Description
Mango Chicken Fried Rice is a vibrant and flavorful dish combining tender marinated chicken, sweet diced mango, and colorful vegetables stir-fried with fragrant jasmine rice. This recipe offers a delightful balance of savory, sweet, and umami notes enhanced by soy sauce, sesame oil, and garlic, making it a perfect weeknight meal with a tropical twist.
Ingredients
Scale
Marinade and Chicken
- 60 ml soy sauce
- 60 ml water
- 2 tablespoons brown sugar
- 680 g chicken breast or thighs, diced
Vegetables and Aromatics
- 1 small white onion, minced
- 2 medium carrots, peeled and diced
- 8 cloves garlic, minced and divided
- 110 g frozen peas
Rice and Fats
- 900 g cooked rice (preferably cold)
- 6 tablespoons unsalted butter
- 3 tablespoons olive oil
- 2 tablespoons toasted sesame oil
- 60 ml soy sauce, divided
Eggs and Fruit
- 3 large eggs
- 1 large mango, diced
Seasonings
- Freshly cracked black pepper, to taste
Instructions
- Marinate the Chicken: In a small bowl, combine soy sauce, water, and brown sugar. Microwave for 30 seconds until sugar dissolves. Place diced chicken in a zip-top bag and pour marinade over it. Seal and mix well. Let marinate as you prepare other ingredients.
- Cook the Chicken: Heat 2-3 tablespoons olive oil in a large sauté pan or wok over medium-high heat. Remove chicken from marinade, letting excess drip off. Add chicken to the pan and cook undisturbed for 2-3 minutes per side until golden and cooked through. Transfer chicken to a plate and cover with foil to keep warm.
- Sauté Vegetables: In the same pan, add minced onion, diced carrots, and 1 tablespoon minced garlic. Sauté for about 3 minutes until vegetables soften. Add frozen peas and cook for 2 more minutes, stirring occasionally. Season with freshly cracked black pepper to taste.
- Fry the Rice: Increase heat to high and add 3 tablespoons butter to the pan. Spread the cold cooked rice evenly in the pan to allow caramelization. Drizzle some soy sauce and toasted sesame oil over the rice. Fry for 4-5 minutes, stirring occasionally, until rice is heated through and slightly crisped.
- Cook the Eggs: Push the fried rice to one side of the pan to make room. Melt 1 tablespoon butter in the cleared space, crack the eggs in, season with pepper. Scramble the eggs gently until just set, then mix into the fried rice thoroughly.
- Combine and Finish: Fold the cooked chicken pieces and diced mango into the hot fried rice gently, warming the mango without breaking it down. Taste and adjust seasoning with additional soy sauce or sesame oil if desired. Serve immediately.
Notes
- Use cold, day-old cooked rice for best texture to avoid mushy fried rice.
- Marinating the chicken enhances flavor and moisture.
- Adjust soy sauce quantities for preferred saltiness.
- Toasting sesame oil before adding amplifies its nutty flavor.
- Fresh mango adds sweet contrast; ensure it’s ripe but firm so it holds texture.
