Orange Chicken Fried Rice combines two beloved takeout classics into one irresistible dish that’s bursting with flavor. The bright citrus notes of orange chicken meld perfectly with savory fried rice, creating a meal that’s both familiar and excitingly new.
This homemade version brings restaurant-quality taste to your kitchen in just 45 minutes, making it perfect for busy weeknights when you’re craving something special but don’t want to order delivery. The sticky-sweet orange sauce coats tender chicken pieces and seasoned rice for a dish that will have everyone coming back for seconds.
Why You’ll Love This
- One-pan meal that minimizes cleanup while maximizing flavor
- Perfectly balanced sweet, tangy, and savory flavors in every bite
- Uses leftover rice, making it a great way to reduce food waste
- Customizable with whatever vegetables you have on hand
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 1 lb chicken breast, cut into cubes
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 2 tablespoons butter
- 2 tablespoons sesame oil or vegetable oil
- Store-bought orange sauce
- 2 cups uncooked long-grain white rice, cooked and chilled
- 4 strips bacon, chopped
- 12 oz frozen mixed vegetables
- 4 large eggs, whisked
- 2-3 tablespoons additional oil for rice
- 2-4 tablespoons low-sodium soy sauce
- Salt, pepper, and garlic powder to taste
- Chopped green onions for serving
Instructions
- 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.
- Cut chicken breast into small, uniform cubes and season with salt, pepper, and garlic powder.
- 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.
- 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.
- Add chopped bacon to the same hot skillet and cook until crispy, stirring frequently.
- 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.
- Add 2 tablespoons soy sauce to start, stirring well. Taste and add more if needed for desired flavor.
- 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.
- 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.
- Toss the cooked chicken with orange sauce until well coated. Serve the orange chicken over the fried rice and garnish with chopped green onions.
Tips & Variations
- For the best texture, use rice that’s been refrigerated overnight – fresh rice tends to get mushy.
- Substitute chicken breast if you prefer, but reduce cooking time slightly to prevent it from drying out.
- Add a tablespoon of orange marmalade to the sauce for an even more intense orange flavor.
- Make it vegetarian by swapping chicken for extra-firm tofu or simply doubling the vegetables.
- Add broccoli, bell peppers, or snap peas for extra color and nutrition.
- For a spicier version, increase the red pepper flakes or add a drizzle of sriracha to the finished dish.
Serving Suggestions
This Orange Chicken Fried Rice is a complete meal on its own, but you can round it out with simple sides for a more elaborate spread. Serve with steamed broccoli or a crisp Asian slaw for a fresh contrast to the rich flavors of the dish.
For an appetizer, pair with some homemade vegetable spring rolls or a light miso soup. A cold Asian beer or a glass of slightly sweet Riesling makes the perfect beverage companion to balance the sweet and savory notes in this dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The sauce should coat the rice and chicken with a glossy finish – if it’s too thick, add a splash of chicken broth or water.
- Break up any clumps of cold rice with your hands before adding to the pan for more even cooking.
- For meal prep, portion into individual containers and refrigerate for quick lunches throughout the week.
FAQs
Can I use freshly cooked rice instead of day-old?
While day-old rice works best because it’s drier and less sticky, you can use fresh rice in a pinch. Spread it on a baking sheet and place in the refrigerator for 30 minutes to cool and dry out slightly before using.
How can I make this gluten-free?
Simply substitute regular soy sauce with tamari or coconut aminos, and double-check that your cornstarch is certified gluten-free.
Can I prepare components ahead of time?
Yes! Cook the rice a day ahead, and you can also prepare the orange sauce and store it in the refrigerator for up to 2 days. The chicken can be cut and marinated in a bit of the sauce mixture for extra flavor.
What if I don’t have fresh oranges?
In a pinch, you can substitute 1/3 cup orange juice from a bottle and 1 teaspoon of dried orange zest or 1 tablespoon of orange marmalade to achieve a similar flavor profile.
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