Save
Buttery Mango Chicken Fried Rice comes together in just one pan and tastes restaurant-level — but it is even fresher, thanks to juicy chunks of ripe mango and tender marinated chicken. The combination of sweet fruit, savory soy marinade, and golden-fried rice hits every craving and proves that homemade takeout-style dinners can be unbeatable.
My kitchen fills with the aromas of toasted sesame oil and caramelized onions every single time. Ever since my kids tried this dish, it instantly became our go-to summer dinner and a potluck favorite.
Ingredients
- Chicken breasts or thighs: diced for juicy bites and plenty of protein — choose fresh chicken for the best flavor
- Soy sauce: adds umami depth — lower sodium versions are fine
- Brown sugar: balances the savory sauce and pairs with the mango — use dark brown sugar for a richer color
- White onion: minced for sweetness and complexity — firm onions work best
- Carrots: peeled and diced for crunch and color — fresh carrots stay firm while cooking
- Garlic: minced and divided for a punchy aroma — fresh garlic gives the boldest flavor
- Frozen peas: for a pop of color and starch — go for bright green peas that are plump
- Cooked rice: use cold leftover rice for the best texture — jasmine rice holds up well
- Butter: to bring rich flavor and help with browning — always use unsalted
- Sesame oil: toasted version is ideal for the nutty aroma
- Eggs: for protein and rich texture
- Mango: diced, ripe and sweet — Honey or Champagne mangos work beautifully, select slightly soft mangos that give to gentle pressure
- Olive oil: for sautéing
- Freshly cracked pepper: for gentle heat — fragrant peppercorns make a difference
- No extra salt: soy sauce covers the seasoning
Instructions
- Marinade The Chicken:
- Whisk together soy sauce, water, and brown sugar in a small bowl. Microwave the mixture for 30 seconds until the brown sugar dissolves. Place diced chicken in a zip-top bag and pour the marinade over. Let it soak while you prepare the vegetables and other ingredients. This extra step ensures juicy and flavorful chicken in every bite.
- Cook The Chicken:
- Heat two to three tablespoons of olive oil in a griddle, large sauté pan, or wok over medium-high. Drain the marinade from the chicken. Add chicken to the pan in a single layer. Cook each side for about two to three minutes without moving too much, until the chicken is cooked through and lightly caramelized.
- Sauté Aromatics:
- Stir in one tablespoon of minced garlic and one tablespoon butter with the chicken. Sauté for about thirty seconds so the garlic becomes fragrant. Remove chicken from the pan and cover with tented foil to keep it moist.
- Vegetables and Rice:
- Add onions, carrots, and the rest of the garlic to the same pan. Sauté for three minutes until the onions start to turn golden. Stir in frozen peas. Continue cooking for another two minutes until the veggies are soft. Season with freshly cracked pepper. Do not add salt. The soy sauce later will be enough.
- Brown The Rice:
- Turn the heat to high. Add three tablespoons of butter and the cold rice. Spread out the rice in a thin layer to cover the pan surface. Pour soy sauce and sesame oil evenly over the rice. Cook for four or five minutes, stirring only occasionally. Allow the rice to develop a crispy browned crust between stirs.
- Scramble The Eggs:
- Push the rice mix to one side of the pan. Add another tablespoon of butter. Crack the eggs right onto the open surface. Season eggs with a bit of pepper. Whisk to break the yolks and cook through. Gently fold the cooked eggs throughout the rice mixture.
- Finish With Mango and Chicken:
- Take the pan off the heat. Fold in the reserved cooked chicken and diced mango. This gently warms the mango without making it mushy. Taste and add extra soy sauce or sesame oil if you prefer a stronger flavor. Serve it up hot and watch everyone reach for seconds.
Every summer my family waits for the first mangos to hit the market so we can cook this together. My kids love tossing the mango cubes into the rice at the very end.
Storage Tips
Let leftovers cool fully before packing into airtight containers. Stored in the fridge, it keeps for up to four days and tastes just as good microwaved the next day. For longer storage, freeze portions flat and reheat straight from the freezer in a pan or microwave. The mango stays surprisingly flavorful after freezing.
Ingredient Substitutions
No fresh mango available? Try diced pineapple for a similar sweet-tart effect. Switch chicken for tofu or shrimp for a different protein. You can use light soy sauce and brown rice to make the dish lighter but still packed with flavor.
Serving Suggestions
Serve this fried rice on its own as a meal or as a colorful side with grilled shrimp or Asian-style ribs. A garnish of fresh scallions or cilantro adds brightness. If you love spice, drizzle with chili crisp or top with sliced fresh red chiles.
Cultural Context
Fried rice is a classic dish in many Asian cultures and every family has their version. The addition of mango takes inspiration from tropical cuisines across Southeast Asia where savory and sweet flavors often mingle. It is a beautiful example of fusion home cooking using seasonal fruit.
Seasonal Adaptations
In summer, swap peas for chopped asparagus. When mangos are out of season, use peaches or nectarines. Add Thai basil or mint in spring for a fresh and herby twist.
This fried rice is easy, fun, and always a family favorite. Mango gives every spoonful a taste of summer sunshine.
Common Recipe Questions
- → What type of rice is best to use?
Cold, day-old rice is ideal because it fries up beautifully without turning mushy in the pan. If using fresh rice, cool it quickly before adding.
- → Can I substitute chicken thighs for breasts?
Absolutely! Thighs add extra juiciness and richness, but either cut works well based on your preference.
- → How do I keep the mango from getting mushy?
Fold in diced mango at the end, off the heat, so it warms without breaking apart. This preserves its texture and sweetness.
- → Is this dish suitable for meal prep?
Yes, this fried rice keeps well. Store leftovers in an airtight container and reheat gently to retain moisture and flavor.
- → What vegetables can I add or substitute?
Peas, carrots, and onions are classics, but you can also add bell peppers, corn, or broccoli for extra color and crunch.
- → Can the dish be made vegetarian?
Omit the chicken and add tofu or extra vegetables. The marinade and seasonings still deliver plenty of flavor.