I make this very dish for myself using pressed tofu so I thought I would try it out on him to see how he feels about this flavor profile. Why you ask, because you just never know what he is going to say about his feeding. So be sure to check out his feeding feedback at the end of this recipe, and let me know if you try this out, what you think.
This is a pretty quick and easy prep ahead recipe so all you have to do is focus on how quick the chicken and the fried rice come together. If you want to skip chopping any veggies grab a bag of frozen veggies that you like and let them thaw out before you are ready to fry them up with the rice. Here is what you will need to get to cooking!
Veggie Egg Fried Rice
Honey Orange Chicken
The best rice to use for making fried rice is rice that has been cooked the day before. If that just isn’t a part of the game plan, no worries at all. The first thing you want to do is cook the rice no matter what.
Now I have a rice cooker that I use to cook rice at this point because I can put it on and literally forget about it and it cooks perfectly. If you struggle with cooking rice you can always use the frozen food section and grab you a bag of precooked frozen rice, just be sure that it only has rice, no added anything! You can even substitute cauliflower rice in this recipe as well. What ever you choose to go with you want to prep your rice so it is cooked before you cook anything at all.
While my rice is cooking I prep my chicken by cutting it into small pieces. Add the salt stirring to disperse on all the chicken pieces. Sprinkle on the corn starch toss to coat and set aside, I usually add it to the fridge so it is ready to go when I am ready to start cooking.
Chop up and veggies that you will be using for the fried rice. If using frozen veggies you want to be sure that they have thawed out so they will fry up more quickly and easily. Crack your eggs in a bowl and using a fork whip your eggs to break up the yolk frothing the eggs up a bit. Set aside for when you are ready to make the fried rice.
Zest the orange removing only the orange skin and then juice the orange. You want to zest your orange before you juice it because it besoms a lot harder to zest an orange that has already been juiced, trust me when I say zest first, then juice it. Add the ginger to the orange zest and juice and set aside. Measure out the honey and set aside.
Add the butter, I used an organic vegan butter substitute and allowed to brown slightly on medium high heat. Add the chicken to your pan and cook the chicken until light golden brown and crispy for about 8 – 10 minutes. Cover the pan while you are cooking the chicken which allows the chicken to steam and cook through.
Add the orange zest, juice, 1/4 tsp garlic powder, and ginger mixture to your chicken allowing the chicken to cook in the orange juice for about 5 minutes, tossing/stirring to ensure that the chicken is coated in the mixture. You will notice that the mixture thickens a bit as the chicken absorbs the liquid.
Add the honey to the chicken tossing/stirring to coat until it thickens a bit. If your sauce gets too thick add in some chicken stock, starting with 1 TBS of chicken stock at a time adding in at the most 1/2 cup. Or if you want to have more of a sauce then use the full amount. I used the full amount because I like to have a bit of a sauce with mine. Remove from heat and cover with a lid, allowing the sauce to cool off a bit while we move on to cooking the veggie fried rice.
Because he LOVES green peas I went with green peas and carrots because that is what I had on hand. Heat the 1 TBS of oil in a large skillet making sure that the oil gets hot. Add any veggies that need to cook or take a bit longer to cook. I added my carrots to the pan allowing them to cook and soften about 5 minutes. Add the green peas to the pan and allow them to start to warm through.
Allow the veggies to sit there and brown up, so resist the urge to stir the veggies. This takes about 5 minutes for them to get a little browned and fried or crispy. Add the rice to the mixture stirring to combine allow to sit with out stirring for 3 minutes and then stir the mixture.
Create a well in the center of the pan to allow a free space to fry the eggs. Add the scrambled eggs to the center of the pan and allow to cook without stirring for about 3 minutes. Scramble the eggs trying to keep the eggs in the center of the pan, not stirring them into the veggie mixture. Once the eggs have cooked stir the scrambled eggs into the rice and veggie mixture. Add the coconut aminos or soy sauce, onion and garlic powder and the white pepper. Stir to combine and taste and adjust by adding in more coconut aminos or soy sauce to the fried rice or salt.
Serve the fried rice on the side of your orange honey chicken and enjoy! Be sure to keep enough for leftovers if you can because this tastes even better the next day making this a perfect meal prep meal.
Tiger’s Feeding Feedback
I’m not sure if it was Chinese, Japanese, or Taiwanese, but it wasn’t enough. Another meal I couldn’t stop eating…I ate it for breakfast one day. Maybe that’s why it didn’t last long? The rice and its added flavors was better than the China King restaurant down the street! And the CHICKEN was so tender. I wanna watch you make this meal one day! How do you know how to do all three things? MORE CHICKEN ME PLEASE!!!