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
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 210mg