Mango Chicken with Fried Rice

Method
Prep:15min  ›  Cook:2hr  ›  Ready in:2hr15min 

1. Roast chicken according to weight and size until fully cooked (a pre-cooked chicken from the supermarket is an easy substitute).
2. To cook the rice by the absorption method: Heat 1 tablespoon of oil in a small pan on high. Add rice once oil is hot. Stir the rice well until grains start turning vivid white. Add the boiling water (it will splatter), put lid on, and turn heat to low. Leave for 20 minutes. Check that small holes have started to appear in the top of the rice which indicates it is done. Remove from heat and let stand for 5 minutes with the lid on.
3. To make the fried rice: Crack egg into cup and add black pepper to season. Whisk well. Heat small fry pan over high heat and pour in egg mix to make a small omelette. Cook for approximately 1 minute on either side and remove to cool. Once cooled roll the omelette and slice horizontally to create strips.
4. Heat 2 tablespoons oil on high in a large, deep frying pan. Once hot add the chopped bacon and spring onions and stir until fragrant (approx 2 minutes). Add omelette strips and stir fry for another minute.
5. Add cooked rice and mix through. Add 1 tablespoon of light soy sauce and cracked pepper for seasoning and stir well. Put to one side.
6. Add contents of mango tin to small fry pan on high heat. Bring to the boil and add chicken stock or cooking juices. As the mangoes soften, slice them in the pan to create smaller pieces and cook to preferred consistency. Remove from heat.
7. Carve chicken: breasts should be sliced. Legs and wings can be left intact, or jointed based on preference.
8. Place fried rice on plate to create a bed. Place chicken pieces over the top, and then spoon over mango sauce.

Cook's note

I prefer the mango still in pieces with thickened juices, however it can be mashed to the consistency of apple sauce if preferred.