Quick & Delicious Orange Chicken Fried Rice

Ever hit that “what’s for dinner” wall? You know, when the energy to think feels like it’s trapped under a pile of laundry? Bam, here enters the totally game-changing Quick & Delicious Orange Chicken Fried Rice! It’s that beautiful marriage of tangy and savory, with a bit of sweetness that makes you go for seconds…or thirds (no judgment here).

This dish has climbed the ladder to be our family’s mealtime hero. My husband, who’s usually indifferent to leftovers, claims dibs on this for work lunches the next day — practically unheard of in these parts. We stumbled upon the original recipe during one of those aimless internet searches, and now it’s stapled to the inside of the cupboard door for quick gameful grabs. One bite, and you’ll see why it’s been knighted as our go-to weeknight wonder.

Why You’ll Love This Quick & Delicious Orange Chicken Fried Rice

1. Serious flavor punch: The zest just does things, guys, it’s like magic.
2. Leftovers = Hero: Tastes even better the next day. Talk about a lunchbox win.
3. Easy on the time: Delicious without devouring your evening.
4. Adapts like a charm: Got random veggies hanging around? Toss ‘em in!

How to Make It

Okay, take a deep breath; it’s simpler than it sounds. Start by whisking up a sauce with your orange juice, soy sauce, and brown sugar — I call it sunshine in a bowl. Then, get your chicken cookin’ over medium heat until you’ve got that perfect browning action happening. Toss in your chopped peppers, maybe a rogue carrot you found in the back of the fridge, and get them just soft but still a tad crispy. Add your cold, stuck-together rice and start breaking it all down like last week’s to-do list. Stir, splash on that sauce, give it a funky little shimmy shake, and BOOM — dinner’s ready. Oh yeah, sprinkle some green onions to make it look like you’ve got your life together.

Ingredient Notes

– Chicken: Seasoned with joy and a pinch of anything that fell out of the cupboard. Seriously, it’s forgiving.
– Orange Juice: This is your secret sauce, literally. I may have over-squeezed an orange once, and oh boy, it was a citrus carnival.
– Soy Sauce: Don’t skip. It’s the hard part that keeps everything deliciously salty and sassy.

Recipe Steps:

1. Whisk together orange juice, soy sauce, and brown sugar (or whatever you happen to grab).
2. Brown your chicken over medium heat until happy.
3. Add pepper and other lonely veggie bits. Sauté until just tender.
4. Break apart cold rice; add to the pan, shake it up.
5. Pour sauce over everything; stir like you mean it.
6. Onions on top — you are the garnish master. Serve immediately.

What to Serve It With

Tips & Mistakes

– Stir often! I once ignored it (was chasing a toddler), and it got a little too cozy with the pan.
– Be liberal with the veggies — they add life (and color!) to the party.
– Forgot the rice? Flip it to noodles, and call it “experimental.”

Storage Tips

Move leftovers into one of those containers with a missing lid. You know the one. Fridge it and sneak in a cold forkful as a late-night snack (which we all know was actually dinner #2). Legit tastes amazing by morning, don’t shy away from breakfast rice.

Variations and Substitutions

Run out of brown sugar? Honey or maple syrup waltz in like they own the place. On the soy sauce swap: Tamari works like a charm for that gluten-free angle. Tried veggies I didn’t even know existed — surprise, they worked! Some versions are born from desperation, others from bravery.

Frequently Asked Questions

Quick & Delicious Orange Chicken Fried Rice

This orange chicken fried rice combines tender chicken pieces with vibrant orange sauce and fragrant fried rice for a quick, delicious meal perfect for any night.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb boneless skinless chicken breasts
• ▢ 2 cup cooked jasmine rice preferably cold
• ▢ 0.5 cup orange juice freshly squeezed
• ▢ 2 tbsp soy sauce low sodium
• ▢ 1 tbsp cornstarch
• ▢ 3 cloves garlic minced
• ▢ 1 tbsp ginger grated
• ▢ 2 tbsp vegetable oil
• ▢ 1 each large carrot diced
• ▢ 1 cup frozen peas thawed
• ▢ 2 each eggs lightly beaten
• ▢ 2 tbsp green onions chopped
• ▢ 1 tsp sesame oil

Instructions

Preparation Steps

• Cut chicken breasts into bite-sized pieces and toss with cornstarch until coated evenly.
• In a large skillet or wok, heat vegetable oil over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes.
• Add garlic, ginger, diced carrots, and peas to the skillet; sauté for 3-4 minutes until vegetables are tender.
• Push ingredients to one side of the pan and scramble the beaten eggs on the empty side until cooked through.
• Stir in cooked jasmine rice, orange juice, soy sauce, and sesame oil. Mix thoroughly to combine and heat through, about 2-3 minutes.
• Remove from heat and garnish with chopped green onions before serving.

Notes

This dish is great for meal prep and can be customized with your favorite vegetables or proteins.