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
Units
Scale
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.
