Mango Chicken Fried Rice

This buttery Mango Chicken Fried Rice hits every craving with juicy mango, savory bites of chicken, and an irresistible flavor that will make you forget all about takeout. I created this for quick weeknight dinners but now find myself whipping it up for meal prep or last minute gatherings. If you love dishes that combine sweet, salty, and crispy elements, this one-pan fried rice will win you over.

The first time I tried mango in fried rice was on a whim when I had some extra on hand after brunch. The burst of sweetness paired so well with the savory chicken that my family instantly asked for it again the next night.

Ingredients

• Chicken: Diced chicken breast or thigh gives you juicy protein and soaks up the simple marinade. Choose organic or pasture-raised chicken for the best texture and flavor
• Chicken Marinade: Soy sauce brings umami, brown sugar rounds out the savory flavors, and a bit of water makes the mixture stick and tenderizes the meat
• Rice: Day-old short grain or long grain rice gives you that perfect fried texture. When possible, refrigerate rice in advance so it dries out enough to crisp properly
• Butter: Adds melt-in-your-mouth richness and helps ingredients brown just like at hibachi restaurants. Opt for European or cultured butter if possible for deeper flavor
• Mango: Fresh mango cubes inject juicy sweetness and a tropical twist. Look for ripe mango that yields slightly to the touch for best results
• Egg: Scrambled right into the pan for richness and classic fried rice ribbons. Use pasture-raised eggs for brighter flavor
• Garlic: Freshly minced garlic elevates every bite. I always avoid jarred garlic for its less vibrant flavor
• Onion: Base flavor essential to fried rice. Choose yellow or sweet onions and dice evenly for the best sauté
• Peas and Carrots: Bring pops of color and classic fried rice taste. Fresh carrots give the best crunch while frozen peas make prep effortless
• Sesame Oil: Toasted sesame oil amps up fragrance and brings nutty undertones. Always check if yours is toasted on the label
• Soy Sauce: The core seasoning for salty depth and umami. Low sodium soy sauce lets you control saltiness more easily

Instructions

Marinate the Chicken:

Combine soy sauce brown sugar and water in a bowl and microwave for thirty seconds until brown sugar dissolves. Add diced chicken to a zip-top bag pour in the marinade and let it soak while you prepare the rest of the ingredients and rice

Cook the Rice:

Cook rice according to package instructions if you do not have leftovers. Spread hot rice onto a clean baking sheet to steam off for five to ten minutes then chill in the fridge or freezer for fifteen to thirty minutes until cold and ready to fry

Pre-Cook the Chicken:

Heat olive oil in a large pan or wok over medium-high. Drain marinade and add chicken spaced in a single layer. Let chicken cook undisturbed two to three minutes per side until cooked through and golden brown. Remove chicken and set aside

Sauté Aromatics and Vegetables:

Add more oil if needed. Add diced onion carrots and garlic cooking for about three minutes until fragrant and just soft. Add peas and cook two more minutes for everything to soften and meld

Fry the Rice:

Increase heat to high and add butter. Add cold rice to the pan spreading in an even layer to maximize contact. Drizzle with soy sauce and sesame oil. Let rice crisp undisturbed for a minute between stirs for about four to five minutes until edges are slightly browned

Scramble the Eggs:

Scoot rice to one side and add more butter to the empty space. Crack eggs directly into the pan season with pepper and scramble gently. When just cooked through fold eggs into the rice mixture for even distribution

Finish with Mango and Chicken:

Remove pan from heat. Gently fold in diced mango and cooked chicken. Stir everything so mango warms through without breaking apart. Taste and adjust soy sauce or sesame oil as needed to balance flavors

Fresh mango always makes me think of summertime cookouts with my family and this recipe is a frequent request at our backyard gatherings. That ripe mango aroma while folding it in at the end has become my favorite kitchen moment.

Storage Tips

Let leftovers cool completely and store in an airtight container in the fridge for up to four days. For best reheating add a splash of water or chicken broth before microwaving to keep it from drying out. This fried rice also freezes surprisingly well. To freeze spread cooled rice in a thin layer on a sheet tray freeze until solid and transfer to a bag or container. Reheat straight from frozen with a splash of liquid and a knob of butter for fresh taste.

Ingredient Substitutions

If you are out of chicken substitute with shrimp tofu or even sliced steak. For a vegetarian version use extra eggs and boost umami with more soy sauce mushrooms or a bit of toasted seaweed. Pineapple works as a fun swap for mango if you like it tangier.

Serving Suggestions

Serve steaming hot with a big spoonful of yum yum sauce or sweet chili sauce. It makes a fabulous side for grilled meats or can stand alone as a main dish. A garnish of sliced green onions or toasted sesame seeds adds restaurant flair.

Cultural Context

Fried rice has roots all across Asia as a staple for using up leftover rice and add-ins. Adding mango brings a tropical Thai-inspired twist that highlights both sweet and savory flavors. The use of butter is popular in Japanese hibachi-style fried rice for depth and a touch of luxury.

Seasonal Adaptations

In winter swap mango for roasted butternut squash or diced apples for a cozy version. Spring asparagus or snap peas can replace carrots and peas for lightness. In summer fresh corn kernels or bell peppers give extra crunch and sweetness.

Success Stories

Many friends now request I bring this dish to weekday potlucks or family reunions. I have received rave reviews for how surprising and delicious the mango addition is with the savoriness of chicken and rice.

Freezer Meal Conversion

Make a double batch and freeze half in portioned containers. I love having individual servings ready for busy days since the texture holds up well after freezing and reheating.

This vibrant one-pan dish is perfect for making any weeknight feel special. Enjoy the sweet and savory balance and do not be surprised if you make it part of your regular meal rotation!

Your Recipe Questions Answered

→ Can I use leftover rice?

Yes, day-old, refrigerated rice gives the best texture. If you're short on time, cool fresh rice in the fridge or freezer for 15-30 minutes.

→ Can mango be substituted?

Pineapple is a tasty alternative, offering a similarly sweet, juicy contrast to the savory elements.

→ Can this dish be made vegetarian?

Simply omit chicken or swap in tofu or additional vegetables for a meatless option.

→ What type of rice works best?

Short or long grain white rice is ideal. Make sure it's cool to prevent clumping and ensure a perfect bite.

→ How do I store and reheat leftovers?

Keep leftovers refrigerated in an airtight container. Add a splash of liquid before reheating for best texture.

→ What sauces pair well with this meal?

Serve with yum yum sauce, extra soy sauce, or a drizzle of sriracha for added flavor.