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
Scale
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.
