Name: Mango Chicken Fried Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 60 ml soy sauce; 60 ml water; 2 tablespoons brown sugar; 680 g chicken breast or thighs, diced; 1 small white onion, minced; 2 medium carrots, peeled and diced; 8 cloves garlic, minced and divided; 110 g frozen peas; 900 g cooked rice; 6 tablespoons unsalted butter; 60 ml soy sauce, divided; 2 tablespoons toasted sesame oil; 3 large eggs; 1 large mango, diced; 3 tablespoons olive oil; Freshly cracked black pepper, to taste

Description

Mango Chicken Fried Rice is a delightful dish that captures the essence of Asian cuisine while adding a unique twist with the sweetness of ripe mango.

Ingredients

Scale

60 ml soy sauce
60 ml water
2 tablespoons brown sugar
680 g chicken breast or thighs, diced
1 small white onion, minced
2 medium carrots, peeled and diced
8 cloves garlic, minced and divided
110 g frozen peas
900 g cooked rice
6 tablespoons unsalted butter
60 ml soy sauce, divided
2 tablespoons toasted sesame oil
3 large eggs
1 large mango, diced
3 tablespoons olive oil
Freshly cracked black pepper, to taste

Instructions

In a small bowl, combine the soy sauce, water, and brown sugar. Microwave this mixture for about 30 seconds, just long enough for the sugar to dissolve completely. This marinade is key to imparting flavor into the chicken, so ensure it’s well-mixed. Place your diced chicken into a zip-top bag and pour the marinade over it. Seal the bag tightly, ensuring the chicken is evenly coated, and let it marinate while you prepare the other ingredients.
Heat 2-3 tablespoons of olive oil in a large sauté pan or wok over medium-high heat. Once the oil is hot, remove the chicken from the marinade and allow any excess liquid to drain before adding it to the pan. Cook the chicken undisturbed for 2-3 minutes on each side or until it’s golden brown and cooked through. This method ensures a nice sear on the chicken, adding depth of flavor to the dish. After cooking, transfer the chicken to a plate and cover it with foil to keep it warm.
In the same pan that held the chicken, add the minced onion, diced carrots, and 1 tablespoon of minced garlic. Sauté the mixture for approximately 3 minutes until the vegetables soften. Next, add the frozen peas and continue cooking for an additional 2 minutes, stirring occasionally, and seasoning the mixture with freshly cracked black pepper to taste. This step adds a lovely array of colors and textures to your dish, making it visually appealing.
Raise the heat to high and add 3 tablespoons of butter to the pan containing the sautéed vegetables. Spread the cold, cooked rice evenly across the surface for optimal caramelization. Drizzle in some soy sauce and sesame oil, frying the rice for about 4-5 minutes. Stir occasionally while allowing the rice to crisp slightly. The goal is to enhance the rice’s flavor through frying while preventing it from becoming mushy, which is why cold rice works best.
After frying the rice, push it to one side of the pan to create space for the next step. In the cleared area, melt 1 tablespoon of butter, then crack the eggs directly into this space, seasoning with pepper. Scramble the eggs gently until they are just set, and then incorporate them into the fried rice. This step adds protein to the dish and enhances its richness.
Gently fold the reserved chicken and diced mango into the hot rice, allowing the mango to warm through without breaking down. This ensures that every bite is packed with flavor, and the mango adds a beautiful contrast in taste and texture. Taste the dish and adjust the seasoning with additional soy sauce or sesame oil if desired. Your Mango Chicken Fried Rice is now ready to be served!

Notes

For best results, use day-old rice to maintain a non-mushy texture when frying.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner

Nutrition

Calories: 650 kcal
Sodium: 800 mg
Protein: 30 g