Forget the delivery apps! This Mango Chicken Fried Rice recipe is your new weeknight hero. It’s a vibrant, flavor-packed dish that perfectly balances the tropical sweetness of mango with savory, juicy chicken and perfectly stir-fried rice. You’ll be shocked at how quickly this restaurant-quality meal comes together right in your own kitchen. It’s the ultimate upgrade to your dinner routine, combining simple ingredients into something truly special.
This isn’t just another fried rice recipe; it’s a celebration of textures and tastes. Each bite is loaded with tender chicken, sweet bursts of mango, crisp vegetables, and that irresistible savory sauce that coats every single grain of rice. It’s a complete meal in one pan that the whole family will love.
Why You’ll Love This Mango Chicken Fried Rice
This recipe is a game-changer for busy weeknights and a fantastic way to use up leftover rice. It’s incredibly versatile and comes together in under 30 minutes.
- Quick & Easy: From prep to plate in less than 30 minutes, making it perfect for a weeknight dinner.
- Flavor Explosion: The combination of sweet mango, savory soy sauce, and tender chicken creates an unforgettable taste.
- Better Than Takeout: It’s fresher, healthier, and more flavorful than any delivery option. You control the ingredients, like in this healthy chicken and rice casserole.
- One-Pan Meal: Minimal cleanup makes this dish even more appealing for a hassle-free cooking experience.
The Perfect Ingredients for Mango Chicken Fried Rice
The key to incredible fried rice is using quality ingredients. Day-old, chilled rice is non-negotiable for that perfect texture. It prevents the rice from getting mushy and helps it fry up beautifully.
For the Chicken & Marinade
- Chicken Breast: One pound of boneless, skinless chicken breast, cut into bite-sized pieces.
- Soy Sauce: Two tablespoons of low-sodium soy sauce for a savory, umami base.
- Cornstarch: One tablespoon to create a light coating that keeps the chicken tender and juicy.
- White Pepper: A pinch for a subtle, earthy heat.
For the Fried Rice
- Cooked Rice: Four cups of chilled, day-old jasmine or long-grain white rice. This is the secret to perfect fried rice!
- Mango: One large, ripe but firm mango, diced. You want it sweet, but firm enough to hold its shape.
- Vegetable Oil: Two tablespoons, for stir-frying.
- Garlic & Ginger: Two cloves of minced garlic and one tablespoon of freshly grated ginger for an aromatic foundation.
- Vegetables: One red bell pepper and three scallions, chopped. Carrots and peas are also great additions.
- Eggs: Two large eggs, lightly beaten.
- Oyster Sauce: Two tablespoons for a deep, savory flavor. For a different flavor profile, you could try something like this creamy Marry Me Chicken.
- Sesame Oil: One teaspoon, for a nutty, aromatic finish.
- Lime Juice: Freshly squeezed, to brighten all the flavors.
How to Make Mango Chicken Fried Rice Step-by-Step
Follow these simple steps for a flawless Mango Chicken Fried Rice every time. The key is to have all your ingredients prepped and ready to go before you start cooking, as the stir-frying process moves very quickly.
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, soy sauce, cornstarch, and white pepper. Toss to coat and set aside for at least 10 minutes.
- Cook the Chicken: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Sauté Aromatics: Add the remaining tablespoon of oil to the skillet. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- Scramble the Eggs: Push the garlic and ginger to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just cooked. Break them up into small pieces.
- Fry the Rice: Add the chilled rice, red bell pepper, and the white parts of the scallions to the skillet. Stir-fry for 3-4 minutes, breaking up any clumps, until the rice is heated through.
- Combine & Sauce: Return the cooked chicken to the skillet. Add the soy sauce and oyster sauce, and stir everything together until well combined.
- Fold in Mango: Gently fold in the diced mango and the green parts of the scallions. Cook for one more minute, just enough to warm the mango through without it becoming mushy.
- Finish & Serve: Remove from heat and stir in the sesame oil and a squeeze of fresh lime juice. Serve immediately, garnished with extra scallions if desired.
Pro Tips for Restaurant-Quality Fried Rice
Want to elevate your fried rice game? These simple tips make all the difference.
- Use Day-Old Rice: This is the most crucial tip! Chilled, leftover rice is drier and firmer, preventing a sticky, mushy result.
- High Heat is Key: A hot wok or skillet ensures the ingredients stir-fry instead of steam, creating that signature “wok hei” flavor.
- Don’t Overcrowd the Pan: Cook in batches if necessary. Overcrowding lowers the temperature and leads to steamed, soggy ingredients. Much like when preparing a chicken lasagna bake, giving ingredients space is crucial.
- Prep Everything First: “Mise en place” is essential for stir-frying. Have all your ingredients chopped and measured before you turn on the stove.
What to Serve with Your Fried Rice
While this Mango Chicken Fried Rice is a fantastic one-pan meal, you can easily round it out with a few simple sides. A light cucumber salad, steamed edamame, or some crispy spring rolls would all be excellent accompaniments. For a different appetizer idea, try these bacon-wrapped goat cheese bites.
Storage and Reheating Instructions
Store leftover fried rice in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat with a splash of water or oil to help steam and revive the rice. You can also microwave it, but the texture is best when reheated on the stovetop.
Frequently Asked Questions About Mango Chicken Fried Rice
Absolutely! To add some heat, you can add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. You could also add some thinly sliced Thai chilies along with the garlic and ginger for a spicier kick.
To prevent mushy mango, choose a mango that is ripe but still firm to the touch. Most importantly, add the diced mango during the last minute of cooking. You only want to warm it through, not cook it down.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat it in a hot skillet with a little bit of oil.
This dish is a complete meal on its own, but it pairs wonderfully with a side of steamed broccoli, a simple cucumber salad, or crispy spring rolls to round out the meal.
The best rice for fried rice is medium to long-grain rice that has been cooked and chilled overnight. Day-old jasmine or white rice is ideal because it’s drier and less sticky, which allows the grains to separate and fry perfectly without getting mushy.
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Mango Chicken Fried Rice (Better Than Takeout)
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces, soy sauce, cornstarch, and white pepper. Toss to coat and set aside for at least 10 minutes.
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
- Add the remaining tablespoon of oil to the skillet. Add the garlic and ginger and cook until fragrant, about 30 seconds.
- Push the garlic and ginger to one side of the skillet. Pour the beaten eggs onto the empty side and scramble until just cooked. Break them up into small pieces.
- Add the chilled rice, red bell pepper, and the white parts of the scallions to the skillet. Stir-fry for 3-4 minutes, breaking up any clumps, until the rice is heated through.
- Return the cooked chicken to the skillet. Add the soy sauce and oyster sauce, and stir everything together until well combined.
- Gently fold in the diced mango and the green parts of the scallions. Cook for one more minute, just enough to warm the mango through without it becoming mushy.
- Remove from heat and stir in the sesame oil and a squeeze of fresh lime juice. Serve immediately.
Notes
High Heat is Key: A hot wok or skillet ensures the ingredients stir-fry instead of steam.
Prep Everything First: Have all your ingredients chopped and measured before you turn on the stove.
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