Mango Chicken Fried Rice

Mango Chicken Fried Rice

A Sweet & Savory Twist on a Takeout Favorite

This Mango Chicken Fried Rice is a tropical, flavor-packed dish that brings together the savory goodness of stir-fried chicken, fluffy rice, and juicy mango chunks. With a touch of soy, garlic, and a hint of heat, every bite is sweet, savory, and satisfying. Perfect for busy weeknights or a fun twist on your usual takeout night!

Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

Main Ingredients:

2 cups cooked jasmine rice (preferably day-old)

1 tablespoon vegetable oil (or sesame oil for extra flavor)

1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

1 ripe mango, diced

2 eggs, lightly beaten

3 garlic cloves, minced

½ small red onion or 2 green onions, chopped

1 small bell pepper, diced (optional)

½ cup frozen peas or mixed vegetables (optional)

Salt & pepper to taste

For the Sauce:

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional for depth)

1 teaspoon fish sauce (optional)

1 teaspoon sriracha or chili flakes (optional, for heat)

1 teaspoon brown sugar or honey

Juice of ½ a lime

Instructions

Prepare Your Ingredients

Have everything chopped and ready before you start cooking. Fried rice comes together quickly!

Cook the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove from the pan and set aside.

Scramble the Eggs

In the same pan, add a bit more oil if needed. Pour in the beaten eggs and scramble quickly. Once just set, push them to one side of the pan.

Sauté Aromatics and Veggies

Add garlic, red onion (or green onions), bell pepper, and peas to the other side of the pan. Stir-fry for 2–3 minutes until softened and fragrant.

Add the Rice

Add the cold, day-old rice to the pan. Break up any clumps with a spatula and stir everything together over medium-high heat.

Return the Chicken and Add Sauce

Return the cooked chicken to the pan. Pour in the sauce (soy sauce, oyster sauce, fish sauce, sriracha, lime juice, and sugar). Stir well to evenly coat everything.

Add the Mango

Gently fold in the diced mango. Cook for 1–2 more minutes, just until the mango is warmed through but still fresh and juicy.

Serve

Remove from heat and serve hot. Garnish with extra green onions, chopped cilantro, or crushed peanuts if desired.

Tips for the Best Mango Chicken Fried Rice

Use Day-Old Rice

Cold, leftover rice is ideal—it’s drier and separates better during stir-frying, preventing mushy fried rice.

Dice Mango Just Ripe

Use a ripe but firm mango (like a Honey or Ataulfo mango) so it holds its shape when tossed into the hot pan.

Prep Everything First

Fried rice cooks quickly, so chop all veggies, mix your sauce, and beat the eggs before you start.

Cook on High Heat

Using high heat ensures the rice fries properly and doesn’t steam. A wok or large nonstick skillet works best.

Taste and Adjust

Taste before serving—you may want more soy sauce, a squeeze of lime, or extra spice to balance the sweetness of the mango.

Variations to Try

Spicy Mango Chicken Fried Rice

Add sliced fresh chili, extra sriracha, or chili garlic sauce.

Stir in a spoonful of Thai red curry paste for a bold, spicy flavor.

Vegetarian Version

Skip the chicken and use tofu, tempeh, or just extra veggies.

Add more plant-based protein like edamame or chickpeas.

Tropical Fried Rice

Add diced pineapple along with or instead of mango for a tropical combo.

Finish with a handful of shredded coconut or toasted cashews.

Garlic-Lovers Version

Use 4–5 cloves of garlic for a rich, savory base.

Add garlic chili oil as a finishing drizzle.

Breakfast-Style Fried Rice

Add more eggs and some crispy bacon or ham.

Top with a fried egg for a hearty, savory breakfast.

Low-Carb Option

Replace rice with cauliflower rice for a grain-free, lower-carb alternative.

Adjust cook time down slightly to avoid overcooking the cauliflower.

Q&A – Frequently Asked Questions

Q: Can I use freshly cooked rice instead of day-old?

A: Yes, but it’s best to spread the freshly cooked rice out on a tray and let it cool for 30–60 minutes in the fridge to reduce moisture and prevent clumping during stir-frying.

Q: What kind of mango is best for this recipe?

A: Use a ripe but firm mango like Ataulfo, Honey, or Tommy Atkins. Avoid overly soft mangos—they may turn mushy during cooking.

Q: Can I make this dish vegetarian?

A: Absolutely. Skip the chicken and add tofu, tempeh, or just more vegetables like bell peppers, snap peas, or mushrooms.

Q: How long does it keep in the fridge?

A: Store leftovers in an airtight container for up to 3–4 days. Reheat in a skillet over medium heat for best texture.

Q: Can I use frozen mango?

A: Yes, but thaw it first and gently pat it dry with paper towels to avoid excess moisture in the pan.

Nutrition Information (Estimated per serving – 4 servings)

Nutritional values may vary depending on ingredients and portions used.

Conclusion

Mango Chicken Fried Rice is a colorful, flavorful fusion dish that turns pantry staples and fresh produce into something exciting and tropical. The sweet mango balances perfectly with the savory chicken, fluffy rice, and umami-rich sauce—plus, it’s ready in just 30 minutes!

Whether you’re whipping it up for a weeknight dinner, meal prepping, or looking to impress with something just a little different, this dish delivers bright flavor, vibrant color, and satisfying texture every time.