Mango Chicken Fried Rice

This Mango Chicken Fried Rice is my favorite way to bring sweet and savory flavors together in one simple weeknight meal The juicy chunks of ripe mango pair perfectly with buttery fried rice and tender chicken making it even better than your local takeout but twice as easy and fresher tasting

My own crew goes wild for this dish every time The first time I made it my youngest surprised me by asking for a second serving and now it shows up on our table almost weekly

Ingredients

• Chicken breasts or thighs: diced for juiciness and protein use fresh for best flavor
• Fresh mango: diced choose ripe but firm for best sweetness and a nonmushy bite
• Cooked rice: preferably cold or day-old for best texture
• Butter: for rich flavor in every bite high-quality unsalted butter keeps flavors adjustable
• Soy sauce: use a good-quality regular soy sauce for depth and seasoning
• Brown sugar: in the marinade balances the salty notes and brings out mango’s sweetness
• White onion and carrot: both give crunch and mild sweetness pick firm bright veggies
• Garlic: minced for aromatic depth fresh cloves add the strongest flavor
• Frozen peas: for a pop of color and extra veggie in every bite
• Sesame oil: toasted for nutty aroma and taste seek out the darkest richest kind you can find
• Eggs: whisked in at the end for creaminess and protein farm-fresh eggs make a difference
• Olive oil: a mild one to avoid overpowering flavors use extra virgin if possible
• Freshly cracked pepper: for a bit of spice and brightness

Step-by-Step Instructions

Marinate the Chicken:

Whisk soy sauce water and brown sugar in a small bowl Warm it briefly until sugar dissolves Combine with diced chicken in a ziptop bag Let the chicken soak while preparing other ingredients This step makes the chicken juicy with flavor

Cook the Chicken:

Heat olive oil in a large sauté pan or wok over medium-high Drain marinade from chicken and add the meat to the pan Let the chicken sit undisturbed for two to three minutes on each side Allow it to brown and cook fully

Flavor the Chicken:

Sprinkle in part of the minced garlic and a bit of butter Toss together for about thirty seconds so the chicken gets aromatic edges Take the chicken out and cover to keep warm

Sauté the Vegetables:

Add onion carrot and the rest of the garlic to the pan Sauté until veggies soften and onions turn translucent about three minutes Stir in the peas and cook two more minutes until everything is tender

Pan Fry the Rice:

Increase the heat to high Add more butter then the cold rice Spread the rice out flat so as much of it touches the pan as possible Let it sit undisturbed between stirs for four to five minutes to encourage crispy edges

Season and Crisp the Rice:

Drizzle the soy sauce and sesame oil evenly over the rice Stir only occasionally so portions crisp up and brown Do not rush this step

Cook the Eggs:

Push the rice mixture to one side of the pan Add a bit more butter Crack the eggs directly into the open space Add cracked pepper quickly whisk and allow eggs to scramble before folding them into the rice

Finish and Combine:

Take the pan off the heat Gently fold the cooked chicken and diced mango into the rice The residual heat warms the mango without turning it mushy Taste and adjust seasoning with extra soy sauce or sesame oil as needed

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My favorite is always the mango For me nothing beats the burst of sweet mango when it hits the buttery hot rice The dish brings back memories of late summer dinners when mangos were in season and everyone lingered around the table talking and snacking straight from the pan

Storage Tips

This fried rice keeps well covered in the fridge for up to three days Reheat in a skillet with a splash of water to help bring back moisture Avoid microwaving the mango too long to keep its texture

Ingredient Substitutions

Swap chicken for shrimp or tofu for a different flavor or to make it vegetarian Use other vegetables such as bell pepper or snap peas for variety If mangos are out of season diced pineapple works as a substitute

Serving Suggestions

Serve this rice as a hearty main course or a bright side for grilled meats or tofu Sprinkle with chopped green onions or cilantro for fresh color or add a squeeze of lime for an extra tang

A Taste of Home and Travel

Fried rice has its roots across Asia and every family has their own twist This version brings tropical flair with mango a tip I picked up on a trip to Thailand and now it is a summer tradition at our table

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Frequently Asked Questions

→ What type of mango should I use?

Use ripe, juicy mangoes such as honey or champagne varieties to add sweetness and freshness.

→ Can I use leftover rice?

Yes, cold leftover rice is ideal as it keeps the fried rice fluffy and prevents clumping.

→ How do I keep the chicken tender?

Marinating the chicken and cooking it quickly over high heat keeps it juicy and tender.

→ Can I make this vegetarian?

Omit the chicken or substitute with tofu for a meat-free option. Adjust seasonings as needed.

→ What vegetables work well in this dish?

Classic choices are carrots, peas, and onions, but you can add bell peppers or snap peas as well.

→ What’s the best pan to use?

A large wok or sauté pan ensures enough space to combine all ingredients and get crispy rice edges.