Kimchi Fried Rice with Mango and Chicken

kimchi mango rice overhead

Have you ever contemplated what to have for dinner and found it hard to decide if you wanted, savory, sweet, or spicy? If the answer is yes, then this Kimchi Fried Rice with Mango and Chicken is just for you. No need to choose one flavor profile over another, this dish has it all and then some!

What makes this dish work together like a fine-tuned orchestra of flavors? In a word – layering. We took layers of flavors and paired them together to make a truly satisfying dish that will have you coming back for seconds!

What Is Kimchi Fried Rice?

Kimchi is a Korean side dish of napa cabbage and/or Korean radish. It is fermented with flavorings such as chilis, spring onions, garlic, and ginger. Think of it as a Korean variation of sauerkraut. But they do not taste anything alike, in case you were wondering. Kimchi is bright, crunchy, spicy, and salty.

Kimchi Fried Rice Breakdown:

Kimchi Fried

White rice is great, but it needs a boost in regards to flavor! We see rice as a blank slate. Which makes it the perfect canvas for Kimchi. As explained above, Kimchi is the powerhouse of flavor in this fried rice. Kimchi is packed with probiotics that aid in digestion, and it tastes amazing! Lending spiciness and savoryness to our fried rice, it’s an “all in one” ingredient. 


This is where the excitement happens! We’ve paired our Kimchi with a sweet and juicy mango. Just as the heat of the kimchi starts to take over, it’s mellowed with a surprising, sweetness, a balancer if you will. Sweet, tropical, and pronounced, mango is a wonderful compliment to kimchi. 

Utopihen Soy-Free Eggs

Kimchi Mango Fried Rice by itself is a great side dish or carb fest. However, we like complete meals so we are pairing our rice with a perfectly, runny yolk-ed egg. 

Our Soy-Free eggs are a great help to anyone who has a soy allergy or anybody that wants to limit soy in their diets. What makes the egg soy free, you ask? Our hens are fed a soy-free diet. This naturally results in an egg 100% free of soy.


Adding to our well-rounded meal goals, chicken is the protein our days require to keep us fuller longer. We marinated our chicken in a simple marinade of soy sauce, brown sugar, garlic, ginger, onions, and cilantro. The best part – the marinade is cooked down into a sauce for drizzling. 

Fresh Vegetables

Because we have a lot of rich flavors we need some freshness. We chose baby bok choy and carrots. For the garnish, we chose spring onion and cilantro. 

Kimchi Fried Rice Cooking Tips:

  1. What type of rice should I use? Any type of rice will work. Cook it according to the brands’ instructions as each rice may differ. If you need a little help in this area, you can buy cooked rice. Look in the grocery aisle near the uncooked rice section. 
  2. How do I know if a mango is ripe? For this recipe, you want a ripe mango that is soft but firm. It should cut easily and holds its shape. You do not want a mango that is mushy for this recipe. 
  3. Where do I get Kimchi? We found our kimchi in the grocery store where they keep the refrigerated sauerkraut. If you cannot find it ask an attendant for assistance. 
  4. Measure out and have all your ingredients ready because this recipe comes together in a step-by-step order. 
  5. Account for the time it takes the chicken to marinate in your scheduling. 
  6. For ease, while making this recipe, we suggest this order of steps: a. marinate your chicken for 4 hours to overnight b. When ready to make the meal, make the rice, then the chicken, and lastly, make the eggs. 
  7. To make the sauce for our chicken, we cook the leftover marinade. Simmering for 3-5 minutes kills any bacteria. However, if you’d prefer, you can double the marinade and set 1/2 aside for the sauce, and simmer it down to thicken it when the time comes. 
  8. We find garlic and ginger puree in the tubes to be very helpful in the kitchen. You can simply squeeze the amount needed into your measuring spoons.

We know you’re going to love this Kimchi Mango Fried Rice and Chicken as your next go to power meal.

kimchi mango rice close up

Kimchi Fried Rice with Mango and Chicken

Kimchi Fried Rice with Mango and Chicken – The name doesn’t begin to scratch the surface of this deliciously comforting, sweet, salty, and savory dish. It hits every flavor note – and then some! Add a fried egg and we have a power-packed meal, perfect for whatever your day brings. 
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine American, Korean
Servings 4


Kimchi Fried Rice with Mango

  • 2 cups white rice, cooked
  • 1 cup baby bok choy, chopped
  • 1/2 cup chopped mango
  • 1/2 cup kimchi
  • 1/2 cup matchstick carrots
  • 1/4 cup white onion, chopped
  • 2 tbsp soy sauce
  • 3 tbsp olive oil
  • 1 tbsp chili paste
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tbsp kimchi juice
  • 4 spring onions, chopped


  • 1/2 lb raw chicken, sliced into bite sized pieces
  • 1/3 cup soy sauce
  • 2 tbsp light brown sugar
  • 2 tbsp olive oil
  • 1 tbsp cilantro, chopped
  • 1 tbsp spring onion, chopped
  • 2 tsp minced garlic
  • 2 tsp minced ginger


  • 4 Utopihen Farms Soy-Free Eggs
  • 2 tbsp olive oil


  • 1/2 cup spring onions, chopped
  • 1/2 cup cilantro, chopped


  • Prep – Marinate your chicken from 4 hours to overnight.

Kimchi Fried Rice with Mango

  • In a small bowl, whisk together the soy sauce, chili paste, sesame oil, kimchi juice. Set aside.
  • In large sauté pan, heat olive oil until it shimmers and moves fluidly in the pan on medium heat. Add onion, garlic and ginger and sauté until onions become translucent. About 3 minutes.
  • To the sauté pan add the kimchi, bok choy, and carrots. Sauté together until veggies are tender, about 4minutes.
  • Stir in the rice and soy sauce mixture. Mix to completely disburse all the ingredients as so the rice is all warmed up, about 3 minutes.
  • Remove from heat, set aside until ready to serve.


  • Heat sauté pan with olive oil until it shimmers and moves fluidly in the pan on medium heat.
  • Add chicken to the pan, keep the marinade, arrange so each piece has a little space in between to cook.
  • Cook on each side about 2 minutes on each side.
  • Remove cooked chicken from pan, set aside.
  • Add remaining marinade and simmer 3-5 minutes, stirring constantly so it doesn’t burn.
  • Pour into small bowl for serving.


  • Heat sauté pan with olive oil until it shimmers and moves fluidly in the pan on medium heat.
  • Add eggs to the pan and cook until whites are opaque and yolk is heated but not hardened, about 5 minutes.
  • Remove eggs from pan and put on a plate until ready to serve.


  • Scoop rice onto plates.
  • Place chicken to the side on each plate.
  • Arrange an egg on top of the rice.
  • Garnish with sauce, spring onions and cilantro.
  • Serve and Enjoy.


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