Orange Chicken with Vegetable Fried Rice

Instructions

Step 1 Season the chicken with salt and pepper, then coat in flour, dip into beaten eggs, and dredge in cornstarch.
Step 2 Heat oil in a deep pan and fry the chicken until golden brown and crispy. Remove and drain on paper towels.
Step 3 In a saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, hoisin sauce, garlic, and ginger, then bring to a simmer.
Step 4 Mix cornstarch with water and stir into the sauce until thickened and glossy.
Step 5 Toss the fried chicken in the orange sauce until evenly coated.
Step 6 Heat a wok or skillet with oil over medium-high heat.
Step 7 Add mixed vegetables and cook for 2–3 minutes until tender.
Step 8 Push vegetables aside and scramble the eggs.
Step 9 Add chilled rice and soy sauce, stirring well to combine everything.
Step 10 Cook for several minutes until heated through and slightly crispy.
Step 11 Garnish with green onions and serve with orange chicken.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep chicken and rice separate if possible. Reheat rice in a skillet with a splash of water, and reheat chicken in the oven or air fryer to maintain crispiness before serving.