Orange Chicken Fried Rice (Printable Version)

Crispy orange chicken over savory bacon fried rice. Ready in 45 minutes.

# Everything You’ll Need:

→ Orange Chicken

01 - 1 lb chicken breast, cut into cubes
02 - 1/2 cup all-purpose flour
03 - 1/2 cup cornstarch
04 - 1 teaspoon salt
05 - 1 teaspoon black pepper
06 - 1 teaspoon garlic powder
07 - 1 teaspoon paprika
08 - 1 teaspoon chili powder
09 - 2 tablespoons butter
10 - 2 tablespoons sesame oil or vegetable oil
11 - Store-bought orange sauce, to coat

→ Fried Rice

12 - 2 cups long-grain white rice, cooked and chilled
13 - 4 strips bacon, chopped
14 - 12 oz frozen mixed vegetables
15 - 4 large eggs, whisked
16 - 2 to 3 tablespoons vegetable oil for frying
17 - 2 to 4 tablespoons low-sodium soy sauce
18 - Salt, pepper, and garlic powder to taste

→ Garnish

19 - Chopped green onions for serving

# Steps to Cook:

01 - Cook 2 cups of long-grain white rice according to package directions. Let cool completely and refrigerate for at least 2 hours or overnight.
02 - Cut chicken breast into small cubes and season with salt, pepper, and garlic powder.
03 - In a mixing container, combine flour, cornstarch, and remaining spices. Dredge chicken until fully coated, shaking off any excess.
04 - Heat oil and butter in a skillet over medium-high heat. Fry chicken until golden and cooked through, 6 to 8 minutes. Set aside.
05 - In the same skillet, cook chopped bacon until crispy, stirring occasionally.
06 - Add cold rice and mixed vegetables to the skillet. Add oil as needed. Stir and season with salt, pepper, and garlic powder.
07 - Pour in 2 tablespoons soy sauce, mix thoroughly, and adjust flavor with additional soy sauce if needed.
08 - Make a well in the center of the skillet. Add whisked eggs and scramble. Once set, combine with the rice.
09 - Continue stir-frying until rice is heated through and slightly crispy. Divide into two skillets if needed for better texture.
10 - Toss cooked chicken with orange sauce until coated. Serve hot over fried rice and top with chopped green onions.

# Extra Suggestions:

01 - Use cold, day-old rice for best fried rice texture.
02 - A large wok is ideal for even cooking and better crisping.
03 - Divide the rice into two pans if needed to avoid overcrowding and achieve better crispiness.
04 - Adjust seasoning and soy sauce to taste after initial stir-frying.

Back