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Craving takeout flavors at home? Orange Chicken Fried Rice Bowl is a Tangy Citrus Rice Dish that pairs crispy fried chicken in a glossy orange sauce with savory fried rice packed with veggies. The sweet-tangy sauce, infused with ginger and garlic, makes every bite irresistible. Topped with green onions and sesame seeds, this Orange Chicken Fried Rice Bowl is perfect for weeknights or impressing guests with a homemade twist on a classic!

Why You’ll Love Orange Chicken Fried Rice Bowl

I adore Orange Chicken Fried Rice Bowl because it’s a Tangy Citrus Rice Dish that’s quick, flavorful, and made with pantry staples. Ready in under an hour, it combines crispy chicken, sticky orange sauce, and fluffy fried rice for a meal that rivals your favorite restaurant. This Tangy Citrus Rice Dish is a family favorite that’s perfect for using leftover rice and satisfying everyone at the table!

Ingredients for Orange Chicken Fried Rice Bowl

Here’s what you’ll need for Orange Chicken Fried Rice Bowl (serves 4–6):

Chicken

1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 large egg
½ cup cornstarch
¼ cup all-purpose flour
½ tsp salt
¼ tsp black pepper
½ cup vegetable oil (for frying)

Orange Sauce

¾ cup fresh orange juice (about 2 oranges)
¼ cup low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp brown sugar
1 tbsp honey
1 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes or 1 tsp Sriracha (optional)
1 tbsp cornstarch + 2 tbsp water (for slurry)

Fried Rice

3 cups cooked white rice (preferably day-old)
1 cup frozen peas and carrots, thawed
2 large eggs, beaten
2 tbsp vegetable oil
2 tbsp low-sodium soy sauce
3 green onions, sliced
1 tsp sesame seeds (for garnish)

Equipment

Deep skillet or wok
Small saucepan
Two shallow bowls (for breading)
Mixing bowls
Whisk
Measuring cups and spoons
Paper towels
Kitchen thermometer (optional)

Ingredient Tips

Chicken: Thighs stay juicier, but breasts work well; cut evenly for uniform cooking.
Rice: Day-old rice prevents mushiness; jasmine or long-grain white is ideal.
Orange Juice: Freshly squeezed offers the brightest flavor; bottled works in a pinch.
Cornstarch Slurry: Ensures a thick, glossy sauce; mix just before adding.
Oil: Use neutral, high smoke point oil like vegetable or peanut for frying.

Directions for Orange Chicken Fried Rice Bowl

Let’s make this Orange Chicken Fried Rice Bowl!

Prepare the Chicken

I cut 1 lb chicken into 1-inch pieces, ensuring even sizes for consistent frying.

Coat the Chicken

In one bowl, I beat 1 egg. In another, I mix ½ cup cornstarch, ¼ cup flour, ½ tsp salt, and ¼ tsp pepper.
I dip each chicken piece in egg, letting excess drip off, then coat in the flour mixture, pressing to adhere.

Fry the Chicken

In a deep skillet, I heat ½ cup vegetable oil to 350°F (medium-high heat).
I fry the chicken in batches for 5–6 minutes until golden and crispy, ensuring the internal temperature reaches 165°F.
I drain on paper towels.

Make the Orange Sauce

In a small saucepan, I heat 1 tsp oil over medium heat, then sauté 2 minced garlic cloves and 1 tsp grated ginger for 30 seconds until fragrant.
I add ¾ cup orange juice, ¼ cup soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp honey, 1 tsp sesame oil, and optional ½ tsp red pepper flakes.
I bring to a gentle simmer.

Thicken the Sauce

I whisk 1 tbsp cornstarch with 2 tbsp water to make a slurry, then slowly stir it into the simmering sauce.
I cook for 2–3 minutes until thick and glossy.

Sauce the Chicken

I toss the fried chicken in the orange sauce, coating each piece evenly.

Cook the Fried Rice

In a wok or large skillet, I heat 2 tbsp oil over medium-high heat.
I sauté 1 tsp minced garlic for 30 seconds, push it aside, and scramble 2 beaten eggs until just set.
I add 1 cup peas and carrots, then 3 cups rice, stir-frying for 3–4 minutes to break up clumps and add golden color.
I stir in 2 tbsp soy sauce and 2 sliced green onions.

Assemble and Serve

I spoon the fried rice into bowls, top with sauced chicken, and garnish with 1 tsp sesame seeds and remaining green onion slices.

Nutrition

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6
Calories: ~550 kcal per serving
Macros per Serving: 60g carbs, 25g protein, 20g fat, 3g fiber

Variations for Orange Chicken Fried Rice Bowl

Try these twists on Orange Chicken Fried Rice Bowl:

Veggie Swap: Use broccoli or bell peppers instead of peas and carrots for a colorful Tangy Citrus Rice Dish.
Protein Switch: Replace chicken with tofu or shrimp for a different Tangy Citrus Rice Dish.
Spicier Kick: Increase red pepper flakes to 1 tsp for bolder heat.
Gluten-Free: Swap soy sauce for tamari and ensure flour is gluten-free.
Tropical Twist: Use pineapple juice instead of orange juice for a sweeter profile.

Serving Ideas:

Pair with Food and Tips’ Crispy Chicken Fettuccine Alfredo for a hearty meal spread.
Serve with a cucumber salad to complement the Tangy Citrus Rice Dish.
Offer family-style at gatherings for a fun, interactive meal.

Storage

I store leftover Orange Chicken Fried Rice Bowl in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water to keep the chicken crispy and rice moist, reheating only what I’ll eat. For freezing, I store chicken and rice separately in freezer-safe containers for up to 1 month, thawing in the fridge overnight before reheating.

Serving Tips

Presentation: Serve in wide bowls with chicken piled high and a sprinkle of sesame seeds for flair.
Garnish: Add orange zest or extra green onions for a vibrant touch.
Pairing: Enjoy with iced green tea or a light rosé to balance the Tangy Citrus Rice Dish.
Portion Size: About 1 cup rice with ¾ cup chicken per person for a satisfying meal.
Occasions: Perfect for weeknight dinners, meal prep, or casual parties.

FAQs About Orange Chicken Fried Rice Bowl

Here are some frequently asked questions about Orange Chicken Fried Rice Bowl:

How do I make the chicken extra crispy?
Coating the chicken in a combination of cornstarch and flour, then frying in hot oil at 350°F, ensures extra crispiness. Drain on paper towels to remove excess oil.

Can I use another protein instead of chicken?
Absolutely! Tofu, cauliflower, or shrimp can be substituted for the chicken. Adjust cooking times as needed to ensure proper doneness.

What type of rice works best for fried rice?
Day-old, cold white rice is ideal as it’s less sticky and allows each grain to fry up nicely without becoming mushy.

Is the orange sauce spicy?
The sauce is mostly sweet and tangy, but can be made spicy by adding red pepper flakes or a dash of Sriracha to taste.

Can I prepare any components ahead of time?
Yes! Fry the chicken and cook the rice ahead, then toss together with the sauce and reheat when ready to serve for convenience.

Can I make this dish gluten-free?
Yes, use tamari instead of soy sauce and substitute all-purpose flour with a gluten-free flour blend for the chicken coating.

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Conclusion

This Orange Chicken Fried Rice Bowl is a vibrant, flavorful meal that brings takeout-inspired joy to your kitchen. With crispy chicken, tangy orange sauce, and savory fried rice, it’s a perfect balance of sweet, savory, and crunchy. Whether for a quick weeknight dinner or a fun gathering, this dish will leave everyone craving more!