A bright, one-pan fried rice featuring juicy mango, tender chicken, veggies, and savory umami flavors—fresh, vibrant, and ready in under 40 minutes.

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In a small bowl, whisk ¼ cup soy sauce, water, and brown sugar; microwave 30 seconds until sugar dissolves. Pour over diced chicken in a zip-top bag; marinate while prepping.
Heat 1 Tbsp olive oil in a wok or large skillet over medium-high. Drain chicken, add to pan; cook 2–3 minutes per side until cooked through. Remove and set aside.
Add onion, carrots, and half the garlic; sauté about 3 minutes. Stir in peas and remaining garlic; cook about 2 minutes until veggies soften.
Increase heat to high. Add 3 Tbsp butter and chilled rice, spreading in an even layer; let crisp (4–5 minutes), stirring occasionally. Drizzle soy sauce and sesame oil over rice while cooking.
Push rice to one side; add 1 Tbsp butter to empty side, crack in eggs, season with pepper, scramble until set, then fold into rice.
Return chicken to pan; fold in diced mango just until warmed (don’t overcook mango). Taste and adjust seasoning with more soy or sesame oil if needed.
Serve hot, garnished with extra black pepper or sliced scallions if desired.

For best texture, use chilled, day-old rice. If using freshly cooked rice, spread on a tray and cool in the fridge/freezer 15–30 minutes before frying.
Butter adds richness and helps crisp the rice—don’t skip it!
Leftovers? Reheat with a splash of water or broth and a pat of butter to rehydrate.
Swap chicken for shrimp, steak, or tofu; mango can be replaced with pineapple in a pinch.