Mango Chicken Fried Rice
Mango Chicken Fried Rice is a vibrant, sweet-savory stir-fry made with marinated chicken, fluffy rice, fresh mango, vegetables, and eggs—all tossed in soy, garlic, and sesame for a flavor-packed, one-pan meal.
Ingredients
For the Chicken Marinade:
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoons brown sugar
For the Fried Rice:
- 1.5 pounds chicken breasts or thighs diced
- 1 small white onion minced
- 2 –3 carrots peeled and diced
- 8 cloves garlic minced (divided use)
- ⅔ cup frozen peas
- 5 cups cooked rice preferably day-old and cold
- 6 tablespoons butter
- 4 –5 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 3 eggs
- 1 large ripe mango diced
- 3 tablespoons olive oil
- Freshly cracked black pepper to taste
Instructions
- Mix soy sauce, water, and brown sugar. Microwave 30 seconds to dissolve, then pour over diced chicken. Marinate while prepping veggies.
- Heat oil in a wok over medium-high. Drain marinade, cook chicken 2–3 minutes per side. Add garlic and butter, sauté briefly, then remove and cover.
- Add onions, carrots, and remaining garlic to the pan. Cook 3–4 minutes. Stir in peas, cook 2 more minutes. Season with pepper.
- Raise heat to high. Add butter, then cold rice in an even layer. Drizzle with soy sauce and sesame oil. Let crisp 2–3 minutes, stir, and cook 2–3 more.
- Push rice aside. Add butter and crack in eggs. Season, scramble, and mix into rice.
- Return chicken to pan. Add mango and stir gently to warm without breaking it down. Adjust seasoning.
- Serve hot, topped with black pepper or green onions.