Orange Chicken Fried Rice pairs crisp, seasoned chicken breast with bacon-and-vegetable fried rice, softly scrambled eggs, soy sauce, orange sauce, and green onions. The recipe depends on advance planning: two cups uncooked rice must first be cooked, cooled completely, and refrigerated for at least two hours or overnight.
The recipe makes 4 generous servings. Preparation takes 20 minutes, cooking takes 25 minutes, and the total is 45 minutes. Chicken cooks for 6–8 minutes, while a large wok—or two skillets when necessary—gives the chilled rice enough surface to crisp.
Orange Chicken Fried Rice Ingredients
For the chicken, use 1 pound cubed chicken breast, ½ cup flour, ½ cup cornstarch, 1 teaspoon each salt, black pepper, garlic powder, paprika, and chili powder, 2 tablespoons butter, 2 tablespoons sesame or vegetable oil, and store-bought orange sauce.
For the rice, cook and chill 2 cups uncooked long-grain white rice. Add exactly 4 chopped bacon strips, 12 ounces frozen mixed vegetables, 4 whisked eggs, 2–3 tablespoons additional oil, 2–4 tablespoons low-sodium soy sauce, salt, pepper, and garlic powder to taste, plus chopped green onions.
If you enjoy this recipe, you may also like Parmesan Garlic Chicken Burritos.
How to Make Orange Chicken Fried Rice
- Cook 2 cups uncooked rice as the package directs. Cool and refrigerate at least 2 hours or overnight.
- Cube chicken and season. Mix flour, cornstarch, and 1 teaspoon each salt, pepper, garlic powder, paprika, and chili powder; coat chicken and shake off excess.
- Heat 2 tablespoons oil and 2 tablespoons butter over medium-high. Cook chicken 6–8 minutes; remove.
- Cook 4 chopped bacon strips until crisp. Add cold rice, frozen vegetables, and 2–3 tablespoons oil as needed; season.
- Add 2 tablespoons soy sauce, then more if desired up to 4 tablespoons.
- Make a well, scramble 4 eggs in it, then mix through. Cook until hot and slightly crisp.
- Coat chicken in orange sauce, serve over rice, and add green onions.
For storage details after serving, the USDA leftovers and food safety guidance.
Cook and Chill the Rice in Advance
Cut One Pound Chicken into Even Cubes
Mix the Exact Dry Coating
Cook Chicken in Oil and Butter
Crisp Four Chopped Bacon Strips
Add Cold Rice and Frozen Vegetables
Start with Two Tablespoons Soy Sauce
Scramble Exactly Four Eggs in a Well
Cook Until Hot and Slightly Crisp
Coat the Chicken with Orange Sauce
Serve Chicken over the Fried Rice
Keep the Forty-Five-Minute Schedule
Preserve the Adjustable Seasonings
Conclusion
Cook 2 cups uncooked rice, cool, and chill at least 2 hours. Coat 1 pound cubed chicken in equal flour and cornstarch plus measured seasonings; cook in 2 tablespoons oil and 2 tablespoons butter for 6–8 minutes. Crisp 4 bacon strips, then add rice, 12 ounces vegetables, and extra oil. Season with 2–4 tablespoons soy sauce. Scramble 4 eggs in a center well and mix through. Coat chicken in orange sauce, serve over rice, and garnish with green onions.
Frequently Asked Questions
- → Why must the cooked rice be chilled?
At least 2 hours of refrigeration dries and firms the grains so they separate and crisp better in the skillet.
- → How long does the coated chicken cook?
Cook the uniform chicken cubes over medium-high heat for 6–8 minutes, until golden and fully cooked.
- → How much soy sauce should I add?
Start with 2 tablespoons low-sodium soy sauce, taste, and add more only if needed up to 4 tablespoons.
- → How many servings does this make?
The recipe makes 4 generous servings in a listed 45-minute active timeline, plus advance rice chilling.