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This orange chicken fried rice saved dinner when I was staring at leftover rice and wondering what to do with it besides reheating plain rice again. My kids had been asking for orange chicken from our usual takeout place, but between the cost and the wait time, I figured there had to be a better way. The idea of making everything from scratch seemed crazy at first, but once I started breaking it down into simple steps, it actually came together pretty easily. Now we make this every couple weeks, and honestly, it tastes way better than anything we've ordered out.
My friend Jenny tried this after I brought some over when she had her baby. She texted me later saying her four-year-old actually asked for seconds, which never happens with anything homemade. Her husband kept asking where she learned to make "restaurant food" and was shocked when she told him it was just chicken and rice cooked in a regular skillet.
Getting the Ingredients Right
- Cold rice is key: Fresh rice gets all mushy and gross, but day-old rice from the fridge stays separate and gets crispy
- Cut chicken small: Tiny pieces cook faster and get more coating, which means more crunch
- Bacon makes everything better: The fat from cooking bacon gives the rice incredible flavor you can't get any other way
- Frozen vegetables work fine: They don't get soggy like fresh ones sometimes do, and you don't have to chop anything
- Store-bought orange sauce: Life's too short to make everything from scratch, and the bottled stuff tastes great
- Real soy sauce matters: The cheap stuff tastes like salt water, so spend a little more for the good kind
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Making It Step by Step
- Getting the rice ready
- Cook your rice the day before and stick it in the fridge overnight. This isn't optional - fresh rice will turn into mush when you try to fry it. The cold rice separates nicely and gets that perfect texture you want in fried rice.
- Coating the chicken
- Cut your chicken into really small pieces so they cook fast and get crispy all over. Mix up flour and cornstarch with all your seasonings in a big container, then toss the chicken around until it's completely coated. Shake off the extra coating so you don't end up with weird clumps.
- Getting everything crispy
- Heat up oil and butter in your biggest skillet and cook that chicken until it's golden brown all over. Don't crowd it or it won't get crispy. Take it out and set it aside, then cook your chopped bacon in the same pan until it's crispy too.
- Building the fried rice
- Add that cold rice and frozen vegetables to the bacon fat and stir everything around. Add more oil if it seems dry. Season with salt, pepper, and garlic powder, then add soy sauce a little at a time until it tastes right.
- Adding the eggs
- Make a little well in the middle of the rice and crack your eggs right in there. Let them cook for a bit, then start stirring them into the rice. Keep stirring until the eggs are cooked and mixed in with everything else.
- Putting it all together
- Keep cooking and stirring the rice until it gets as crispy as you want it. If your pan's too small, split everything between two pans so it has room to get crispy. Toss your chicken with orange sauce and pile it on top of the rice, then sprinkle green onions over everything.
I messed this up so many times before figuring out the rice thing. I kept trying to use fresh rice because I thought it would be better, but it just turned into this gross, gluey mess every time. Once I started using day-old rice, everything changed and it actually started tasting like real fried rice.
How to Serve It
This is basically a complete meal all by itself, so you don't really need anything else. Maybe some extra soy sauce or hot sauce on the side if people want to customize it. I usually just serve it straight from the skillet because it looks more casual and keeps everything hot longer.
Switching It Up
You can use different meats like shrimp or pork if you want to change things up. Sometimes I add extra vegetables like broccoli or snap peas if I have them around. The orange sauce part is pretty flexible too - teriyaki sauce works great, or you could do sweet and sour if that's what your family likes better.
Leftovers and Storage
This keeps pretty well in the fridge for a few days, though the chicken coating gets a little soft. I actually kind of like it cold for lunch the next day. If you want to reheat it, use a skillet with a little oil rather than the microwave, which makes everything soggy and weird.
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This orange chicken fried rice has become our Friday night tradition when we want something that feels special but doesn't require leaving the house or spending a fortune. It hits all those takeout cravings while actually being pretty straightforward to make once you get the hang of it. My kids request it specifically now, which is saying something since they usually just want chicken nuggets for everything.
Frequently Asked Questions
- → Why do I need to use cold rice?
- Day-old cold rice has less moisture and separates better, giving you that authentic fried rice texture instead of mushy rice. Cook it ahead and refrigerate.
- → Can I use chicken thighs instead of breasts?
- Yes! Boneless chicken thighs work great and stay more tender. Cut them into similar-sized cubes and cook the same way.
- → What if I don't have orange sauce?
- You can make a quick version with orange juice, soy sauce, brown sugar, garlic, and cornstarch. Or substitute with sweet and sour sauce.
- → Can I make this without bacon?
- Absolutely! The bacon adds flavor but isn't essential. You can use diced ham, or just start with more oil for cooking the rice.
- → How do I get the rice really crispy?
- Use a very hot pan, don't stir too often, and spread the rice between two skillets if needed. A large wok works best for authentic fried rice texture.