01 -
Whisk together soy sauce, water, and brown sugar in a small bowl. Microwave for 30 seconds or until the sugar is dissolved. Pour the marinade into a zip-top bag over diced chicken and let it marinate while preparing the remaining ingredients.
02 -
Heat 2-3 tablespoons olive oil in a large skillet or wok over medium-high heat. Drain the marinade from the chicken and cook the chicken for 2-3 minutes per side until cooked through. Add 1 tablespoon garlic and 1 tablespoon butter, sauté for 30 seconds, and set the chicken aside under tented foil.
03 -
In the same pan, add onions, carrots, and the remaining garlic. Sauté for about 3 minutes, then add peas and cook until softened, about 2 more minutes. Season with freshly cracked pepper.
04 -
Increase heat to high, add 3 tablespoons butter, and add the cold rice in an even layer to maximize surface contact. Drizzle soy sauce and sesame oil over the rice. Cook for 4-5 minutes, stirring occasionally, allowing the rice to crisp and brown.
05 -
Scoot the rice to one side, add 1 tablespoon butter, and crack the eggs directly into the pan. Season eggs with pepper, scramble them, and mix into the rice.
06 -
Fold the cooked chicken and diced mango into the rice. Warm the mango through without letting it become mushy. Adjust seasoning with additional soy sauce or sesame oil if needed. Serve immediately.