Mango Chicken Fried Rice
Juicy mango and chicken sautéed with vegetables, eggs, and rice for a sweet-savory takeout-style meal.
Preparation Time 20 min
Cooking Time 15 min
Overall Time 35 min
Created By: Lily Chen
Category: Main Dishes
Skill Level: Moderate
Cuisine Type: Asian Fusion
Output: 4 Serves (6 side dish servings)
Dietary Options: ~
Ingredients
→ Chicken Marinade
- 01 1/4 cup soy sauce
- 02 1/4 cup water
- 03 2 tablespoons brown sugar
→ Fried Rice
- 04 1.5 pounds chicken breasts or thighs, diced
- 05 1 small white onion, minced
- 06 2-3 carrots, peeled and diced
- 07 8 cloves garlic, minced and divided
- 08 2/3 cup frozen peas
- 09 5 cups cooked rice
- 10 6 tablespoons butter
- 11 4-5 tablespoons soy sauce
- 12 2 tablespoons toasted sesame oil
- 13 3 eggs
- 14 1 large mango, diced (or two honey/champagne mangos)
- 15 3 tablespoons olive oil
- 16 Freshly cracked pepper, to taste
Steps
Step 01
Whisk together soy sauce, water, and brown sugar in a small bowl. Microwave for 30 seconds or until the sugar is dissolved. Pour the marinade into a zip-top bag over diced chicken and let it marinate while preparing the remaining ingredients.
Step 02
Heat 2-3 tablespoons olive oil in a large skillet or wok over medium-high heat. Drain the marinade from the chicken and cook the chicken for 2-3 minutes per side until cooked through. Add 1 tablespoon garlic and 1 tablespoon butter, sauté for 30 seconds, and set the chicken aside under tented foil.
Step 03
In the same pan, add onions, carrots, and the remaining garlic. Sauté for about 3 minutes, then add peas and cook until softened, about 2 more minutes. Season with freshly cracked pepper.
Step 04
Increase heat to high, add 3 tablespoons butter, and add the cold rice in an even layer to maximize surface contact. Drizzle soy sauce and sesame oil over the rice. Cook for 4-5 minutes, stirring occasionally, allowing the rice to crisp and brown.
Step 05
Scoot the rice to one side, add 1 tablespoon butter, and crack the eggs directly into the pan. Season eggs with pepper, scramble them, and mix into the rice.
Step 06
Fold the cooked chicken and diced mango into the rice. Warm the mango through without letting it become mushy. Adjust seasoning with additional soy sauce or sesame oil if needed. Serve immediately.
Tips
- To quickly prepare cold rice, spread freshly cooked rice on a baking sheet in a thin layer, let it cool for 5-10 minutes, and refrigerate or freeze for 15-30 minutes.
Required Tools
- Large skillet or wok
- Small mixing bowl
- Zip-top bag
- Spoon or spatula
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