Orange Chicken Fried Rice (Print Version)
# Ingredients:
→ 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
→ Fried Rice
12 -
2 cups uncooked long-grain white rice, cooked and chilled
13 -
4 strips bacon, chopped
14 -
12 oz frozen mixed vegetables
15 -
4 large eggs, whisked
16 -
2-3 tablespoons additional oil for rice
17 -
2-4 tablespoons low-sodium soy sauce
18 -
Salt, pepper, and garlic powder to taste
→ Garnish
19 -
Chopped green onions for serving
# Instructions:
01 -
Cook 2 cups of uncooked rice according to package directions. Let cool completely and refrigerate for at least 2 hours or overnight. Cold rice works best for fried rice.
02 -
Cut chicken breast into small, uniform cubes and season with salt, pepper, and garlic powder.
03 -
In a large container, combine flour, cornstarch, and 1 teaspoon each of salt, pepper, garlic powder, paprika, and chili powder. Toss chicken in the mixture until well coated, shaking off excess.
04 -
Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium-high heat. Add coated chicken and cook until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
05 -
Add chopped bacon to the same hot skillet and cook until crispy, stirring frequently.
06 -
Add the cold cooked rice and frozen mixed vegetables to the skillet with bacon. Add 2-3 more tablespoons of oil as needed. Stir well and season with salt, pepper, and garlic powder.
07 -
Add 2 tablespoons soy sauce to start, stirring well. Taste and add more if needed for desired flavor.
08 -
Create a well in the center of the rice mixture and pour in whisked eggs. Scramble the eggs in the well, then mix throughout the rice.
09 -
Continue cooking and stirring until rice is heated through and has a slightly crispy texture. If needed, divide between two skillets for better crisping. Season to taste.
10 -
Toss the cooked chicken with orange sauce until well coated. Serve the orange chicken over the fried rice and garnish with chopped green onions.
# Notes:
01 -
Day-old refrigerated rice works best for fried rice texture
02 -
A large wok is ideal for this recipe if you have one
03 -
Divide rice between two skillets if needed for proper crisping
04 -
Adjust soy sauce and seasonings to your taste preference