If you have a craving for something vibrant, flavorful, and downright delicious, this Mango Chicken Fried Rice Recipe is going to be your new go-to comfort food. It masterfully balances sweet, savory, and umami flavors while offering a lovely medley of textures from juicy mango chunks, tender chicken, and perfectly caramelized rice. Every bite feels like a tropical getaway for your mouth, making it not just a meal but an experience that’s fun to prepare and impossible to forget.
Ingredients You’ll Need
The beauty of this Mango Chicken Fried Rice Recipe lies in its straightforward ingredients that each bring their own special magic. From the savory soy sauce that ties everything together, to the sweet mango that adds a fresh pop, every component plays a vital role in creating a harmonious dish full of color and character.
- Soy sauce: Provides the essential salty and umami flavor base for marinating and frying.
- Water: Helps dissolve the brown sugar for the marinade evenly.
- Brown sugar: Adds a subtle sweetness that complements the mango beautifully.
- Chicken breast or thighs: The protein star, diced for quick cooking and perfect bite-sized pieces.
- White onion: Minced to sweeten and deepen the flavor profile when sautéed.
- Carrots: Diced for a slight crunch and vibrant orange color.
- Garlic: Minced and divided, giving the dish its aromatic backbone.
- Frozen peas: Small bursts of green sweetness that lighten the dish.
- Cooked rice: The base ingredient, ideally cooled to get that perfect texture when frying.
- Unsalted butter: Adds richness and helps with the caramelization of rice.
- Toasted sesame oil: Adds a nutty depth and signature flavor.
- Eggs: Scrambled in for extra protein and texture.
- Large mango: Fresh and diced for that juicy tropical sweetness.
- Olive oil: For sautéing with a mild, fruity note.
- Freshly cracked black pepper: To taste, providing a subtle kick that balances sweetness.
How to Make Mango Chicken Fried Rice Recipe
Step 1: Marinate the Chicken
Begin by mixing soy sauce, water, and brown sugar in a small bowl. Warming this mixture helps the sugar dissolve flawlessly, ensuring every piece of chicken gets a balanced, flavorful soak. Place the diced chicken in a zip-top bag, pour the marinade over it, seal it up, and let all those flavors meld while you prep everything else.
Step 2: Cook the Chicken
Heat olive oil in a large sauté pan or wok over medium-high heat. It’s important to drain the chicken well from the marinade to avoid sogginess. Lay the chicken pieces in the pan without crowding to get a nice sear, cooking each side for about 2 to 3 minutes until golden and cooked through. The result is tender, flavorful chicken that will shine in the final dish.
Step 3: Enhance Chicken with Garlic and Butter
Add a tablespoon each of minced garlic and butter to the pan and sauté briefly with the chicken. This step infuses a rich, aromatic layer to the meat. Once done, remove the chicken and cover it loosely with foil to keep it warm and juicy while you cook the vegetables and rice.
Step 4: Sauté the Vegetables
In the same pan, toss in the onions, carrots, and the remaining garlic. Sauté for about 3 minutes, encouraging the natural sweetness of the veggies to develop. Stir in frozen peas last, cooking for an additional two minutes until everything softens just right. A crack of freshly ground black pepper brings all these fresh flavors into perfect harmony.
Step 5: Fry the Rice with Butter and Sauces
Turn up the heat to high. Add butter to the pan and spread the cold cooked rice evenly to maximize caramelization, which adds a subtle crunch and depth. Drizzle with soy sauce and toasted sesame oil, stirring occasionally but allowing the rice to crisp undisturbed between stirs. This step transforms simple rice into a flavorful, golden canvas for the rest of the dish.
Step 6: Scramble the Eggs Right in the Pan
Push the fried rice to one side of the pan and crack the eggs into the cleared space with a little butter. Season with pepper and scramble just until they are softly set. Then fold the eggs seamlessly back into the rice, adding a creamy texture and that classic fried rice character everyone loves.
Step 7: Finish with Chicken and Mango
Gently fold the reserved chicken and diced mango into the hot rice. The chicken stays tender and the mango warms just enough to release its sweet aroma without turning mushy. Adjust seasoning if needed with extra soy sauce or sesame oil. This final vibrant mix is exactly why this Mango Chicken Fried Rice Recipe is such a crowd-pleaser.
How to Serve Mango Chicken Fried Rice Recipe
Garnishes
For a fresh finish, sprinkle chopped green onions or fresh cilantro over the top. A few toasted sesame seeds can add lovely texture and toasty flavor. These simple garnishes elevate the dish visually and taste-wise, giving it an inviting, restaurant-quality look right at home.
Side Dishes
This Mango Chicken Fried Rice Recipe pairs beautifully with a crisp Asian slaw or a light cucumber salad to add some refreshing crunch. If you want to keep things warm, steamed broccoli or snap peas work nicely for balance without overpowering the main dish.
Creative Ways to Present
Serve this fried rice inside halved and hollowed-out mangoes for a tropical presentation that delights guests. Alternatively, create individual servings scooped into small bowls with a side of lime wedges for an interactive, bright twist that can be fun at family dinners or casual parties.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers from your Mango Chicken Fried Rice Recipe, no worries at all! Store them in an airtight container in the refrigerator for up to 3 days. Make sure to let the dish cool completely before sealing to maintain freshness and avoid sogginess.
Freezing
This wonderful dish also freezes well. Portion it out into freezer-safe containers or bags and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge to keep the texture intact and flavors vibrant. Mango may soften slightly but still taste delicious.
Reheating
Reheat leftovers in a nonstick pan over medium heat, stirring occasionally until warmed through. Adding a little butter or sesame oil while reheating can restore that fresh-off-the-stove flavor. Avoid the microwave if possible to preserve the rice’s ideal texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds nuttier flavor and more fiber, though it takes longer to cook and might be a bit firmer. Make sure the rice is cooked and cooled properly before frying to get the best texture.
What type of mango is best for this recipe?
Ripe Ataulfo or Kent mangoes work beautifully because they are sweet, juicy, and hold their shape well when diced. Avoid overly ripe ones that might become mushy when warmed.
Is it okay to substitute chicken thighs with chicken breasts?
Yes, both work wonderfully. Chicken breasts are leaner and may cook a bit faster, while thighs tend to be juicier. Just adjust cooking times accordingly to avoid dryness.
Can I make this dish vegetarian?
You can! Swap chicken for tofu or tempeh, and use vegetable broth or tamari for the soy sauce. Add extra veggies for heartiness and follow the same cooking steps for equally flavorful results.
How spicy is the Mango Chicken Fried Rice Recipe?
This recipe is naturally mild with a focus on sweet and savory balance. If you like a bit of heat, you can add in chopped chili peppers or a dash of hot sauce during cooking or as a condiment when serving.
Final Thoughts
There’s something truly special about this Mango Chicken Fried Rice Recipe that makes it a comforting yet exciting meal any day of the week. Its vibrant colors and perfect harmony of sweet, savory, and umami flavors make me want to make it again and again. I hope you’ll enjoy preparing this as much as you do eating it, and that it becomes a beloved favorite in your recipe collection too.
Print
Mango Chicken Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
Mango Chicken Fried Rice is a vibrant and flavorful dish that combines tender marinated chicken, sweet juicy mango, and savory fried rice. This recipe features a perfect balance of sweet and salty with a delightful texture contrast, making it a unique twist on traditional fried rice that’s easy to prepare and sure to impress.
Ingredients
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 Flavorings
- 900 g cooked rice
- 6 tablespoons unsalted butter
- 60 ml soy sauce, divided
- 2 tablespoons toasted sesame oil
- 3 large eggs
- 1 large mango, diced
- 3 tablespoons olive oil
- Freshly cracked black pepper, to taste
Instructions
- Prepare the Marinade and Marinate Chicken: Combine soy sauce, water, and brown sugar in a small bowl and microwave for 30 seconds until the sugar dissolves. Place the diced chicken breast or thighs in a zip-top bag and pour the marinade over it. Seal the bag and let the chicken marinate while you prepare the other ingredients.
- Cook the Chicken: Heat 2–3 tablespoons of olive oil in a large sauté pan or wok over medium-high heat. Remove the chicken from the marinade and drain it well. Add the chicken to the pan and cook undisturbed for 2–3 minutes on each side until the chicken is browned and fully cooked through.
- Sauté Garlic with Chicken: Add 1 tablespoon of minced garlic and 1 tablespoon of unsalted butter to the pan with the chicken. Sauté for 30 seconds while mixing to coat the chicken evenly. Remove the cooked chicken from the pan and cover with foil to keep warm.
- Cook Vegetables: In the same pan, add the minced onions, diced carrots, and the remaining garlic. Sauté the mixture for 3 minutes until the onions soften. Add the frozen peas and cook for another 2 minutes until all vegetables are tender. Season with freshly cracked black pepper to taste.
- Fry the Rice: Increase the heat to high and add 3 tablespoons of butter to the pan. Spread the cold cooked rice evenly over the pan surface to allow for optimal caramelization. Drizzle with the remaining soy sauce and toasted sesame oil. Fry the rice for 4–5 minutes, stirring occasionally but allowing the rice to crisp undisturbed between stirs for texture.
- Cook and Incorporate Eggs: Push the rice to one side of the pan. Add 1 tablespoon of butter to the cleared area, crack the eggs directly in, season with pepper, and scramble gently. Once the eggs are just set, mix them through the rice evenly.
- Combine Chicken and Mango: Gently fold the reserved cooked chicken and the diced fresh mango into the hot rice mixture, warming the mango slightly without allowing it to break down. Taste and adjust seasoning by adding more soy sauce or sesame oil if desired. Serve immediately.
Notes
- Use cooked rice that has been chilled for best frying results and to avoid mushy texture.
- The mango adds a fresh sweetness and should be folded in gently to keep texture intact.
- Adjust soy sauce according to salt preference, especially if using a low-sodium option.
- Butter enhances the flavor and helps create a slight crisp on the rice surface.
- Use either chicken breasts or thighs depending on your preference for leaner or more flavorful meat.
