Mango Chicken Fried Rice

Sweet juicy mango meets savory chicken and buttery rice all in one skillet for a meal that feels both fresh and comforting. This mango chicken fried rice comes together so fast you will wonder why you ever ordered takeout. Packed with everyday pantry items and a hit of tropical goodness it is a family favorite and completely company worthy. I whipped this up after coming home late once and my husband claimed it was the best fried rice he has ever eaten.

The first time I made this dish I did not expect my picky eater to go back for seconds. Now it is a regular option at our weeknight table and everyone requests their favorite toppings.

Ingredients

• Chicken breasts or thighs: choose fresh well-trimmed chicken for juicy bites and rich flavor
• Soy sauce: gives the dish a deep umami taste always reach for a naturally brewed version
• Brown sugar: a touch of sweetness that helps balance the savoriness opt for dark brown sugar for extra caramel notes
• White onion: brings gentle sharpness and depth of flavor pick a firm heavy onion
• Carrots: add color crunch and a touch of natural sweetness choose bright orange carrots without cracks
• Garlic: provides a big pop of flavor fresh garlic cloves make all the difference
• Frozen peas: bring color and gentle sweetness choose peas that are vibrant and not freezer burned
• Cooked rice: day-old rice works best for fried rice as it fries up more evenly
• Butter: delivers rich flavor and helps brown the rice select good quality unsalted butter
• Sesame oil: imparts that nutty signature aroma toasted sesame oil is ideal
• Eggs: add protein and creaminess use large eggs with bright yolks for best results
• Fresh mango: the star ingredient adds juicy bursts of sweetness ripe yet still firm mangoes work best
• Olive oil: used for sautéing adds fruity notes look for extra virgin olive oil
• Freshly cracked pepper: for layering in subtle heat grind just before using for the freshest taste

Step-by-Step Instructions

Marinate The Chicken:

In a small bowl whisk together soy sauce water and brown sugar until sugar dissolves. Microwave briefly if needed. Place the diced chicken in a zip top bag and pour the marinade over. Let the chicken soak up the flavors while you get everything else ready.

Sear And Cook The Chicken:

Heat olive oil in your largest skillet over medium high heat. Drain any excess marinade from the chicken and add pieces to the hot pan. Let chicken cook for two to three minutes per side until fully cooked and browned. Avoid stirring too often so you get some nice caramelization.

Start The Aromatics:

Add in a spoonful of fresh garlic and a bit of butter to the cooked chicken. Toss for just thirty seconds so the garlic flavor infuses the chicken and the butter melts. Remove the chicken onto a plate and keep warm under a piece of foil.

Cook The Vegetables And Build The Rice Base:

Add the onions carrots and remaining garlic to the pan and sauté for three minutes until starting to soften. Stir in the peas and keep cooking until all the vegetables are tender. Season with pepper. Raise the heat to high and drop in several tablespoons of butter letting it melt. Add the rice and spread it out so as much surface touches the pan as possible. Let it sit undisturbed between stirs to get delicious crisp spots.

Season The Rice:

Drizzle soy sauce and sesame oil over the rice spreading it evenly. Cook for four to five minutes stirring occasionally but letting it brown between stirs.

Cook And Blend In The Eggs:

Push the rice over to one side and melt a bit of butter in the open spot. Crack the eggs directly onto the butter and season with pepper. Scramble and cook them through then mix the cooked eggs into the rice.

Finish With Mango And Chicken:

Take the pan off the heat and gently fold in the reserved chicken and fresh mango chunks. The mango will warm without breaking down. Taste and adjust soy sauce or sesame oil as needed. Serve immediately while hot.

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My favorite part of this dish is without a doubt the mango. The first time I tossed it in I watched my whole family go quiet at the table as they savored every bite. That memory reminds me to pick up an extra mango every time fried rice goes on our menu.

Storage Tips

If you have leftovers they keep well in an airtight container in the fridge for up to three days. To reheat use a skillet over medium heat with a splash of water to help everything steam without drying out. Avoid microwaving too long with the mango included as it can become too soft.

Ingredient Substitutions

No fresh mango available Try diced pineapple for a similar juicy twist. Swap chicken with tofu or shrimp for a lighter version or use rotisserie chicken if you are pressed for time. Jasmine rice or even brown rice works beautifully as the base.

Serving Suggestions

Serve the fried rice as a one pan meal or spoon it into lettuce cups for a fresh summery spin. Extra toppings like toasted cashews a handful of cilantro or a squeeze of lime make it even more festive and flavorful. It also makes a perfect potluck or picnic dish because it holds well and is a crowd pleaser.

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Cultural Context

Fried rice is a cherished comfort food across many Asian cuisines evolving over generations depending on what ingredients are fresh and in season. Adding mango brings a playful tropical twist that is inspired by Thai flavors blending the familiar with the unexpected. It shows how cooking can be both creative and rooted in tradition at the same time.

Recipe FAQs

→ Can I use different types of mango?

Yes, ripe honey or champagne mango varieties work well. Choose firm fruit to keep the texture intact when folding it in.

→ Is day-old rice necessary?

Day-old rice is best for frying because it holds up without becoming mushy and crisps nicely in the pan.

→ Can I substitute the chicken with other proteins?

Definitely. Shrimp, pork, or tofu are great alternatives. Adjust cooking times accordingly to ensure proper doneness.

→ How can I prevent the mango from becoming mushy?

Fold diced mango in after removing the pan from heat to gently warm it without breaking down the fruit.

→ What vegetables can be swapped in this dish?

Peas and carrots can be replaced with bell peppers, snap peas, or corn depending on what’s available in your kitchen.

→ Is it possible to freeze leftovers?

Yes, cool the dish completely, then store in an airtight container in the freezer for up to three months.