On a rainy Saturday that felt like it would never end, I rummaged through the freezer looking for inspiration. My teens had just come in from a soccer game, soaked and hungry, and my husband was juggling grocery bags and umbrellas at the door.

⁠

In the chaos, I spotted a lone pint of orange sauce and a frozen rice bag, all leftover from takeout nights. It sparked an idea: why not give our favorite leftover fried rice a zesty, citrus twist with orange chicken?

I cubed chicken breasts, dredged them in a crispy flour–cornstarch crust, and seared them until golden. The orange sauce sizzled and glazed the chicken while the aroma filled the kitchen with sweet, tangy warmth. I cooked bacon crisp in a skillet for extra smoky crunch, then tossed in frozen veggies before adding chilled rice and eggs.

Stir‑frying it all together felt like a satisfying kitchen dance, fast, colorful, and rewarding. By the time dinner landed on the table, plates were full and nobody minded the rain outside. That simple, comforting bowl of fried rice with its pop of orange flavor felt like a welcome hug after a long day.

Short Description

Savory fried rice loaded with crispy bacon, veggies, scrambled egg, and tender orange-glazed chicken—bright, comforting, and ready in under an hour.

Key Ingredients

For the Orange Chicken

1 lb chicken breast, cut into cubes
½ cup all-purpose flour
½ cup cornstarch
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
2 Tbsp butter
2 Tbsp sesame or vegetable oil
1 jar store-bought orange sauce

For the Fried Rice

2 cups cooked, chilled long-grain white rice
4 strips bacon, chopped
12 oz frozen mixed vegetables
4 large eggs, whisked
2–3 Tbsp oil for stir-frying
2–4 Tbsp low-sodium soy sauce
Salt, pepper, garlic powder to taste

Garnish

Chopped green onions

Tools Needed

Large skillet or wok
Bowl for dredging
Whisk and mixing bowls
Knife and cutting board
Spoon or spatula

Cooking Instructions

Step 1: Cook the Chicken
Combine flour, cornstarch, salt, pepper, garlic powder, paprika, and chili powder in a bowl. Dredge chicken cubes in the mix. In a skillet, melt butter and oil over medium-high heat.

Cook chicken until golden and crispy, about 4 minutes per side. Transfer to a plate and toss with orange sauce. Set aside.

Step 2: Crisp the Bacon & Veggies
In the same skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Add frozen vegetables and sauté 3–4 minutes until warmed.

Step 3: Scramble the Eggs
Push veggies aside, add a bit more oil, pour in whisked eggs, and scramble until just set. Mix with vegetables.

Step 4: Stir-fry the Rice
Add chilled rice to the skillet, breaking clumps with a spatula. Stir-fry for 3–4 minutes until heated. Season with soy sauce, salt, pepper, and garlic powder to taste.

Step 5: Combine & Serve
Stir in orange chicken pieces and any remaining sauce. Heat through, then garnish with chopped green onions. Serve immediately.

Troubleshooting tip: If rice becomes gummy, add a splash of water or extra oil and stir-fry a bit longer to loosen grains.

Why You’ll Love This Recipe

Flavor Explosion: Tangy orange sauce paired with salty bacon and savory rice

Quick & Easy: Ready in under an hour using familiar ingredients

Kids & Adults Approved: Bright flavor and comforting textures delight all ages

Versatile: Swap bacon for ham, use brown rice, or add more veggies

Make-Ahead Friendly: Prep chicken and rice earlier to speed up dinner time

Mistakes to Avoid & Solutions

Soggy Chicken:
Fry at the right temperature (medium-high) and don’t overcrowd the pan.

Clumpy Rice:
Use chilled, day-old rice or add a bit of water/oil when stir-frying.

Bland Fried Rice:
Season after adding rice—soy sauce and garlic powder ensure depth.

Burnt Bacon Bits:
Drain bacon grease or reduce heat before adding rice to prevent burning.

Serving and Pairing Suggestions

Serve family-style in a large bowl for easy scooping

Add a side of steamed broccoli or snap peas for color and nutrition

Pair with iced green tea or a light citrus mocktail

Great for casual dinner nights, weeknight fuel, or casual gatherings

Storage and Reheating Tips

Refrigerate: Store in an airtight container for up to 3 days

Reheat (Skillet): Warm in a skillet with a splash of oil over medium heat (~5 minutes)

Reheat (Microwave): Cover loosely and microwave in 1-minute bursts, fluffing after each

Freeze: Freeze in meal-sized portions; thaw overnight before reheating

FAQs

1. Can I use brown rice or other grains?
Yes, just cook grains in advance and chill before stir-frying.

2. What about a chicken substitute?
Use shrimp, tofu, or tempeh tossed with orange sauce instead.

3. Is homemade orange sauce better?
Sure, mix orange juice, ginger, garlic, soy sauce, and cornstarch for a fresh version.

4. Can I skip bacon?
Absolutely, swap with ham, sausage, or smoked tofu for a meat-free option.

5. Can this be made vegetarian?
Omit chicken and bacon, load up with more veggies, and use tofu or tempeh.

Tips & Tricks

Use chilled rice to prevent sogginess

Toast rice briefly before eggs for nutty flavor

Add fresh orange zest to chicken for brightness

Finish with sesame seeds or a drizzle of sesame oil for aroma

Taste and adjust soy sauce and spices in small increments

Recipe Variations

1. Spicy Orange Kick:
Add ½ tsp crushed red pepper to chicken dredge, and finish rice with sriracha drizzle.

2. Hawaiian Twist:
Stir in ½ cup diced pineapple with veggies, garnish with cilantro.

3. Cauliflower Rice Option:
Substitute cauliflower rice; reduce stir time to 3–4 minutes until tender.

4. Teriyaki Swap:
Use teriyaki sauce in place of orange sauce for a different flavor profile.

5. Extra Veggie Load:
Add bell pepper, snap peas, or broccoli after bacon and before eggs for extra nutrients.

Final Thoughts

Pulling together leftovers and pantry items to make Orange Chicken Fried Rice felt like a small kitchen victory on a busy night. I’m impressed how the bright, sweet sauce brings unexpected freshness to a family favorite, while crispy bacon adds that satisfying crunch.

Best of all, this recipe made everyone’s plate disappear—no leftovers, full tummies, happy faces. Simple food has a way of feeling special when it’s made with real-life energy and everyday ingredients. Hope this one becomes a go-to for your nights in easy, bold, and full of cozy family vibes.

Savory Orange Chicken Fried Rice

Savory fried rice loaded with crispy bacon, veggies, scrambled egg, and tender orange-glazed chicken bright, comforting, and ready in under an hour.

Print Recipe Pin Recipe

Ingredients

For the Orange Chicken

1  lb chicken breast cut into cubes
½  cup all-purpose flour
½  cup cornstarch
1  tsp salt
1  tsp black pepper
1  tsp garlic powder
1  tsp paprika
1  tsp chili powder
2  Tbsp butter
2  Tbsp sesame or vegetable oil
1 jar store-bought orange sauce

For the Fried Rice

2  cups cooked chilled long-grain white rice
4 strips bacon chopped
12  oz frozen mixed vegetables
4  large eggs whisked
2 –3 Tbsp oil for stir-frying
2 –4 Tbsp low-sodium soy sauce
Salt pepper, garlic powder to taste

Garnish

Chopped green onions

Instructions

Mix flour, cornstarch, and seasonings. Coat chicken cubes. Sauté in butter and oil over medium-high heat until golden, about 4 minutes per side. Toss with orange sauce and set aside.
Cook chopped bacon in the same skillet until crispy, about 5 minutes. Add frozen veggies and sauté for 3–4 minutes.
Push veggies aside, add oil, pour in eggs, and scramble until just set. Stir into veggies.
Add chilled rice, break up clumps, and stir-fry for 3–4 minutes. Season with soy sauce, salt, pepper, and garlic powder.
Add orange chicken and sauce. Heat through. Garnish with green onions and serve hot.