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In this 30-minute, one-pan recipe the most delicious buttery Mango Chicken Fried Rice is prepared with chunks of sweet and juicy fresh mango. This mouth-watering fried rice is better than takeout and so easy to make at home.
Why You’ll Love Mango Chicken Fried Rice
This chicken fried rice is so versatile. You can make it meatless, swap chicken for shrimp or steak, or swap out the mango for pineapple. I also love to serve this with yum yum sauce (the creamy condiment served with hibachi).
It reheats so well, making this great for meal prepping work lunches or busy weeknight dinners. Just be sure to add a splash of liquid into the rice before reheating to rehydrate it.
If you have a griddle or flat top, I recommend using it for large batches or if you want more of the fried texture. The large cooking surface provides lots of surface area for more of the rice to make contact.
Serve this mango chicken fried rice as an entree or as a side dish. I paired this with my Thai Peanut Chicken Noodles.
Key Ingredients
Using kitchen staple ingredients and some simple produce, you can whip up this tasty mango chicken fried rice with ease. Here are the ingredients you’ll need:
Chicken – diced chicken breast or thighs, whichever you prefer.
Chicken Marinade – soy sauce, brown sugar, and water.
Rice – short grain or long grain rice is ideal. Make it ahead as day old rice is best. But if you are in a hurry, you can make fresh rice and pop in the freezer. See below for directions.
Butter – this is such an important ingredient and there is a reason why hibachi restaurants use it. It adds flavor and decadence and helps brown the ingredients.
Mango – fresh mango diced into bite-sized pieces.
Egg – we scramble up the eggs right in the same pan as we make the rice in.
Garlic -freshly minced garlic adds tons of flavor. I highly recommend fresh over the jarred or tube of processed garlic.
Onion – this aromatic adds lots of flavor in addition to the garlic.
Peas & Carrots – you can use a bag of frozen carrots and peas, but I prefer to use fresh carrots for a little fresher taste.
Sesame Oil – if you can find toasted sesame oil that’s even more flavorful. This nutty oil adds incredible flavor.
Soy Sauce – there isn’t a sauce that’s used for fried rice. Instead it’s simple ingredients like sesame oil, soy sauce and butter.
Mallory’s Pro Tip
Recipe Tip
In most fried rice recipes, it’s ideal to use refrigerated day old rice. That requires planning ahead and I don’t usually plan ahead. I came up with a shortcut tip so whenever we get a craving for fried rice on a whim you can make it without worry.
Make a pot of fresh rice. Spread it onto a clean baking sheet in an even layer and allow it to cool for 5-10 mins on the counter. Then stick it in the fridge or freezer for 15-30 minutes or until it’s cold.
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How to Make Mango Chicken Fried Rice
In this easy one-pan mango chicken fried rice, you can whip up this incredibly tasty meal in under an hour. It’s incredibly flavorful and way better than takeout!
Marinade The Chicken
Whisk together the marinade in a small bowl and microwave for 30 seconds or until the brown sugar is dissolved. Place the diced chicken into a zip-top bag and pour the marinade over the chicken chunks, marinating while rice cooks and you prep the rest of your ingredients.
Make The Rice
If not using day old rice, cook your rice according to package instructions until the rice is tender. Spread the rice onto a clean baking rack and allow it to cool for a few minutes. Place in the fridge or freezer until it’s cold, about 15-30 mins.
Prepare Fried Rice
Using a griddle, large saute pan, or wok, add in 2-3 tablespoons of olive oil over medium-high heat. Drain marinade from chicken and add chicken to the pan. Cook 2-3 minutes per side undisturbed until the chicken is cooked through. Remove and set aside.
Add onions, carrots and garlic, saute about 3 minutes then add peas. Cook until everything is soft, about 2 more minutes. Add pepper (no salt). Increase heat to high, add in 3 tablespoons of butter and add in the cold rice, spreading it in an even layer to make surface contact with pan.
Drizzle the soy sauce and sesame oil directly over the rice. Cook rice about 4-5 minutes, stirring occasionally, but allowing rice to sit undisturbed in between stirs to get it crisped and browned.
Scoot rice to the side, add in 1 tablespoon more butter. Add the eggs directly over the butter, add pepper and whisk to cook through. Incorporate the eggs with the rice.
Remove from heat and fold in the diced mango. They will warm through without turning mushy. Taste the rice and add more soy sauce and sesame oil if needed.
How To Reheat Chicken Fried Rice?
The best way to reheat any rice or noodle dish is to rehydrate it before microwaving. To do this, add a few splashes of chicken broth or filtered water to your desired portion and reheat. For extra flavor, I like to add 1-2 teaspoons of butter, a splash of soy sauce and a few splashes of chicken broth before reheating.
Looking for More One-Pan Recipes?
One-Pan Orzo Tuscan Chicken Bake
Mango Chicken Fried Rice
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 sesame oil toasted sesame oil ideal
- 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 the marinade in a small bowl and microwave for 30 seconds or until the brown sugar is dissolved. Place the diced chicken into a zip-top bag and pour the marinade over the chicken chunks, marinating while you prep the rest of your ingredients.
Prepare Fried Rice
- Using a griddle, large saute pan, or wok, add in 2-3 tablespoons of olive oil over medium-high heat. Drain marinade from chicken and add chicken to the pan. Cook 2-3 minutes per side undisturbed until the chicken is cooked through.
- Add in 1 tablespoon of garlic and 1 tablespoon butter, saute 30 seconds, tossing with the chicken. Remove chicken and set aside under tented foil.
- Add onions, carrots and remaining garlic, saute about 3 minutes then add peas. Cook until everything is soft, about 2 more minutes. Add pepper (no salt). Increase heat to high, add in 3 tablespoons of butter and add in the cold rice, spreading it in an even layer to make surface contact with pan.
- Drizzle the soy sauce and sesame oil directly over the rice. Cook rice about 4-5 minutes, stirring occasionally, but allowing rice to sit undisturbed in between stirs to get it crisped and browned.
- Scoot rice to the side, add in 1 tablespoon more butter. Add the eggs directly over the butter, add pepper and whisk to cook through. Incorporate the eggs with the rice.
- Remove from heat and fold in the cooked chicken and diced mango. This will warm the mango through without turning mushy. Taste the rice and add more soy sauce and sesame oil if needed.
