Description
A delicious and vibrant Mango Chicken Fried Rice recipe that combines tender chicken, sweet mango, and colorful vegetables for a satisfying meal.
Ingredients
- 2 cups cooked jasmine rice (preferably day-old)
- 1 pound boneless, skinless chicken breast, diced
- 1 ripe mango, peeled and diced
- 1 cup frozen peas and carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Add the frozen peas and carrots, cooking for another 2-3 minutes until heated through.
- Stir in the cooked jasmine rice, breaking up any clumps. Add the soy sauce and oyster sauce, mixing well to combine.
- Return the cooked chicken to the skillet along with the diced mango and sliced green onions. Drizzle with sesame oil and stir everything together gently, cooking for an additional 2-3 minutes until heated through.
- Taste and adjust seasoning with more salt, pepper, or soy sauce if needed. Garnish with fresh cilantro if desired before serving.
Notes
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of oyster sauce.
- Add a splash of lime juice for a zesty kick or toss in some chopped bell peppers for extra crunch and color.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg