Mango Chicken Fried Rice (Ready-to-Print Version)
Vibrant fried rice with chicken, sweet mango, fresh veggies, and aromatic seasonings—all in one pan.
# What You’ll Need:
→ Marinade
01 -
2 tablespoons soy sauce
02 -
2 teaspoons brown sugar
03 -
2 tablespoons water
→ Main
04 -
1 pound boneless skinless chicken breast or thighs, diced
05 -
3 tablespoons olive oil
06 -
3 cups cooked short grain or long grain white rice, cold
07 -
3 tablespoons unsalted butter, plus 1 tablespoon divided
08 -
1 large mango, diced into 1/2-inch pieces
09 -
2 large eggs
10 -
3 cloves garlic, freshly minced
11 -
1 small yellow onion, diced
12 -
1 cup carrots, diced
13 -
1 cup frozen peas
14 -
1 tablespoon toasted sesame oil
15 -
2 tablespoons soy sauce, plus more to taste
16 -
Freshly ground black pepper, to taste
# Step-by-Step Guide:
01 -
In a small bowl, whisk together 2 tablespoons soy sauce, 2 teaspoons brown sugar, and 2 tablespoons water. Microwave for 30 seconds or until sugar dissolves. Combine diced chicken and marinade in a zip-top bag. Marinate while preparing rice and prepping other ingredients.
02 -
If using fresh rice, cook according to package instructions until tender. Spread cooked rice onto a clean baking sheet. Cool at room temperature for 5 to 10 minutes, then place in the refrigerator or freezer for 15 to 30 minutes until cold.
03 -
Heat 3 tablespoons olive oil in a large saute pan, griddle, or wok over medium-high heat. Drain marinade from chicken and add chicken to the pan. Sear for 2 to 3 minutes per side without disturbing until cooked through. Remove chicken and set aside.
04 -
In the same pan, add diced onion, carrots, and minced garlic. Saute for about 3 minutes until softened. Add frozen peas and cook for 2 more minutes until vegetables are tender. Season with black pepper.
05 -
Increase heat to high. Push vegetables to the side and add 3 tablespoons unsalted butter. Add cold rice, spreading it evenly over the pan to maximize surface contact. Drizzle 2 tablespoons soy sauce and 1 tablespoon toasted sesame oil over rice. Cook for 4 to 5 minutes, stirring occasionally and allowing rice to crisp and brown between stirs.
06 -
Move rice to one side of the pan. Add 1 tablespoon butter to the empty space. Crack eggs directly into butter, season with black pepper, and whisk to scramble. Cook, stirring, until eggs are just set. Stir eggs into rice and vegetables.
07 -
Return cooked chicken to the pan and fold in diced mango. Gently mix until everything is evenly distributed and mango is just warmed through. Adjust seasoning with additional soy sauce and sesame oil as desired.
# Handy Tips:
01 -
For optimal texture, day-old rice is ideal but you can chill hot, freshly cooked rice on a baking sheet and refrigerate it to quickly achieve the right consistency.
02 -
Mango should be folded in after removing the pan from heat to preserve its texture and juiciness.