Baked Orange Chicken Fried Rice Casserole

• 2 cups cooked jasmine rice
• 1 lb boneless chicken thighs, diced
• 1/2 cup orange marmalade
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated ginger
• 1/2 cup diced carrots
• 1/2 cup peas
• 1/2 cup diced bell pepper
• 3 green onions, chopped
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/2 cup shredded cheddar cheese
• 1/2 cup crushed cornflakes

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix orange marmalade, soy sauce, rice vinegar, and ginger.
3. 3 In a skillet, heat oil and cook chicken until browned. Add to a greased baking dish.
4. 4 In the same skillet, sauté garlic, carrots, peas, bell pepper, and half the green onions until tender.
5. 5 Combine rice and veggies with chicken in the baking dish. Pour orange sauce over the top.
6. 6 Sprinkle with cheese and crushed cornflakes.
7. 7 Bake for 30 minutes until bubbly and top is golden.
8. 8 Garnish with remaining green onions before serving.

Equipment

• 9x13 inch baking dish
• skillet
• mixing bowls

Variations

• Add diced pineapple for extra sweetness and tropical flair.
• Substitute chicken with tofu for a vegetarian option.

Substitutions

• If you don't have orange marmalade, use orange jam or a mix of orange juice and brown sugar.

Pairings

• Pairs well with a crisp white wine or a cold can of soda.

Nutrition

Tips

• Use day-old rice for best texture.
• Customize veggies to what you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep it moist.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with a side of steamed broccoli or a simple green salad.

FAQ