Mango Chicken Fried Rice

Step 01

Whisk together the marinade ingredients in a small bowl and microwave for 30 seconds, or until the brown sugar is dissolved. Place the diced chicken into a zip-top bag and pour the marinade over the chicken chunks. Marinate while prepping the other ingredients.

Step 02

Using a griddle, large sauté pan, or wok, heat 2-3 tablespoons of olive oil over medium-high heat. Drain the marinade from the chicken and add the chicken to the pan. Cook for 2-3 minutes per side, undisturbed, until the chicken is cooked through. Add 1 tablespoon of garlic and 1 tablespoon butter, sauté for 30 seconds, tossing with the chicken. Remove the chicken and set aside under tented foil.

Step 03

Add onions, carrots, and the remaining garlic to the pan. Sauté for about 3 minutes, then add the peas. Cook until everything is soft, about 2 more minutes. Add freshly cracked pepper, but no salt as the soy sauce will serve as the salt source.

Step 04

Increase the heat to high, add 3 tablespoons of butter, and add the cold rice. Spread the rice in an even layer to make surface contact with the pan. Drizzle the soy sauce and sesame oil directly over the rice. Cook for 4-5 minutes, stirring occasionally, but allow the rice to sit undisturbed between stirs to get it crisped and browned.

Step 05

Scoot the rice to the side of the pan, add 1 more tablespoon of butter, and crack the eggs directly over the butter. Add pepper and whisk to scramble. Cook the eggs fully and then incorporate them into the rice.

Step 06

Remove the pan from the heat and fold in the cooked chicken and diced mango. Mix gently to warm the mango through without making it mushy. Taste the fried rice and adjust seasoning by adding more soy sauce or sesame oil if necessary.