Mango Chicken Fried Rice
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.
Servings: 4 entree servings (6 side dish servings)
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.
Notes
Didn't plan ahead with the cooked rice (I never do!!) Here is a shortcut:
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.