Mango Chicken Fried Rice is a bright and vibrant dish that brings together tender chicken, fluffy rice, and the sweet, succulent flavor of mango. Picture this: the aroma of sizzling garlic wafts through your kitchen, the warm golden hues of the cooked rice mingle with the refreshing green of peas and the colorful burst of diced mango. It’s a feast for the eyes and a delight for the palate. This dish isn’t just a meal; it’s a celebration of flavors!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Mango Chicken Fried Rice
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Mango Chicken Fried Rice

When I first tried Mango Chicken Fried Rice, it took me back to my childhood, where vivid flavors danced on my tongue, and every bite felt like a warm hug. I remember sharing it with family on lazy Sunday afternoons, laughter filling the air as we dug into our bowls. With summer just around the corner, it’s the perfect time to whip up this dish for a picnic or a casual family dinner. Let’s get cooking—you won’t regret bringing this delight to your table!

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just 35 minutes—perfect for busy weeknights!
Irresistible Flavor: The sweet and savory notes combine in this dish, with juicy chicken and fresh mango bringing layers of taste.
Eye-Catching Appeal: With its colorful ingredients, it’s sure to impress at any gathering.
Flexible Serving: Great for lunch, dinner, or even meal prep for the week!
Diet-Friendly Options: Consider this dish adaptable for gluten-free diets by using tamari or coconut aminos.

Ingredients You’ll Need

Soy Sauce: A savory base for the chicken marinade. Look for low-sodium options for a healthier choice.
Water: To help dissolve the brown sugar in the marinade.
Brown Sugar: Adds depth and a hint of sweetness. You can use coconut sugar as a substitute for a different flavor.
Chicken Breast or Thighs (680 g): Tender chicken provides protein. Thighs are juicier but breasts are leaner—choose based on your preference!
White Onion: Adds aromatic flavor and sweetness. You can easily substitute with yellow or red onion if needed.
Carrots: They bring crunch and bright color. Fresh ones are best, but frozen diced carrots can work in a pinch.
Garlic (8 cloves): Essential for that delicious savory flavor. Feel free to adjust according to your taste!
Frozen Peas (110 g): These little gems add sweetness and pops of color. No need to thaw before using.
Cooked Rice (900 g): Day-old rice works best as it’s less sticky. Leftover rice is perfect!
Unsalted Butter (6 tablespoons): Adds richness. Use olive oil for a dairy-free version.
Toasted Sesame Oil (2 tablespoons): Infuses a nutty flavor that elevates the dish.
Eggs (3 large): Add protein and a lovely texture. Room temperature eggs integrate better.
Mango (1 large): The star ingredient! Choose a ripe one for maximum sweetness.
Olive Oil (3 tablespoons): Great for cooking the chicken and vegetables. You can substitute with vegetable or canola oil.
Freshly Cracked Black Pepper: For seasoning and adding a bit of heat.

How to Make Mango Chicken Fried Rice

Marinate the Chicken: Start by combining the soy sauce, water, and brown sugar in a small bowl. Microwave for about 30 seconds until the sugar dissolves completely. In a zip-top bag, add your diced chicken and pour the marinade over it. Seal the bag and let it marinate while you prepare the other ingredients—this step flavors the chicken beautifully!

Cook the Chicken: Heat 2 to 3 tablespoons of olive oil in a large sauté pan or wok over medium-high heat. Remove the chicken from the marinade (discard the marinade) and drain well before adding it to the hot pan. Cook the chicken undisturbed for about 2 to 3 minutes on each side, or until it’s browned and fully cooked. You want it golden and aromatic!

Flavor the Chicken: Add 1 tablespoon of minced garlic and 1 tablespoon of butter to the pan with the chicken. Sauté for 30 seconds, stirring to combine the flavors. Once done, remove the chicken from the pan and cover it with foil to keep warm while you prepare the vegetables.

Sauté the Vegetables: In the same pan, toss in the minced onion, diced carrots, and the remaining garlic. Sauté for about 3 minutes, allowing the vegetables to soften. Then add the peas and cook for an additional 2 minutes. Season with freshly cracked black pepper to taste, making everything aromatic and flavorful.

Fry the Rice: Increase the heat to high and add 3 tablespoons of butter to the pan. Spread the cold, cooked rice evenly across the surface for optimal caramelization. Drizzle it with soy sauce and sesame oil, then fry for 4 to 5 minutes while stirring occasionally. Letting the rice crisp up a bit before stirring allows for delicious texture!

Scramble the Eggs: Push the rice to one side of the pan, creating some space. Add 1 tablespoon of butter to the cleared area, then crack the eggs directly in. Season with a pinch of pepper and scramble them until just set, then mix them into the rice and vegetables, letting everything come together.

Combine Everything Together: Fold the reserved chicken and diced mango gently into the hot rice. This will warm the mango without breaking it down too much. Feel free to taste and adjust seasoning with additional soy sauce or sesame oil if desired. Everything should be aromatic and ready to serve!

Storing & Reheating

To store your Mango Chicken Fried Rice, allow it to cool completely, then transfer it to an airtight container. It will keep at room temperature for about two hours and can be refrigerated for up to 4 days. To freeze, place it in a freezer bag or container, removing as much air as possible—this will last for about three months. When you’re ready to enjoy it again, simply reheat it in a skillet over medium heat for about 5-7 minutes or in the microwave until warmed through, stirring occasionally. Keep in mind, the texture may change slightly when reheating, but a little splash of soy sauce can refresh it!

Chef’s Helpful Tips

Be careful not to overcook the chicken; it should be just fully cooked to keep it tender.
If using fresh rice, let it cool slightly before cooking—this helps prevent stickiness.
For best results, cook each component separately if you can, to maximize flavor.
Adjust the marinade ingredients based on your taste preferences; more sugar for sweetness, more soy for saltiness.
For a fluffier texture, aim to break up the rice as you stir it in the pan.
Consider adding other vegetables like bell peppers or broccoli for extra color and nutrients!

Now that you have all the tips to create this delightful dish, it’s time to have fun with your cooking! The balance of savory chicken and sweet mango, along with the colorful vegetables, creates a dish that’s enjoyable for everyone at the table. Don’t hesitate to add your own twist or favorite ingredients!

Recipe FAQs

Can I use brown rice instead of white rice?

Absolutely! Brown rice is a great alternative that offers more fiber and nutrients. Just make sure to adjust the cooking time as brown rice typically requires a longer cooking period. Leftover brown rice works best for avoiding stickiness!

How can I make this dish vegetarian?

You can easily make a vegetarian version by replacing chicken with cubed tofu and using vegetable broth instead of chicken marinade, or simply leaving it out altogether. The dish will still be delicious and satisfying!

What other proteins can I use?

In addition to chicken, consider shrimp, pork, or even shredded rotisserie chicken. Each alternative will offer a unique flavor profile while still complementing the mango perfectly.

Is this recipe spicy?

This version of Mango Chicken Fried Rice is not inherently spicy, but you can add a touch of chili flakes, hot sauce, or fresh jalapeños if you enjoy a kick! Adjust the heat to your liking for a personalized experience!

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Mango Chicken Fried Rice

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Author: Danae
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

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Description

Enjoy a bowl of Mango Chicken Fried Rice, where juicy chicken meets sweet mango and colorful veggies in a quick and easy homemade dish. Perfect for busy nights!

Ingredients

Soy Sauce
Water
Brown Sugar
Chicken Breast or Thighs (680 g)
White Onion
Carrots
Garlic (8 cloves)
Frozen Peas (110 g)
Cooked Rice (900 g)
Unsalted Butter (6 tablespoons)
Toasted Sesame Oil (2 tablespoons)
Eggs (3 large)
Mango (1 large)
Olive Oil (3 tablespoons)
Freshly Cracked Black Pepper

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Instructions

Marinate the chicken with soy sauce, water, and brown sugar; let it sit while preparing other ingredients.
Cook the chicken in a large pan with olive oil, browning it on both sides until cooked through.
Add garlic and butter to the chicken; sauté briefly before removing it to keep warm.
Sauté diced onion, carrots, and garlic until softened; add peas and cook for an additional 2 minutes.
Increase heat, add butter, and fry the cooked rice with soy sauce and sesame oil until crispy, about 4-5 minutes.
Scramble eggs in a cleared part of the pan, then mix into the rice with vegetables.
Gently fold in the chicken and diced mango, adjusting seasoning as needed.

Notes

Use day-old rice for best texture; avoid fresh rice that tends to be sticky.
Feel free to substitute ingredients based on availability; for example, use coconut sugar instead of brown sugar.
Store leftovers in an airtight container for up to 4 days in the refrigerator.