Name: Mango Chicken Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: Soy Sauce; Water; Brown Sugar; Chicken Breast or Thighs (680 g); White Onion; Carrots (2 medium); Garlic (8 cloves); Frozen Peas (110 g); Cooked Rice (900 g); Unsalted Butter (6 tablespoons); Toasted Sesame Oil (2 tablespoons); Eggs (3 large); Mango (1 large); Olive Oil (3 tablespoons); Freshly Cracked Black Pepper

Jump to Recipe · Leave a Review

There’s something incredibly uplifting about the warm, vibrant colors of Mango Chicken Fried Rice wafting through your kitchen. Picture this: sizzling bits of chicken, perfectly caramelized rice, and the sweet, tropical aroma of ripe mango dancing together in a symphony of flavor. Each bite offers a delightful contrast of textures, from tender chunks of chicken to the slight crunch of carrots—and let’s not forget those juicy pops of mango that brighten every mouthful! Honestly, it feels like a burst of sunshine on a plate.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mango Chicken Fried Rice
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mango Chicken Fried Rice

Every time I make this dish, I’m reminded of the lazy summer afternoons spent in my grandmother’s garden, where fresh mangoes lined the trees, waiting to be picked. She would often say, “A good meal brings people together,” and that sentiment rings true with this gorgeous dish. Whether it’s a quick weeknight dinner or a weekend gathering with loved ones, Mango Chicken Fried Rice invites you to create memories around the table. So, are you ready to whip up something special? Let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: Whip up dinner in just 35 minutes—perfect for busy nights.
Irresistible Flavor: The combination of savory chicken and sweet mango creates a mouthwatering explosion.
Eye-Catching Appeal: The colorful medley of ingredients makes your plate pop.
Flexible Serving: Great for lunch, dinner, or as a fun side at parties.
Diet-Friendly Options: Easily adaptable for gluten-free or vegetarian diets.

Ingredients You’ll Need

Soy Sauce: A must-have for umami flavor. Use low-sodium for a healthier option.
Water: Helps to balance the saltiness of soy sauce. Stick to plain water; no substitutes needed.
Brown Sugar: Adds a touch of sweetness to the marinade. Feel free to swap with honey or maple syrup if needed.
Chicken Breast or Thighs (680 g): Diced chicken gives a protein boost. Thighs are juicier but breasts work well too.
White Onion: Minced for depth of flavor. You could use shallots for a milder taste.
Carrots (2 medium): Adds color and crunch. You can substitute with bell peppers for a different twist.
Garlic (8 cloves): The more, the merrier! Adds aromatic richness to the dish.
Frozen Peas (110 g): Convenient and nutrient-dense, adding vibrant green color. Fresh peas can also be used if available.
Cooked Rice (900 g): Day-old rice is best as it’s firmer and fries nicely. Any type works, but jasmine rice adds fragrance.
Unsalted Butter (6 tablespoons): For richness and flavor. You could replace it with olive oil if you prefer.
Toasted Sesame Oil (2 tablespoons): Infuses the dish with nutty aroma. Use regular oil if unavailable, but it won’t have quite the same effect.
Eggs (3 large): For added protein and creaminess. You can use scrambled tofu for a vegan option.
Mango (1 large): Sweet and juicy for the perfect contrast in flavor. Use ripe but firm mangoes to avoid mushiness.
Olive Oil (3 tablespoons): Essential for stir-frying. Any neutral oil will work, but olive offers great taste.
Freshly Cracked Black Pepper: To season to your liking and enhance the flavor.

How to Make Mango Chicken Fried Rice

Combine Ingredients: Start by mixing the soy sauce, water, and brown sugar in a small bowl. Microwave it for 30 seconds until the sugar dissolves, creating a quick marinade. Place the diced chicken in a zip-top bag, pour that lovely marinade over, and seal it tight. Allow it to marinate while we prep the other ingredients—this step builds crazy flavor!

Cook the Chicken: Heat 2–3 tablespoons of olive oil in a large sauté pan or wok over medium-high heat. Remove the marinated chicken from the bag, drain well, and add it to the sizzling pan. Let it cook undisturbed for about 2–3 minutes per side, until it’s golden and fully cooked—it should smell absolutely irresistible by this point. Once done, add 1 tablespoon of minced garlic and 1 tablespoon of butter to the chicken, sautéing for another 30 seconds before removing it from the pan. Cover the chicken with foil to keep it warm.

Sauté the Veggies: In that same pan, toss in the minced onions, diced carrots, and the remaining garlic. Sauté everything for about 3 minutes until the onions are translucent and the carrots are tender. Then, add the frozen peas and cook for another 2 minutes to ensure all the veggies are softened. Season generously with freshly cracked black pepper—this is where flavors really start to shine!

Fry the Rice: Turn up the heat to high and add 3 tablespoons of butter to the pan. Spread your cooked rice evenly over the veggies for optimal caramelization. Drizzle with additional soy sauce and sesame oil. Let that rice fry away for 4–5 minutes, stirring occasionally. The trick is to allow the rice to crisp undisturbed between stirs—trust me, you want that crunch!

Scramble the Eggs: Push the fried rice to one side of the pan, creating a little space, then add 1 tablespoon of butter to that cleared area. Crack the eggs directly into this space. Season them with black pepper and scramble them, mixing just until they’re set. Incorporate those fluffy eggs into the rice, ensuring every grain gets a little creamy goodness.

Add Chicken and Mango: Gently fold the reserved chicken and those beautiful, diced mango pieces into the hot rice mixture. The heat will warm the mango without breaking it down too much—nobody wants mushy mango! Adjust seasoning with extra soy sauce or sesame oil, tasting as you go. And just like that, your **Mango Chicken Fried Rice** is ready to shine!

Storing & Reheating

To store any leftovers, let your Mango Chicken Fried Rice cool completely before transferring it to an airtight container. It can be kept at room temperature for about 2 hours but refrigerate it for longer than that, where it will stay fresh for up to 3 days. For longer storage, you can freeze it for about 3 months. Just portion it out into freezer-safe bags, squeezing out any excess air. When it’s time to enjoy again, reheat in the microwave for about 2-3 minutes or on the stovetop until sizzling and hot, although the texture might change slightly; adding a bit of water can help refresh it.

Chef’s Helpful Tips

Make sure to use cold, day-old rice for the best texture. Freshly cooked rice tends to be too sticky and won’t fry as well.
If you’re using frozen peas, keep them frozen until you’re ready to add them to the pan—they’ll cook perfectly without turning mushy.
Timing is crucial: have all your ingredients prepped and ready to go since stir-frying happens quickly.
Don’t rush the frying stages; allow the rice to crisp up to achieve that delightful texture contrast.
Substitute with your favorite proteins or veggies—this dish is versatile and forgiving.

There’s truly so much joy in Mango Chicken Fried Rice, from the vibrant colors to the delightful flavors. Explore your creativity with this dish, and don’t hesitate to make it your own! So many variations await, and the opportunity to share it with family or friends makes it even better. Get cooking and enjoy every delicious bite!

Recipe FAQs

Can I make this dish ahead of time?

Absolutely! You can prepare the chicken broth and chop all your vegetables ahead of time. Just store them separately in the fridge and follow the cooking instructions as needed for a quick meal.

What type of rice is best for fried rice?

Day-old rice is ideal because it’s drier and less sticky, making it fry better. Jasmine rice or basmati adds fantastic flavor, though any long-grain rice will work!

Can I substitute the chicken with tofu?

Yes, you can replace the chicken with cubed firm tofu for a vegetarian option. Marinate the tofu in the same marinade for at least 15 minutes, then fry until golden before adding to the rice.

How can I add more vegetables to this dish?

Feel free to add any vegetables you love or have on hand! Bell peppers, broccoli, or even zucchini could brighten up your Mango Chicken Fried Rice with added nutrition and color.