Orange Chicken & Stir Fried Rice

I’ve made this healthy alternative to takeout so many times. It’s great for when you’re craving Chinese food but want to control the amount of sugar and salt that goes into your dish. I usually load up our stir fried rice with any vegetables we have on hand, but peas and carrots seem necessary every time!

We just got our tickets booked to New York City and Washington D.C. for the 4th of July week! I’m so excited. I get the day before the 4th off as a holiday, so I only had to take 3 of my precious vacation days to get a week off work. Michael’s taking a few summer classes but we’re hoping that won’t interfere much with this trip. So far the hardest part is over- figuring out where to park and paying for it all! Now all we have to worry about is finding some good restaurants and taking 1000+ pictures of Lady Liberty, the White House, and Ground Zero. I am SO excited! I’ve always wanted to see the Statue of Liberty.

In the meantime, enjoy these recipes! They were quick and easy as usual. Any vacation plans for you?



Stir Fried Rice

Course Main Course, Side Dish
Servings 4 people


  • 2 tbsp butter, divided
  • 2 large eggs
  • 1/2 red pepper, chopped
  • 1/2 onion, chopped
  • 1/2 cup frozen peas
  • 1/4 cup carrots, chopped
  • 1 cup rice, cooked
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil


  1. Melt one teaspoon butter in a large skillet over medium heat. Add eggs and cook, stirring to scramble and chop, for about 3 minutes or until just set. Remove to a plate and set aside, keeping skillet hot.

  2. Add two more teaspoons of butter to the skillet and stir in peppers, onions, peas, and carrots. Let cook for 1-2 minutes.

  3. Add the cooked rice (freshly cooked or leftovers from the fridge both work), and the remaining tablespoon of butter. Stir until butter is melted, then let rice cook for 4-5 minutes. This is when it "fries"!

  4. Stir eggs into rice and veggie mix in warm skillet. Let heat over medium heat until warm, about 3 minutes. Sprinkle with soy sauce and sesame oil before serving.


Orange Chicken

Course Main Course
Servings 4 people


  • 1/2 cup orange marmalade, divided
  • 2 chicken breasts
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 1 tbsp canola oil


  1. In a bowl or tupperware dish, place 3 tablespoons of the orange marmalade in the bottom. Top with the chicken breasts, another 3 tablespoons of marmalade, the spices, soy sauce, and canola oil. Let sit in fridge for at least 30 minutes or up to 4 hours.

  2. Heat a large skillet over medium-low heat (don't get it too hot or the sugars will caramelize and you'll have burnt stuff everywhere...not that I'd know). Add the chicken and all the marinade and heat until chicken is fully cooked through (internal temp of 160F). 

  3. Remove chicken from pan, leaving heat on, and chop it into bite-sized chunks. Place back into pan and top with remaining 2 tablespoons of marmalade, stirring well to coat. Let heat for 2 more minutes and serve.

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