Mango Chicken Fried Rice (Print-Friendly Version)
Tender chicken, golden rice, and sweet mango come together in this quick, savory, and vibrant pan-fried dish.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
60 ml soy sauce
02 -
60 ml water
03 -
2 tablespoons brown sugar
→ Fried Rice
04 -
680 g chicken breast or thighs, diced
05 -
1 small white onion, minced
06 -
2 medium carrots, peeled and diced
07 -
8 cloves garlic, minced and divided
08 -
110 g frozen peas
09 -
900 g cooked rice
10 -
6 tablespoons unsalted butter
11 -
60 ml soy sauce, divided
12 -
2 tablespoons toasted sesame oil
13 -
3 large eggs
14 -
1 large mango, diced
15 -
3 tablespoons olive oil
16 -
Freshly cracked black pepper, to taste
# How to Make It:
01 -
Combine soy sauce, water, and brown sugar in a small bowl. Microwave for 30 seconds until the sugar dissolves. In a zip-top bag, add diced chicken and pour marinade over. Seal and marinate while preparing other ingredients.
02 -
Heat 2–3 tablespoons olive oil in a large sauté pan or wok over medium-high heat. Remove chicken from marinade, drain well, and add to the pan. Cook undisturbed for 2–3 minutes per side, until browned and fully cooked.
03 -
Add 1 tablespoon minced garlic and 1 tablespoon butter to the chicken. Sauté for 30 seconds, mixing with the chicken. Remove the chicken and cover with foil to keep warm.
04 -
In the same pan, add onions, carrots, and the remaining garlic. Sauté for 3 minutes, then add peas and cook for an additional 2 minutes until vegetables are softened. Season with freshly cracked black pepper.
05 -
Increase heat to high. Add 3 tablespoons butter and spread cold rice evenly in the pan for optimal caramelisation. Drizzle with soy sauce and sesame oil. Fry for 4–5 minutes, stirring occasionally; allow rice to crisp undisturbed between stirs.
06 -
Push rice to one side of the pan. Add 1 tablespoon butter to the cleared area, then crack eggs directly in. Season with pepper and scramble, mixing just until set. Incorporate scrambled eggs into the rice.
07 -
Fold reserved chicken and diced mango gently into the hot rice, allowing mango to warm without breaking down. Adjust seasoning with additional soy sauce or sesame oil to taste before serving.
# Extra Information:
01 -
If freshly cooked rice is used, cool it rapidly by spreading in a thin layer on a baking sheet and chilling in the refrigerator or freezer until cold; this prevents sogginess when frying.