Mango Chicken Fried Rice (Printer-Friendly Version)

Juicy mango and tender chicken paired with buttery golden rice for a vibrant, flavor-filled one-pan meal.

# What You'll Need:

→ Marinade

01 - 2 tablespoons soy sauce
02 - 1 tablespoon brown sugar
03 - 1 tablespoon water

→ Main Ingredients

04 - 1 pound boneless, skinless chicken breast or thighs, diced
05 - 3 cups cooked white rice, cooled (day old preferred)
06 - 2 tablespoons olive oil
07 - 1 small yellow onion, diced
08 - 1 medium carrot, peeled and diced
09 - 2 cloves garlic, minced
10 - 1/2 cup frozen green peas
11 - 4 tablespoons unsalted butter, divided
12 - 1 fresh mango, peeled and diced
13 - 2 large eggs
14 - 2 tablespoons soy sauce
15 - 1 tablespoon toasted sesame oil
16 - 1/2 teaspoon freshly ground black pepper

# Steps to Follow:

01 - In a small bowl, whisk together soy sauce, brown sugar, and water. Microwave for 30 seconds until the sugar dissolves. Combine the mixture with diced chicken in a resealable bag and marinate while preparing other ingredients.
02 - If not using day old rice, cook rice according to package instructions. Spread cooked rice on a tray and let cool for 5-10 minutes. Chill in the refrigerator or freezer for 15-30 minutes until cold.
03 - Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Drain the marinade from the chicken. Sauté chicken pieces 2-3 minutes per side until thoroughly cooked. Remove chicken from the pan and set aside.
04 - Add diced onion, carrot, and minced garlic to the pan. Cook, stirring frequently, for 3 minutes. Add peas and cook an additional 2 minutes until vegetables are tender.
05 - Increase heat to high. Add 3 tablespoons butter to the pan. Add cold rice, spreading it evenly. Drizzle 2 tablespoons soy sauce and 1 tablespoon toasted sesame oil over the rice. Fry rice for 4-5 minutes, allowing it to brown and crisp between stirs.
06 - Push the fried rice aside. Add 1 tablespoon butter. Crack eggs directly onto the pan and season with black pepper. Scramble and cook eggs thoroughly, then fold them into the rice mixture.
07 - Remove pan from heat. Gently fold in diced mango and cooked chicken. Taste and adjust with additional soy sauce or sesame oil if needed. Serve immediately, garnished as desired.

# Additional Tips:

01 - Use day old or thoroughly chilled rice to achieve the optimal texture and prevent clumping.

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