Instructions
Step 1: In a medium bowl, combine the chicken with flour, cornstarch, salt, and pepper. Dip into beaten eggs, then coat again in the flour mixture.
Step 2: Heat oil in a large skillet or wok over medium-high heat. Fry chicken pieces in batches until golden brown and cooked through. Drain on a paper towel-lined plate.
Step 3: In a small saucepan, combine orange juice, soy sauce, sugar, vinegar, orange zest, garlic, and ginger. Bring to a simmer and cook until slightly thickened, about 5 minutes. Toss the cooked chicken in the sauce to coat.
Step 4: In a clean skillet or wok, heat 2 tablespoons of oil. Add peas and carrots and cook for 2 minutes. Stir in the rice, breaking up any clumps.
Step 5: Push rice to one side, pour in the scrambled eggs, and cook until just set. Stir everything together.
Step 6: Add the sauced orange chicken to the fried rice and toss to combine. Top with green onions and serve hot.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring often, until heated through. You can also freeze for up to 1 month—just thaw overnight and reheat on the stove for best results.
Continue on the next page