Beef and Orange Chicken Fried Rice Plate

Instructions

Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble eggs, then set aside.
Step 2 In the same pan, add remaining oil, sauté carrots, peas, and green onions.
Step 3 Stir in cooked rice, soy sauce, and sesame oil, mixing well, then fold in eggs and set aside.
Step 4 Toss beef with soy sauce, cornstarch, garlic, and pepper.
Step 5 Sear beef in a hot skillet for 3–4 minutes until browned and cooked through, then remove from heat.
Step 6 Coat chicken in seasoned flour, dip in eggs, then coat with cornstarch.
Step 7 Fry chicken in hot oil until golden and crispy, then drain.
Step 8 In a saucepan, combine orange marmalade, soy sauce, vinegar, brown sugar, ginger, garlic, and red pepper flakes, simmering until slightly thickened.
Step 9 Mix cornstarch with water, add to sauce, and cook until glossy, then toss chicken in sauce.
Step 10 Sauté broccoli in olive oil with a pinch of salt until tender-crisp.
Step 11 Assemble the plate with fried rice, beef, orange chicken, and broccoli.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
Reheat rice in a skillet with a splash of water to refresh texture.
Reheat chicken in the oven or air fryer to keep it crispy.
Beef is best reheated quickly over medium heat to avoid overcooking.
Freeze components separately for up to 2 months for best quality.