Description
A delightful fusion dish combining the sweetness of mango with the savory flavors of chicken and fried rice.
Ingredients
Scale
- 60 ml soy sauce
- 60 ml water
- 2 tablespoons brown sugar
- 680 g chicken breast or thighs, diced
- 1 small white onion, minced
- 2 medium carrots, peeled and diced
- 8 cloves garlic, minced and divided
- 110 g frozen peas
- 900 g cooked rice
- 6 tablespoons unsalted butter
- 60 ml soy sauce, divided
- 2 tablespoons toasted sesame oil
- 3 large eggs
- 1 large mango, diced
- 3 tablespoons olive oil
- Freshly cracked black pepper, to taste
Instructions
- Combine soy sauce, water, and brown sugar in a small bowl. Microwave for 30 seconds until the sugar dissolves. In a zip-top bag, add diced chicken and pour marinade over. Seal and marinate while preparing other ingredients.
- Heat 2–3 tablespoons olive oil in a large sauté pan or wok over medium-high heat. Remove chicken from marinade, drain well, and add to the pan. Cook undisturbed for 2–3 minutes per side, until browned and fully cooked.
- Add 1 tablespoon minced garlic and 1 tablespoon butter to the chicken. Sauté for 30 seconds, mixing with the chicken. Remove the chicken and cover with foil to keep warm.
- In the same pan, add onions, carrots, and the remaining garlic. Sauté for 3 minutes, then add peas and cook for an additional 2 minutes until vegetables are softened. Season with freshly cracked black pepper.
- Increase heat to high. Add 3 tablespoons butter and spread cold rice evenly in the pan for optimal caramelisation. Drizzle with soy sauce and sesame oil. Fry for 4–5 minutes, stirring occasionally; allow rice to crisp undisturbed between stirs.
- Push rice to one side of the pan. Add 1 tablespoon butter to the cleared area, then crack eggs directly in. Season with pepper and scramble, mixing just until set. Incorporate scrambled eggs into the rice.
- Fold reserved chicken and diced mango gently into the hot rice, allowing mango to warm without breaking down. Adjust seasoning with additional soy sauce or sesame oil to taste before serving.
Notes
- Ensure that the rice is cold for the best texture and frying results.
- Feel free to add additional vegetables according to preference.
- Adjust the amount of soy sauce based on taste preferences.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stir frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 200 mg