Description
A vibrant and flavorful Mango Chicken Fried Rice combining tender marinated chicken, sweet mango chunks, and savory vegetables all stir-fried together in a fragrant blend of soy sauce, butter, and sesame oil. This easy-to-make dish brings a perfect balance of sweet and savory with a delightful texture contrast, making it a perfect weeknight dinner or casual meal.
Ingredients
Scale
Marinade and Chicken
- 60 ml soy sauce
- 60 ml water
- 2 tablespoons brown sugar
- 680 g chicken breast or thighs, diced
Vegetables and Aromatics
- 1 small white onion, minced
- 2 medium carrots, peeled and diced
- 8 cloves garlic, minced and divided
- 110 g frozen peas
Rice and Add-ins
- 900 g cooked rice (preferably cold)
- 1 large mango, diced
- 3 large eggs
Oils and Butter
- 6 tablespoons unsalted butter, divided
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- Additional 60 ml soy sauce, divided
Seasoning
- Freshly cracked black pepper, to taste
Instructions
- Marinate Chicken: Combine soy sauce, water, and brown sugar in a small bowl and microwave for 30 seconds until the sugar dissolves. Place diced chicken into a zip-top bag, pour over the marinade, seal, and let it marinate while preparing other ingredients.
- Cook Chicken: Heat 2–3 tablespoons of olive oil in a large sauté pan or wok over medium-high heat. Remove chicken from marinade, drain well to avoid excess moisture, and add to the pan. Cook chicken undisturbed for 2–3 minutes on each side until nicely browned and fully cooked through.
- Sauté Garlic with Chicken: Add 1 tablespoon minced garlic and 1 tablespoon butter to the chicken. Sauté for 30 seconds, stirring to coat the chicken with the garlic butter flavor. Remove the chicken from the pan and cover with foil to keep warm.
- Cook Vegetables: In the same pan, add onions, carrots, and remaining garlic. Sauté for 3 minutes until they begin to soften. Then add frozen peas and cook for another 2 minutes. Season with freshly cracked black pepper to taste.
- Fry the Rice: Turn the heat to high and add 3 tablespoons butter. Spread the cold rice evenly in the pan to get optimal caramelization. Drizzle with soy sauce and toasted sesame oil. Fry the rice for 4–5 minutes, stirring occasionally but allowing it to crisp up in between stirs.
- Cook Eggs: Push the rice to one side of the pan. Add 1 tablespoon butter to the cleared space, crack in the eggs, season with pepper, and scramble lightly until just set. Then mix the scrambled eggs into the rice thoroughly.
- Combine and Serve: Gently fold the reserved cooked chicken and diced mango into the hot rice. Allow the mango to warm slightly without breaking down. Taste and adjust seasoning with additional soy sauce or sesame oil if desired. Serve immediately.
Notes
- Using cold, cooked rice helps prevent clumping and improves frying texture.
- Marinating the chicken adds depth of flavor and tenderness.
- Fresh mango adds a sweet, juicy contrast; avoid overcooking it to keep texture intact.
- For a vegetarian version, omit chicken and add extra vegetables or tofu.
- Leftover fried rice can be stored in the refrigerator for up to 2 days and reheated in a skillet.
