with simple steamed vegetables or a light cucumber salad. For additional flavor, offer extra soy sauce, sesame oil, or chili garlic sauce on the side. Consider serving with other chicken dishes for a complete Asian-inspired meal.
Store leftovers in the refrigerator for up to 3 days in airtight containers. Reheat in a skillet over medium heat, adding a splash of oil to restore the fried rice texture. Avoid microwaving if possible, as it can make the rice soggy.
Mistakes to Avoid while making Orange Chicken Fried Rice
Never use freshly cooked, warm rice for fried rice. The excess moisture will create a mushy, sticky texture instead of the desired separate, crispy grains. Always use day-old, refrigerated rice.
Don’t skip the double-coating process for the chicken. The flour and cornstarch combination creates the signature crispy texture that holds the orange sauce. Rushing this step results in soggy, poorly coated chicken.
Avoid cooking everything at once in a crowded pan. This steams the ingredients instead of properly stir-frying them. Cook components separately and combine at the end for best results.
Don’t add the orange sauce too early. Toss the chicken with sauce just before serving to maintain the crispy coating. Adding sauce during cooking will make the chicken soggy and less appealing.
You Must Know
- Day-old rice is absolutely essential – fresh rice will turn your fried rice into a mushy disaster
- High heat is crucial for proper stir-frying – low heat will steam your ingredients instead of creating that signature texture
- Orange sauce should be added at the very end to maintain the chicken’s crispy coating
- Season in layers throughout cooking rather than all at once for more complex, balanced flavors
Suggestions for Orange Chicken Fried Rice
Transform this recipe by experimenting with different vegetables. Try fresh snap peas, bell peppers, or water chestnuts for varied textures and flavors. Pineapple chunks add sweetness that complements the orange sauce beautifully.
For protein variations, substitute the chicken with shrimp, turkey, or firm tofu. Each protein brings its own unique flavor profile while maintaining the dish’s core appeal. Check out this classic chicken fried rice recipe for additional inspiration.
Make it spicier by adding fresh ginger, garlic chili sauce, or red pepper flakes to the rice. For a more authentic Asian flavor, include a dash of sesame oil and fish sauce during the final stages of cooking.
Consider making a larger batch and using it as meal prep. This recipe scales well and provides satisfying lunches throughout the week. Pair with other quick dinner options for variety.
FAQs:
No, fresh rice contains too much moisture and will create a mushy texture. Day-old, refrigerated rice has the perfect texture and moisture content for proper fried rice. Cook your rice ahead of time and refrigerate overnight for best results.
You can make homemade orange sauce using orange juice, soy sauce, honey, rice vinegar, and cornstarch. Alternatively, sweet and sour sauce or teriyaki sauce work as substitutes, though they’ll change the flavor profile slightly.
Add the orange sauce to the chicken just before serving, not during cooking. The flour and cornstarch coating helps maintain crispiness, but prolonged exposure to sauce will soften the coating.
The fried rice base can be prepared ahead, but add the orange chicken just before serving to maintain texture. Store components separately and combine when ready to eat for best results.
Frozen mixed vegetables are convenient, but fresh carrots, peas, corn, bell peppers, and snap peas work excellently. Cut vegetables into small, uniform pieces for even cooking and easy eating.
Conclusion
Orange Chicken Fried Rice delivers restaurant-quality flavors with simple home cooking techniques. This fusion dish combines crispy, sauce-coated chicken with perfectly seasoned fried rice for a complete meal that satisfies every craving.
The key to success lies in using day-old rice, cooking components separately, and adding the orange sauce at the end. With these techniques mastered, you’ll create a dish that rivals your favorite takeout restaurant.
Whether you’re cooking for family dinner or meal prepping for the week, this Orange Chicken Fried Rice recipe provides delicious, satisfying results every time. Try it with different vegetables and proteins to make it your own signature dish.
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📖 Recipe Card
Easy Orange Chicken Fried Rice Recipe
Ingredients
- 1 lb chicken breast, cut into small cubes
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 cups uncooked long grain white rice
- 12 oz frozen mixed vegetables
- 4 large eggs
- 4 strips turkey bacon
- 2–3 tbsp low sodium soy sauce
- Store-bought orange sauce
- Salt, pepper, garlic powder, paprika, chili powder to taste
- Oil and butter for cooking
- Green onions for garnish
Instructions
- Cook 2 cups uncooked rice according to package directions. Refrigerate until completely cool, preferably overnight for best texture.
- Cut chicken breast into small, uniform cubes. Season with salt, pepper, and garlic powder.
- Mix flour, cornstarch, and all dry seasonings in a large container. Toss chicken pieces until evenly coated, shaking off excess.
- Heat oil and butter in skillet over medium-high heat. Cook chicken until golden brown and cooked through. Remove and set aside.
- Add chopped turkey bacon to the same hot skillet. Cook until crispy and rendered.
- Add cold rice and frozen vegetables to skillet with additional oil. Season and add soy sauce to taste.
- Create well in rice mixture. Add whisked eggs and scramble, then mix throughout the rice.
- Toss cooked chicken with orange sauce. Serve over fried rice and garnish with green onions.
Notes
- Use day-old rice that’s been refrigerated overnight for the best texture and to prevent mushy fried rice
- Don’t overcrowd the pan when cooking chicken – work in batches if necessary for proper browning
- Keep the heat high when stir-frying rice to achieve that signature “wok hei” smoky flavor
- Push rice to one side of the pan when adding eggs to ensure they cook properly before mixing
- Taste and adjust seasonings throughout cooking – soy sauce, salt, and pepper levels vary by preference
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg
