Mango Chicken Fried Rice

This buttery mango chicken fried rice is packed with tender bites of chicken and juicy mango, all cooked in one pan for a fast and totally satisfying meal. I fell in love with the combination of savory chicken and the sweetness of mango when trying to use up leftovers one summer night and now it is my go-to for mixing up the fried rice routine. Ready in half an hour and miles better than takeout, this dish brings out bright flavor in every bite.

You honestly will not believe how good the butter and sesame oil make this. I first whipped this up on a weeknight after my kids’ soccer practice and now I always keep mango on hand just for this dish.

Ingredients

• Chicken: Works with either breast or thighs for juicy fried pieces that soak up the marinade
• Soy sauce, brown sugar, and water: In the chicken marinade add that classic savory sweet balance
• Day old rice: Gives you chewy grains and prevents sogginess make it fresh and chill if you are short on time
• Butter: Essential for browning and gives that hibachi restaurant richness
• Fresh mango (diced small): Brings a sweet juicy pop that makes every bite fun
• Egg: Scrambled right in the same pan adds protein and helps the rice hold together
• Garlic: Use freshly minced for bright punchy flavor avoid jarred versions that dull the taste
• Onion: Yellow or white is best for aromatic sweetness
• Peas and carrots: Add color and crunch fresh carrots taste best but frozen work
• Toasted sesame oil: Infuses nutty aroma do not skip this if you love flavor
• Soy sauce: Flavors the rice keep some extra on hand to adjust seasoning to taste

Instructions

Marinade The Chicken:

Combine soy sauce, brown sugar, and water in a small bowl, microwave until sugar dissolves. Place diced chicken into a zip-top bag, pour over marinade. Seal and let sit while you prepare the rice and veggies. This lets the flavor penetrate the meat and keeps it juicy.

Make The Rice:

If using fresh rice, cook according to package instructions. Spread on a baking sheet to cool fast. Place in fridge or freezer until completely cold, about fifteen to thirty minutes. Cold rice gives you the right texture for frying.

Cook The Chicken:

Heat olive oil on a large pan or wok over medium-high. Drain the marinade, then add chicken in a single layer. Cook two to three minutes per side without moving to get golden edges. Set aside when fully cooked.

Sauté Aromatics and Veggies:

In the same pan, add a little more oil, then onion, diced carrots, and minced garlic. Sauté for three minutes until softened, then add peas. Sauté two minutes more. The mix should be fragrant and just turning tender.

Crisp the Rice:

Turn heat to high. Add butter and the chilled rice. Spread rice across the pan to maximize surface contact. Let sit undisturbed for several minutes between stirs so sections can crisp up. Drizzle with soy sauce and sesame oil. Stir occasionally for deep flavor.

Scramble The Egg:

Push the rice to one side. Add butter. Heat until melted then pour in beaten eggs. Season with pepper. Scramble gently then fold through the rice breaking it up into small pieces.

Finish with Mango:

Take the pan off heat. Gently fold in fresh mango. The warm rice will bring out the mango’s sweetness while keeping it from turning mushy. Adjust seasoning with extra soy sauce or sesame oil if needed.

I cannot get enough of ripe mango in savory dishes. It really transforms fried rice from simple to special and always reminds me of that spontaneous dinner party when friends asked for seconds before I could even sit down.

Storage Tips

Cool leftovers completely before storing them in airtight containers in the refrigerator. The rice stays good for up to four days. If planning to freeze, portion it out and store for up to one month. Reheat with a splash of water or broth to keep the rice from drying out.

Ingredient Substitutions

Swap the chicken for shrimp, tofu, or even thin strips of steak if you want to switch up the protein. For the mango, try diced pineapple for another sweet twist. Vegan butter and tamari can replace dairy butter and soy sauce for a gluten-free or dairy-free version.

Serving Suggestions

I love to garnish with green onions and extra sesame seeds. Try serving alongside spring rolls or with Thai peanut noodles for a complete meal. It is a hit as both a main course or a flavorful side.

Cultural Note

Fried rice is a classic throughout Asia but adding fruit like mango or pineapple is especially popular in Thai and Malaysian inspired versions. This playful touch takes a simple stir fry to a festive level and makes the most of seasonal produce.

Seasonal Adaptations

Use ripe peaches or pineapple when mango is not available. Add a handful of snap peas or summer squash for seasonal color. Substitute parsnip or butternut squash for carrots in the colder months.

Success Stories

The very first time my dad tried this rice he asked for the recipe and now it is his signature dish for potlucks. A neighbor told me it convinced her picky eater to love both mango and veggies. Proof that even simple meals can become family favorites.

Freezer Meal Conversion

Divide cooled rice into meal-size containers. Press flat for faster freezing and thawing. Reheat straight from frozen with a bit of broth in a covered skillet over medium heat.

This recipe brings an irresistible sweet-savory combo to your table with less effort than takeout. Leftovers taste just as impressive as the first bite!

Common Questions About Recipes

→ Can I substitute mango with another fruit?

Yes, pineapple is a great alternative, adding a similar sweetness and texture to the dish.

→ What type of rice works best?

Day-old short or long grain rice is ideal as it stays separate and gets that classic fried texture.

→ How do I keep the rice from getting mushy?

Use cold, cooked rice and let it crisp in the pan, stirring only occasionally to let it brown.

→ Is this dish suitable for meal prep?

Absolutely! Store in airtight containers and reheat with a splash of broth for best results.

→ Can I make this vegetarian?

Yes, omit chicken or swap with tofu for a delicious meatless version.

→ What sauce enhances the flavor?

Try a drizzle of toasted sesame oil and soy sauce for added depth and richness.