Mango Chicken Fried Rice Recipe
Let me tell you about this Mango Chicken Fried Rice Recipe that has become an absolute favorite in my rotation. It s that perfect blend of savory, sweet, and just a touch of something unexpected thanks to those juicy mango chunks. Whenever I m craving something that feels comforting but also a bit exciting, this dish is exactly where I go – it s filling, flavorful, and surprisingly easy to whip up, whether you re cooking for just yourself or a hungry family.
What really makes this Mango Chicken Fried Rice Recipe stand out for me is how the sweet mango complements the savory marinade and the richness of the butter and sesame oil. I remember the first time I tried this combination, I was skeptical – fruit in fried rice? But once I tasted it, I was hooked, and now I constantly find myself recommending it to friends who want a fresh twist on a classic. Plus, if you ve ever struggled to get fried rice just right, I ll share some tips here to make sure yours turns out perfectly every time.
Why You’ll Love This Recipe
- Burst of Sweet and Savory: Juicy mango chunks add a fresh, tropical sweetness that pairs beautifully with umami chicken and soy sauce.
- Simple Yet Flavorful: Using a straightforward marinade and quality ingredients gives you complex flavors without complicated steps.
- Perfect Weeknight Meal: It s quick to prepare, making it ideal on busy days when you still want something satisfying and homemade.
- Crowd-Pleaser: My family goes crazy for this dish every time, and it s great for leftovers, too!
Ingredients You’ll Need
Choosing fresh, vibrant ingredients here really makes a difference in the final dish. I always recommend picking ripe, sweet mangoes and good quality soy sauce for the best flavors. And don t skip the sesame oil – it s a game changer!
- Soy Sauce: Opt for a naturally brewed soy sauce for deeper umami without overpowering saltiness.
- Water: Used to lighten the marinade without diluting the flavor.
- Brown Sugar: Adds just the right sweetness to balance out the saltiness and complements the mango.
- Chicken Breasts or Thighs: I prefer thighs for juiciness, but breasts work fine too; diced for quick cooking.
- White Onion: Provides a mild bite and sweetness when sautéed.
- Carrots: Adds color and a subtle crunch; diced small so they cook evenly.
- Garlic: Divided – some for chicken flavor, some for sautéing veggies and rice.
- Frozen Peas: Easy way to add a bit of color and sweetness without extra chopping.
- Cooked Rice: Day-old rice is best for fried rice to prevent mushiness; I ll share my shortcut below!
- Butter: Adds richness and helps get that slightly crispy rice texture.
- Sesame Oil: Toasted is ideal for its nutty aroma; use it to finish the dish with fantastic flavor.
- Eggs: Scrambled into the rice for protein and that classic fried rice touch.
- Mango: Fresh, ripe mango diced – I like using honey or champagne varieties for their sweetness and fiber.
- Olive Oil: For cooking the chicken and veggies; mild flavor preferred.
- Freshly Cracked Pepper: Adds a subtle kick; skip extra salt since soy sauce covers that.
Variations
One of the things I love about this Mango Chicken Fried Rice Recipe is how easy it is to tweak based on what you have and what you like. Feel free to play with veggies or swap proteins – making this recipe your own keeps it fresh and fun.
- Vegetarian Variation: Swap chicken for firm tofu or tempeh and add extra veggies like bell peppers and snap peas; this recipe still shines without meat.
- Spice it Up: Add a dash of chili flakes or a sliced fresh chili for a spicy kick; I discovered this when I wanted a little heat and it was fantastic.
- Seasonal Twist: Use pineapple instead of mango during winter months for a similar tropical sweetness with a different flavor profile.
- Low-Carb Option: Replace rice with cauliflower rice and reduce the butter slightly for a lighter meal that still delivers.
How to Make Mango Chicken Fried Rice Recipe
Step 1: Marinate That Chicken
Start by whisking together soy sauce, water, and brown sugar in a small bowl, then give it a quick zap in the microwave for about 30 seconds until the sugar s dissolved. Pour this marinade over the diced chicken in a zip-top bag. I always let it sit while I prep everything else – soaking the chicken in those flavors makes a huge difference in the finished dish.
Step 2: Sear the Chicken
Heat 2-3 tablespoons of olive oil in a large skillet or wok over medium-high heat. Drain the chicken from the marinade, then add it to the pan, cooking it undisturbed for about 2-3 minutes per side to get a nice sear and ensure it s cooked through. Resist the urge to stir immediately; letting it brown properly adds flavor and texture.
Step 3: Build the Veggie Base
Once the chicken is done, toss in a tablespoon of garlic and a tablespoon of butter to the pan, stirring for 30 seconds to release the aroma and coat the chicken pieces. Remove the chicken and tent with foil to keep warm. Now add onions, carrots, and the remaining garlic, sautéing for about 3 minutes until softened. Finally, stir in the frozen peas and cook until everything is tender-about 2 more minutes.
Step 4: Fry the Rice
Turn the heat up to high and add 3 tablespoons of butter. Then spread your cold, cooked rice evenly across the pan, letting it sit with direct contact so it crisps up deliciously. Drizzle soy sauce and toasted sesame oil right over the rice for that classic fried rice flavor. Cook, stirring occasionally, for 4-5 minutes – but give it time to brown between stirs. This step gives the rice its signature texture and taste.
Step 5: Scramble the Eggs and Combine
Scoot the rice to one side and add another tablespoon of butter. Crack the eggs directly into the same spot, season with freshly cracked pepper, and whisk them as they cook. When the eggs are just set, mix them through the rice. Finally, fold the cooked chicken and diced mango into the rice to warm the mango gently without it getting mushy. Give it a taste and toss in more soy sauce or sesame oil if it needs a flavor boost.
Pro Tips for Making Mango Chicken Fried Rice Recipe
- Use Cold Rice: Freshly cooked rice can get mushy, so spread hot rice on a baking sheet to cool before refrigerating-it fries up best when cold.
- Don t Stir Too Often: Let the rice sit in the pan to get that delightful crispy texture-stir occasionally but not constantly.
- Gently Fold in Mango: Add mango last and fold it in gently so it warms without breaking down into a mush.
- Avoid Overcrowding the Pan: Cook chicken in batches if needed to get a good sear rather than steaming it.
How to Serve Mango Chicken Fried Rice Recipe
Garnishes
I like to finish this dish with a sprinkle of sliced green onions and a handful of toasted sesame seeds for a little extra crunch and color. Sometimes a squeeze of fresh lime juice adds a bright contrast that really lifts the flavors-try it, you might be surprised how much it adds!
Side Dishes
This fried rice is satisfying on its own, but if you want to round out the meal, I often serve it alongside a crisp cucumber salad or some quick pickled vegetables for balance. Steamed broccoli or stir-fried bok choy also pair beautifully if you want a veggie boost.
Creative Ways to Present
For a special occasion, try serving this Mango Chicken Fried Rice Recipe in carved pineapple boats-just hollow out a fresh pineapple and fill it with the fried rice. It s festive, tropical, and a real crowd-pleaser. Another idea I tried was molding the rice into individual mini domes using small bowls for an elegant family-style presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Mango Chicken Fried Rice keeps nicely in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing so it doesn t get soggy or develop condensation that ruins the texture.
Freezing
While freezing is possible, I recommend freezing the fried rice and chicken separately without the mango, as the fruit s texture changes when frozen. When you re ready to eat, thaw and add fresh mango for the best flavor and texture.
Reheating
I reheat leftovers in a hot skillet with a splash of oil to help crisp the rice again and revive the flavors. Microwaving works too, but it can make the rice softer than I like. Add fresh mango after reheating for that bright, fresh contrast.
FAQs
-
Can I use fresh rice instead of day-old rice for this recipe?
You can, but fresh rice tends to be softer and more likely to clump or become mushy when stir-fried. If you only have freshly cooked rice, spread it on a baking sheet to cool and refrigerate for at least 15-30 minutes before cooking. This dries out the grains a bit, which helps with frying.
-
What type of mango is best for this Mango Chicken Fried Rice Recipe?
I love using honey or champagne mangos because they re juicy and sweet with a firm texture that holds up well in the dish. Avoid overly ripe mangoes that might turn mushy when stirred in.
-
Can I make this recipe vegan or vegetarian?
Absolutely! Replace chicken with tofu or tempeh, and use vegetable oil instead of butter. Swap eggs with scrambled tofu or skip them altogether. The mango and veggies keep the dish vibrant and tasty even without meat.
-
How do I prevent the dish from tasting too salty?
Since soy sauce contains salt, I usually skip adding extra salt. Start with the recommended soy sauce amount and taste before adding more-remember, you can always add more, but you can t take it out!
-
Why do you add butter to fried rice?
Butter adds richness and helps the rice achieve a slightly crispy, golden texture. It also softens the cooked chicken and vegetables, creating a well-rounded mouthfeel and flavor that I really love.
Final Thoughts
This Mango Chicken Fried Rice Recipe holds a special place in my heart because it s the kind of meal that s both familiar and exciting at the same time. I love how it pulls together simple ingredients into a colorful, flavor-packed dish that s perfect for any night of the week. If you try it, take your time with the steps, especially letting the rice crisp just right and folding in that mango gently. You ll find yourself coming back to this recipe again and again – it s a keeper, trust me!
Print
Mango Chicken Fried Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian Fusion
Description
A vibrant and flavorful Mango Chicken Fried Rice recipe combining tender marinated chicken, freshly diced mango, and colorful vegetables sautéed with soy sauce and sesame oil to create a perfect balance of sweet and savory. This dish is quick to prepare, using cooked rice and a simple marinade, making it ideal for a satisfying weeknight meal.
Ingredients
Chicken Marinade
- 1/4 cup soy sauce
- 1/4 cup water
- 2 tablespoons brown sugar
Fried Rice
- 1.5 lbs chicken breasts or thighs, diced
- 1 small white onion, minced
- 2-3 carrots, peeled and diced
- 8 cloves garlic, minced and divided
- 2/3 cup frozen peas
- 5 cups cooked rice
- 6 tablespoons butter
- 4-5 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 3 eggs
- 1 large mango, diced (or two honey/champagne mangos)
- 3 tablespoons olive oil
- Freshly cracked pepper, to taste (no salt, as soy sauce acts as the salt)
Instructions
- Marinade the Chicken: Whisk together soy sauce, water, and brown sugar in a small bowl. Microwave the mixture for 30 seconds or until the brown sugar dissolves. Place the diced chicken into a zip-top bag and pour the marinade over it. Allow the chicken to marinate while you prepare the other ingredients.
- Cook the Chicken: Heat 2-3 tablespoons of olive oil in a large sauté pan, griddle, or wok over medium-high heat. Drain the chicken from the marinade and add it to the pan. Cook the chicken undisturbed for 2-3 minutes per side until fully cooked through and lightly browned.
- Sauté Garlic and Butter with Chicken: Add 1 tablespoon minced garlic and 1 tablespoon butter to the chicken in the pan. Sauté for 30 seconds while tossing to coat. Remove the chicken from the pan and keep warm under tented foil.
- Cook Vegetables: In the same pan, add the minced onion, diced carrots, and the remaining 7 cloves of garlic. Sauté for about 3 minutes until the vegetables begin to soften. Add the frozen peas and continue cooking for 2 more minutes until all veggies are tender. Season lightly with freshly cracked pepper.
- Prepare the Rice: Increase the heat to high. Add 3 tablespoons butter and then the cold cooked rice, spreading it evenly to maximize contact with the pan’s surface. Drizzle 4-5 tablespoons soy sauce and 2 tablespoons toasted sesame oil evenly over the rice. Cook for 4-5 minutes, stirring occasionally but allowing the rice to sit undisturbed between stirs to achieve a crisp and browned texture.
- Cook the Eggs: Push the rice to one side of the pan and add 1 tablespoon butter to the empty side. Crack the 3 eggs directly over the butter, season with pepper, and whisk the eggs until they are cooked through. Once set, fold the eggs into the rice mixture thoroughly.
- Combine Chicken and Mango: Remove the pan from heat and fold in the cooked chicken and the diced mango gently to warm the mango without making it mushy. Taste the fried rice and adjust seasoning by adding more soy sauce or sesame oil if desired. Serve immediately.
Notes
- If you don’t have cooked rice on hand, make a fresh pot and spread the rice in an even layer on a clean baking sheet to cool for 5-10 minutes at room temperature. Then chill in the fridge or freezer for 15-30 minutes until cold to mimic day-old rice essential for the texture of fried rice.
- Use toasted sesame oil for the best nutty flavor in the fried rice.
- Freshly cracked pepper adds aroma and seasoning without needing additional salt due to the soy sauce.
- Keep the mango addition minimal until the end to retain its texture and sweetness.
