Orange Chicken and Fried Rice

Ah, Orange Chicken and Fried Rice! This dish always brings back the warmest memories of family dinners when my kids were little. The way their eyes lit up when they saw that crispy, golden chicken piled high on their plates was pure magic. I remember the first time I made it; the house smelled like a cozy Chinese takeout, and it felt like a celebration, even if we were just having a Tuesday night dinner. It’s one of those meals that feels special but is so easy to whip up, making it perfect for weeknights or lazy weekends.

Now, as the seasons shift and the days get a bit busier, I love knowing I can rely on this Orange Chicken and Fried Rice to bring everyone together. It’s a complete meal that balances flavors and textures — savory, sweet, crispy, and comforting all at once. Plus, it’s a fantastic way to incorporate some veggies without anyone batting an eye. Trust me; this dish will quickly become a family favorite, just like it is in my house!

Why You’ll Love "Orange Chicken and Fried Rice"

• Quick and easy to prepare, perfect for busy weeknights.
• Minimal ingredients, making it budget-friendly and accessible.
• Family-friendly flavors that even picky eaters will love.
• Leftovers can be stored for lunch or dinner the next day.
• Versatile — you can customize with your favorite veggies or proteins.
• Freezer-friendly, allowing you to make a double batch for future meals.

Ingredients You’ll Need

For the Fried Rice

• ½ onion, diced
• ¼ red bell pepper, diced
• 3 baby carrots, julienned
• 2 cloves garlic, minced
• 1.5 cups cooked rice (day-old rice works best for texture)
• ¼ cup peas (frozen or fresh)
• ½ teaspoon chili flakes (adjust to taste)
• 1 tablespoon hoisin sauce
• 2 tablespoons low-sodium soy sauce
• 2 eggs

For the Chicken

• 6 chicken thighs, cubed and trimmed (boneless, skinless works best)
• 2 cups flour
• 2 cups corn starch (this gives it that extra crunch!)
• Boudreaux's Backyard Lil' Bit Better Creole Seasoning, to taste (or your favorite seasoning blend)
• 3 eggs
• 2 tablespoons low-sodium soy sauce
• Vegetable oil, for frying (canola or peanut oil also work well)

Step-by-Step Instructions

Prepare the Fried Rice

1. Start by heating your wok over medium-high heat. Add a splash of vegetable oil to coat the bottom.
2. Once the oil is hot, toss in the diced onion, red bell pepper, and julienned carrots. Sauté for about 3-4 minutes until the veggies are softened and fragrant.
3. Add the minced garlic and cook for an additional minute, being careful not to let it burn — trust me, burnt garlic is not a good look!
4. Next, stir in the cooked rice, peas, chili flakes, hoisin sauce, and soy sauce. Mix everything together, letting the rice fry a bit, which gives it that lovely texture.
5. Push the rice mixture to one side of the wok, creating a little space for the eggs. Crack the eggs into the empty space and scramble them until they're just set, about 1-2 minutes.
6. Once the eggs are cooked, mix them back into the rice. Give it a good stir to combine everything, and then taste! Adjust the seasoning if needed — a little more soy sauce can work wonders!

Cook the Chicken

1. While the fried rice is cooking, get your chicken ready. In a bowl, season the cubed chicken thighs with Boudreaux's Backyard Lil' Bit Better Creole Seasoning. Don’t skimp on the seasoning — you want that flavor to shine!
2. In a separate bowl, set up your dredging station: one bowl with flour, one with corn starch, and another with the beaten eggs mixed with the soy sauce.
3. Take each piece of seasoned chicken, dredge it in flour first, then dip it into the egg mixture, and finally coat it with corn starch. This three-step process is what gives you that amazing crunch!
4. In a large frying pan, heat enough vegetable oil over medium-high heat for frying (about 1 inch deep should do). Once hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan.
5. Fry the chicken for about 5-7 minutes, turning occasionally, until they’re golden brown and crispy. You want that perfect crunch on the outside! Use a slotted spoon to transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

Serve the Dish

1. Grab a large serving platter or individual plates and start with a generous mound of that delicious fried rice.
2. Top the fried rice with the crispy orange chicken, piling it high for a feast-like presentation.
3. For an extra touch, you can sprinkle some sliced green onions on top for freshness and color. Serve immediately while everything is still warm and inviting — trust me, the aroma will have everyone coming to the table!

Variations

• For a lighter version, swap out the chicken for tofu or tempeh and pan-fry until golden.
• Add seasonal veggies like zucchini or snap peas for a fresh twist!
• Make it spicy by adding sriracha to the sauce or sprinkling on more chili flakes.
• Try using cauliflower rice for a low-carb alternative.
• Experiment with different proteins like shrimp or beef for variety!

Serving and Storage Tips

Serving

Serve your Orange Chicken and Fried Rice hot for the best flavor and texture. Pair it with a side of steamed broccoli or a light salad for a complete meal. Don’t forget to keep some extra soy sauce or hoisin sauce on the table for those who like a little more kick!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 3 months. Just reheat in the microwave or on the stovetop, adding a splash of water if needed to keep the rice moist.

Helpful Notes

• For a crispier chicken, let it rest for a few minutes after frying before serving.
• Substitute the chicken thighs with chicken breasts if you prefer a leaner cut.
• Add some chopped green onions or sesame seeds for garnish and extra flavor.
• For a nut-free version, ensure any sauces used are free of nuts.
• Feel free to mix in other leftover veggies you have on hand for added nutrition!

Frequently Asked Questions

Can I freeze Orange Chicken and Fried Rice?

Yes, you can freeze Orange Chicken and Fried Rice! Just make sure to store it in an airtight container or freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy it again, simply thaw in the fridge overnight and reheat in the microwave or on the stovetop, adding a splash of water to keep it moist.

What can I use instead of soy sauce?

If you need a soy sauce substitute, you can use tamari for a gluten-free option, or coconut aminos for a soy-free alternative. Both will provide a similar salty and umami flavor to your dish. Just be mindful of the saltiness; you may want to adjust the amount you use.

How can I make this dish gluten-free?

To make this dish gluten-free, simply substitute the regular soy sauce with tamari or coconut aminos. Additionally, ensure that the flour and corn starch used for the chicken are certified gluten-free. This way, you can still enjoy all the delicious flavors without any gluten!

Final Thoughts

So there you have it — a delightful recipe for Orange Chicken and Fried Rice that’s bound to become a cherished staple in your home. Cooking this dish is not just about the ingredients; it’s about creating memories and sharing love around the dinner table. I hope you give it a try and watch as your family’s faces light up just like my kids did. Don’t be afraid to make it your own, and remember, the best meals are the ones shared with laughter and joy. Happy cooking, my friend!