Orange Chicken Fried Rice
I first made this orange chicken fried rice when I needed a quick weeknight twist on classic takeout after a busy day at work and now the smell of orange sauce and bacon makes everyone come running to the kitchen.
Ingredients
- Chicken breast: use fresh boneless chicken for juicy chunks
- Eggs: give body to the rice and add protein
- Flour and cornstarch: provide a crispy coating for the chicken
- Salt pepper garlic powder paprika chili powder: pantry staples that add seasoning to each layer
- Butter: lends richness and flavor depth
- Sesame oil or any neutral oil: infuses the rice and helps fry everything evenly
- Bacon: brings a smoky edge that makes each bite addictive
- Long grain white rice: yields the best fried rice that does not clump
- Frozen mixed vegetables: make the recipe quick and colorful choose a mix with peas carrots corn for variety
- Low sodium soy sauce: adds umami without making the dish overly salty look for naturally brewed brands
- Chopped green onions: fresh flavor for topping select crisp bright green stalks
- Orange sauce: use store bought for ease or homemade if you are feeling ambitious
Step by Step Instructions
- Prepare the Rice:
- Cook two cups of uncooked long grain white rice according to package instructions. Move the rice to the refrigerator so it can chill and dry out this gives fried rice the best texture.
- Coat and Season the Chicken:
- Cut chicken breast into bite size cubes. Season well with salt pepper and garlic powder. Combine flour cornstarch and all the spices in a large container then toss the chicken until every piece is evenly coated. Shake off excess coating and set aside.
- Sear the Chicken:
- Heat two tablespoons each of oil and butter in a skillet over medium high. Add the coated chicken cubes in a single layer. Fry until crispy and deeply golden on all sides and cooked through. Remove chicken from the pan once done.
- Cook the Bacon:
- Add the chopped bacon to the same skillet. Fry until bacon is crisp and browned which adds flavor to the pan and a smoky note to the rice.
- Make the Fried Rice Base:
- Add the cooked chilled rice to the skillet with the bacon. Pour in frozen mixed veggies. Drizzle in extra oil if the pan seems dry. Stir everything a few minutes until the veggies start to thaw and the rice breaks apart.
- Season the Rice and Add Soy Sauce:
- Sprinkle in more salt pepper and garlic powder to taste. Add a few tablespoons of soy sauce for flavor. Taste as you go and adjust seasonings.
- Cook the Eggs:
- Push the rice mixture to the sides of the skillet to form a well. Pour in the whisked eggs. Scramble just until set then fold into the rice. This step makes the rice extra fluffy.
- Crisp the Rice Optional:
- If you prefer crispy fried rice spread the mixture in an even layer and let it cook undisturbed a few minutes before stirring or split between two skillets for extra crispiness.
- Finish with Orange Chicken and Green Onions:
- Toss the cooked chicken pieces with orange sauce until coated evenly. Spoon the chicken and sauce over the hot fried rice. Top the whole dish with fresh chopped green onions right before serving.
The smoky bacon is my favorite part and always a hit with kids. I remember doubling the bacon once for a family dinner and now my brother requests bacon in every fried rice I make. The crispy green onions on top make the whole dish taste fresh and balanced.
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat in a skillet with a splash of water to restore moisture. Fried rice also freezes well just omit the green onions until serving and thaw overnight in the fridge.
Ingredient Substitutions
Chicken thighs can be used instead of chicken breast for extra juiciness. If you are out of bacon try chopped ham or turkey bacon. For a vegetarian version swap chicken for extra firm tofu and use tamari instead of soy sauce.
Serving Suggestions
This dish stands alone but pairs well with a simple cucumber salad or steamed broccoli for crunch. Add a drizzle of sriracha or chili oil if you like heat or sprinkle toasted sesame seeds for extra flavor and bite.
Pro Tips
- Chill the rice ahead so it gets lightly crispy in the pan every time
- Add soy sauce slowly and taste before adding more so it does not get too salty
- Try spreading the rice in a thin layer while frying if you like golden crispy spots
Ingredients
→ Chicken and Seasoning
→ Breading
→ Cooking Oil and Fats
→ Main Ingredients
Steps
Cook 2 cups of uncooked rice following package instructions. Once cooked, transfer into a container and refrigerate to cool.
Cut the chicken breast into small cubes and season with salt, pepper, and garlic powder.
In a large container, combine flour, cornstarch, and the seasonings (salt, pepper, garlic powder, paprika, and chili powder). Toss the chicken cubes in the mixture, ensuring even coating. Shake off any excess and set the coated chicken aside on a plate.
Heat 2 tablespoons of oil and 2 tablespoons of butter in a skillet over medium-high heat. Once the butter has melted, add the coated chicken. Cook on both sides until golden brown and fully cooked. Remove chicken from the skillet once done.
Add the chopped bacon to the hot skillet. Stir and cook until the bacon is crispy.
Add cooked rice and frozen mixed vegetables to the skillet with the bacon. Add 2-3 tablespoons of additional oil as needed. Stir well to combine.
Season the rice mixture with salt, pepper, garlic powder, and soy sauce. Start with 2 tablespoons of low sodium soy sauce and adjust to taste. Optionally, add fish sauce if available.
Create a well in the center of the skillet. Add the whisked eggs and stir until fully cooked. Mix the cooked eggs into the rice mixture.
Continue cooking and stirring the rice until it reaches the desired level of crispiness. Use additional skillets or a large wok if needed to achieve a crispy texture.
Toss the cooked chicken in store-bought orange sauce. Pour the chicken over the fried rice.
Top the dish with chopped green onions and serve immediately.
Required Tools
- Stove
- Skillet
- Large container
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Soy
- Eggs
- Gluten
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 450
- Fats: 15 g
- Carbohydrates: 55 g
- Proteins: 25 g