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An extreme close-up shot of mango chicken fried rice, showing the texture of the individual rice grains, pieces of chicken, and diced mango.

Mango Chicken Fried Rice (Better Than Takeout)

This better-than-takeout Mango Chicken Fried Rice is a quick, easy, and flavor-packed weeknight dinner. It perfectly balances sweet mango, savory chicken, and fluffy fried rice for a delicious one-pan meal ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai-Inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb boneless, skinless chicken breast cut into bite-sized pieces
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 1 pinch white pepper
Fried Rice
  • 4 cups chilled, day-old jasmine rice
  • 1 large ripe but firm mango diced
  • 2 tbsp vegetable oil divided
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 red bell pepper chopped
  • 3 scallions chopped, whites and greens separated
  • 2 large eggs lightly beaten
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp fresh lime juice

Equipment

  • 1 Large Skillet or Wok
  • 2 Mixing Bowls

Method
 

  1. 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.
  2. 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.
  3. Add the remaining tablespoon of oil to the skillet. Add the garlic and ginger and cook until fragrant, about 30 seconds.
  4. 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.
  5. 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.
  6. Return the cooked chicken to the skillet. Add the soy sauce and oyster sauce, and stir everything together until well combined.
  7. 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.
  8. Remove from heat and stir in the sesame oil and a squeeze of fresh lime juice. Serve immediately.

Notes

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.
Prep Everything First: Have all your ingredients chopped and measured before you turn on the stove.