Looking for a quick, flavorful meal that combines sweet and savory perfection? Mango Chicken Fried Rice is the answer. This colorful dish brings together juicy chicken, sweet ripe mango, fluffy rice, and vibrant veggies — all tossed in a light, savory sauce for a tropical twist that’s ready in just 30 minutes.
Why You’ll Love This Mango Chicken Fried Rice
- Quick & easy – Ready in 30 minutes using simple pantry staples.
- Balanced flavors – Sweet mango meets savory chicken and soy.
- Family-friendly – Mild, wholesome, and packed with protein and vitamins.
- Perfect for leftovers – Cold rice works best, so it’s a smart way to repurpose yesterday’s rice.
- Customizable – Add your favorite veggies or swap chicken for tofu or shrimp.
Ingredients for Mango Chicken Fried Rice
Chicken Marinade
- 1 lb chicken breast or thighs, diced
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp water
Fried Rice Base
- 3 cups cooked jasmine rice (preferably chilled overnight)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 eggs, beaten
- ½ cup diced onion
- ½ cup diced carrots
- ½ cup frozen peas
- 2 garlic cloves, minced
Flavor & Finishing
- 1 tbsp sesame oil
- 1 ripe mango, diced
- Salt and black pepper to taste
- Optional garnish: sliced green onions or sesame seeds
Ingredient Notes
- Rice: Chilled leftover rice works best — it stays firm and doesn’t clump.
- Mango: Use a ripe but slightly firm mango for the perfect balance of sweetness and texture.
- Soy sauce: Choose low-sodium if you prefer a lighter salt level.
- Protein swaps: Try shrimp, tofu, or tempeh for variety.
- No sesame oil? Substitute with a few drops of toasted sunflower oil or a drizzle of olive oil.
Step-by-Step Instructions
Step 1 – Marinate the Chicken
In a small bowl, combine soy sauce, brown sugar, and water. Add diced chicken, toss well, and let marinate for 10 minutes. This gives the chicken a savory-sweet base flavor.
Step 2 – Cook the Chicken
Heat olive oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook until golden brown and fully cooked through. Remove and set aside.
Step 3 – Sauté the Vegetables
In the same pan, melt the butter. Add onion, carrots, and garlic. Sauté for 2–3 minutes until fragrant. Stir in the peas and cook for another minute.
Step 4 – Fry the Rice
Add the cooked rice to the pan. Stir continuously, pressing down lightly with a spatula to separate clumps. Drizzle with soy sauce and sesame oil. Cook for 4–5 minutes until the rice becomes slightly crisp.
Step 5 – Add Eggs
Push the rice to one side of the pan. Pour in beaten eggs on the other side, scrambling gently until cooked. Mix the eggs into the rice evenly.
Step 6 – Combine & Serve
Add the cooked chicken back into the pan. Fold in diced mango and toss everything together gently. Season with salt and pepper to taste. Serve hot, topped with green onions or sesame seeds.
Pro Tips for Success
- Use cold rice: Freshly cooked rice turns mushy — chilled rice fries beautifully.
- Don’t overmix: Let the rice sit for a few seconds between stirs to crisp up.
- Balance the flavors: Add extra soy sauce or a splash of lime juice to adjust taste.
- Add crunch: Cashews or roasted peanuts make a great garnish.
- Make it spicy: Add chili flakes or a bit of sriracha for heat.
- Cook in batches: If doubling the recipe, fry in two rounds to avoid steaming the rice.
Flavor Variations
- Spicy Mango Fried Rice: Add diced chili or hot sauce for a kick.
- Hawaiian Twist: Add pineapple chunks along with mango.
- Vegetarian Version: Replace chicken with tofu and increase veggies.
- Coconut Mango Rice: Stir in 2 tbsp coconut milk for richness.
- Asian Fusion Style: Add a splash of rice vinegar and sprinkle with sesame seeds.
Serving Suggestions
- Serve alongside fresh cucumber slices or a green salad for balance.
- Top with fried shallots or crushed peanuts for added texture.
- Pair with iced green tea or a mango lassi for a refreshing finish.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat with a splash of water to restore moisture.
- Freeze: Cool completely, then store in freezer-safe bags for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 48 g |
| Fat | 12 g |
| Fiber | 3 g |
| Sodium | 780 mg |
FAQ About Mango Chicken Fried Rice
How do I prevent fried rice from becoming soggy?
Always use day-old, chilled rice. Fresh rice releases moisture when stir-fried, making it mushy.
Can I use frozen mango?
Yes! Just thaw and pat dry before adding to avoid extra water in the rice.
Is mango fried rice healthy?
Absolutely. It’s a balanced meal with lean protein, fruit, and veggies — low in added fat and sugar.
Can I make this recipe vegan?
Yes. Replace chicken with tofu and eggs with a plant-based scramble or omit them entirely.
What kind of rice works best?
Jasmine or basmati rice are great choices — both stay fluffy and fragrant.
Final Thoughts
This Mango Chicken Fried Rice is everything you want in a weeknight meal — colorful, comforting, and packed with flavor. Whether you’re using leftover rice or making it fresh, the combination of sweet mango and savory chicken creates an irresistible balance. It’s a quick, healthy dinner you’ll want to make again and again!
Print
30-Minute Mango Chicken Fried Rice for Dinner Tonight
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Sweet and savory Mango Chicken Fried Rice with juicy chicken, ripe mango, and crisp veggies — a perfect 30-minute dinner.
Ingredients
1 lb chicken breast or thighs, diced
2 tbsp soy sauce
1 tbsp brown sugar
1 tbsp water
3 cups cooked jasmine rice
1 tbsp olive oil
1 tbsp unsalted butter
2 eggs, beaten
½ cup diced onion
½ cup diced carrots
½ cup frozen peas
2 garlic cloves, minced
1 tbsp sesame oil
1 ripe mango, diced
Salt and pepper to taste
Green onions or sesame seeds for garnish
Instructions
1. Marinate chicken with soy sauce, brown sugar, and water for 10 minutes.
2. Cook chicken in a large skillet until golden brown, then set aside.
3. Sauté onion, carrots, and garlic in butter for 2–3 minutes.
4. Add peas, then stir in cooked rice and sesame oil.
5. Scramble eggs on one side of the pan, then mix into rice.
6. Fold in chicken and diced mango. Season and serve hot.
Notes
Use chilled rice for best texture.
Swap chicken with tofu for a vegetarian version.
Add chili flakes for extra heat.
Garnish with green onions or sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg
