Orange Chicken and Mushroom Chicken Fried Rice Combo

Instructions

Step 1 Heat 1 tablespoon oil in a pan over medium heat, scramble the beaten eggs, then remove and set aside.
Step 2 In the same pan, add remaining oil and sauté carrots and peas until tender.
Step 3 Add cooked rice, soy sauce, and sesame oil, stirring well to combine, then fold in scrambled eggs and set aside.
Step 4 Coat chicken for orange chicken in flour mixed with salt, pepper, and garlic powder, dip in beaten eggs, then coat with cornstarch.
Step 5 Heat oil and fry chicken until golden and crispy, then drain.
Step 6 In a saucepan, combine orange marmalade, soy sauce, vinegar, brown sugar, ginger, and garlic, simmer until slightly thickened.
Step 7 Mix cornstarch with water, add to sauce, cook until glossy, then toss fried chicken in sauce.
Step 8 In a skillet, cook diced chicken for mushroom chicken until browned and cooked through.
Step 9 Add mushrooms, soy sauce, oyster sauce, garlic, and black pepper, cooking until mushrooms are tender and coated.
Step 10 Assemble the plate with fried rice, orange chicken, and mushroom chicken.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
Reheat fried rice in a skillet with a splash of water to restore texture.
Reheat chicken in the oven or air fryer to maintain crispiness.
Avoid overheating to prevent sauces from becoming too thick.
Freeze components separately for up to 2 months for best quality.