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

Scale

3 tablespoons soy sauce
1/4 cup water
1 tablespoon brown sugar
680 g chicken breast or thighs
1 medium white onion, diced
2 medium carrots, diced
8 cloves garlic, minced
110 g frozen peas
900 g cooked rice
6 tablespoons unsalted butter
2 tablespoons toasted sesame oil
3 large eggs, beaten
1 large mango, diced
3 tablespoons olive oil
1/2 teaspoon 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.

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