Instructions
Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble the beaten eggs, then set aside.
Step 2 In the same pan, add remaining oil, sauté carrots and peas, then stir in cooked rice.
Step 3 Add soy sauce and sesame oil, mix well, then fold in scrambled eggs and set aside.
Step 4 Prepare chicken by coating pieces in flour mixed with salt, pepper, and garlic powder, then dip in beaten eggs and coat with cornstarch.
Step 5 Heat oil in a deep pan and fry chicken pieces until golden and crispy, then remove and drain.
Step 6 In a saucepan, combine orange marmalade, soy sauce, vinegar, brown sugar, ginger, garlic, and red pepper flakes, simmer until thickened.
Step 7 Toss fried chicken in the orange sauce until evenly coated.
Step 8 In another pan, sauté onion and broccoli until slightly tender.
Step 9 Add shrimp and cook until pink and opaque.
Step 10 Stir in oyster sauce, soy sauce, water, and cornstarch slurry, cooking until sauce thickens.
Step 11 Assemble by serving fried rice alongside orange chicken and shrimp with broccoli.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days.
Reheat fried rice and shrimp in a skillet over medium heat with a splash of water to prevent drying out.
Reheat orange chicken in the oven at 350°F (175°C) to maintain crispiness.
Freeze components separately for up to 2 months for best texture.
Thaw overnight in the refrigerator before reheating.
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