Mango Chicken Fried Rice (Printable Version)
Juicy chicken and fresh mango mingle with buttery, crispy rice and colorful veggies in one skillet.
# Ingredients:
→ Protein
01 -
300 grams boneless skinless chicken breasts or thighs, diced
→ Marinade
02 -
45 milliliters naturally brewed soy sauce
03 -
15 milliliters water
04 -
15 grams dark brown sugar
→ Vegetables
05 -
100 grams white onion, diced
06 -
75 grams carrot, diced
07 -
75 grams frozen peas
08 -
2 cloves fresh garlic, minced
→ Rice
09 -
300 grams cooked day-old white rice
→ Fats and Oils
10 -
15 grams unsalted butter
11 -
10 milliliters toasted sesame oil
12 -
15 milliliters extra virgin olive oil
→ Eggs
13 -
2 large eggs
→ Fruits
14 -
150 grams fresh ripe mango, diced
→ Seasonings
15 -
Freshly cracked black pepper, to taste
# Steps:
01 -
Combine soy sauce, water, and brown sugar in a small bowl, whisk until sugar dissolves. Pour over diced chicken in a sealable bag and set aside to marinate while preparing other ingredients.
02 -
Heat olive oil in a large skillet over medium-high heat. Drain excess marinade from chicken and add to skillet. Cook chicken undisturbed for 2–3 minutes per side until browned and cooked through. Remove chicken and keep warm.
03 -
Add garlic and a tablespoon of butter to the skillet with cooked chicken, tossing for 30 seconds to infuse flavor. Transfer chicken to a plate and cover to keep warm.
04 -
Add onion, carrot, and remaining garlic to the skillet and sauté for 3 minutes until softened. Stir in peas and cook until all vegetables are tender. Season with freshly cracked black pepper.
05 -
Increase heat to high and melt several tablespoons of butter in the skillet. Add day-old rice, spreading it evenly and allowing it to remain undisturbed between stirrings to develop crispness.
06 -
Drizzle soy sauce and toasted sesame oil over the rice, stirring occasionally but allowing the rice to brown between stirs for 4–5 minutes.
07 -
Push rice to one side of the skillet and melt butter in the open space. Crack eggs onto the butter, season with pepper, scramble until fully cooked, then fold into the rice mixture.
08 -
Remove skillet from heat and gently fold in cooked chicken and diced fresh mango, warming the mango without breaking it down. Adjust seasoning with additional soy sauce or sesame oil if desired. Serve immediately.
# Notes:
01 -
Day-old rice is essential for achieving crispy grains and preventing mushiness.
02 -
Allow mango to reach room temperature before folding in to maximize juiciness.
03 -
To reheat leftovers, warm in a skillet with a splash of water to retain moisture; avoid prolonged microwaving with mango.