Orange Chicken Fried Rice

Craving takeout at home? This Orange Chicken Fried Rice combines sweet, tangy, and savory flavors in one satisfying, skillet-friendly dish. It’s the perfect fusion of crispy orange chicken and classic fried rice—made in under 30 minutes!

 Why You’ll Love This Recipe

If you love the sticky-sweet glaze of Panda Express Orange Chicken and the comfort of homemade fried rice, this recipe brings the best of both worlds:

• Quick & Easy: 30 minutes from start to finish.

• Customizable: Use leftover rice, frozen veggies, or swap chicken for tofu.

• Better than takeout: Healthier, tastier, and more affordable!

 Ingredients

For the Orange Chicken:

• 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces

• 1/3 cup cornstarch

• 2 tablespoons oil (for frying)

Orange Sauce:

• 1/2 cup orange juice (fresh or bottled)

• 2 tablespoons soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)

• 1 teaspoon grated ginger

• 1 teaspoon garlic, minced

• 1/2 teaspoon red pepper flakes (optional)

For the Fried Rice:

• 3 cups cooked rice (preferably cold)

• 2 eggs, beaten

• 1/2 cup frozen peas and carrots

• 2 green onions, sliced

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

 Instructions

Step 1: Fry the Chicken

1. Toss chicken pieces in cornstarch until fully coated.

2. Heat oil in a large skillet over medium-high heat.

3. Fry chicken until golden and crispy, about 5–7 minutes. Remove and set aside.

Step 2: Make the Orange Sauce

1. In a saucepan, combine orange juice, soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger.

2. Bring to a simmer.

3. Stir in the cornstarch slurry and cook until thickened, about 2 minutes.

4. Toss the fried chicken in the sauce and coat well.

Step 3: Make the Fried Rice

1. In the same skillet, scramble the eggs and set aside.

2. Add a little oil and stir-fry the peas and carrots until tender.

3. Stir in the rice, soy sauce, and sesame oil. Toss until hot and combined.

4. Fold in the scrambled eggs and sliced green onions.

Step 4: Combine and Serve

• Top the fried rice with saucy orange chicken.

• Garnish with sesame seeds, chili flakes, or extra green onions.

 Serving Suggestions

Pair this orange chicken fried rice with:

• Steamed broccoli or snap peas

• Egg rolls or dumplings

• A chilled glass of iced jasmine tea

 Variations & Substitutions

• Make it vegetarian: Swap chicken for crispy tofu or cauliflower.

• Add extra veggies: Bell peppers, mushrooms, or baby corn are great additions.

• Spicy twist: Stir in sriracha or chili oil for a fiery kick.

 Storage Tips

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 2 months.

• Reheat: Warm in a skillet or microwave with a splash of water for moisture.

 Where to Find Ingredients

You can find most ingredients at your local grocery store or Asian market. Brands like Kikkoman, Lee Kum Kee, and Sun Luck offer authentic soy sauces and sesame oils.

 FAQ

Can I use store-bought orange chicken?
Yes! You can skip Step 1 and 2 by using pre-made orange chicken (frozen or from a deli counter), then make the rice and combine.

Is it gluten-free?
To make it gluten-free, use gluten-free soy sauce or tamari and confirm the cornstarch and all sauces are GF-certified.

Can I use fresh rice?
Freshly cooked rice will work but may be mushy. If using fresh rice, let it cool and dry for 15–20 minutes before stir-frying.

 Recipe Card

Orange Chicken Fried Rice

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4

Ingredients: See full list above
Instructions: See detailed steps above

 Final Thoughts

This Orange Chicken Fried Rice is a crowd-pleaser, perfect for weeknight dinners or meal prep. It’s an easy way to bring restaurant-style flavor to your kitchen—without the delivery fee.

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Orange Chicken Fried Rice

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• Author: kecha

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Description

This Orange Chicken Fried Rice brings your favorite takeout flavors into one delicious, easy skillet meal. Juicy, crispy chicken is tossed in a sweet and tangy orange glaze and served over savory fried rice packed with eggs and vegetables. It’s a quick dinner idea that tastes better than takeout!

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Ingredients

Scale 1x2x3x

For the Chicken:

• 1 lb chicken breast, cubed

• ½ cup all-purpose flour

• ½ cup cornstarch

• 2 tablespoons vegetable oil

Orange Sauce:

• ½ cup orange juice

• 2 tablespoons soy sauce

• 2 tablespoons brown sugar

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon garlic, minced

• 1 teaspoon grated fresh ginger

• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)

• Pinch of red pepper flakes (optional)

Fried Rice:

• 3 cups cold cooked rice

• 2 eggs, beaten

• ½ cup frozen peas and carrots

• 2 green onions, sliced

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

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Instructions

Step 1 – Cook the Chicken:

1. In a bowl, toss cubed chicken with flour and cornstarch until well-coated.

2. Heat oil in a skillet over medium heat.

3. Add chicken and fry until golden and cooked through. Set aside.

Step 2 – Make the Orange Sauce:

1. In a saucepan, combine orange juice, soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger.

2. Bring to a simmer.

3. Stir in cornstarch slurry and cook until thickened.

4. Add the fried chicken to the sauce and coat evenly.

Step 3 – Prepare the Fried Rice:

1. In a large pan or wok, scramble the eggs and set aside.

2. Add a little oil and sauté peas and carrots until soft.

3. Add cold rice, soy sauce, and sesame oil. Stir-fry until heated through.

4. Stir in eggs and green onions.

Step 4 – Combine:

• Serve the orange chicken over the fried rice, garnished with extra green onions or sesame seeds.

Notes

• Day-old rice works best to prevent sogginess.

• You can use chicken thighs for a juicier option.

• Spice it up with sriracha or extra chili flakes.

• Leftovers reheat well for lunch the next day!