I made a recipe for mango fried rice. It looks kind of shitty

>>8387506
Also you need a real wok, round bottom, properly seasoned, and a gas burner. If you're missing one or the other leave now. You can't make proper fried rice or noodles or any real stirfry without wok hei, so fix your kitchen up.

1. Bring some water to a boil, cut the heat and pour it over your mango strips. Wait about 20 minutes for it to adequately rehydrate
2. While you're waiting you can do some prep. Declump your rice with a paddle, you don't want any clumps going in or it will ruin your shit
3. Dice your onion, you want nice small square pieces. Slice your garlic, and keep separate because that shit will burn.
4. Prepare your meat. You can precook it. Cut your chicken into small chunks or even flat slices. Some Chinese chefs believe in frying or boiling chicken for 3 minutes before adding to a stirfry. It's a good way to ensure it doesn't overcook, so try it if you want.
5. Slice your mango into decent sized chunks. Maybe one piece of mango can be sliced into 4 or 5 chunks. Don't cut it too small
6. Heat your wok to medium-high, add oil after it starts to smoke and swirl it around. Add mango and toss around until lightly browned. (Here's what I didn't do) remove the mango from the pan, you can add it to the uncooked onion to heat later
7. If you haven't already, cook your meat by heating and oiling the wok (super high heat) and tossing the shit until thoroughly cooked, 3-5 minutes (obviously much less if you're using sliced ham or bacon, maybe only one minute)
8. Add the mango and onion, toss around for about a minute. Add garlic and toss around for 30 seconds. Remember to cut the heat when you're away from your wok and only bring it back to max when you're in control.
9. Cut the heat, push everything to the side, make a well in the middle and add more oil. Swirl the oil around, top the heat again, then toss in your UNCLUMPED COLD rice. Toss everything together, mix it around until the rice has a nice light brown color.

>>8387528
10. Add your seasonings: salt, pepper, chicken powder/msg, maggi sauce. Kick the heat up and toss well for about 30 seconds. Taste your damn rice and adjust seasonings as necessary.
11. Push the entire mixture to one side of the wok, and tilt the wok so the empty side has more heat. If it doesn't look greasy enough, add a little bit of oil. Crack your egg and add it, let it sit for 10 seconds and then beat the white and yellow together for a nice marbling. Tilt the pan back down and beat the egg and rice together. If you have some green onions you want to add, go ahead and do it here.
12. Kill the heat and serve. Makes two bowls. Go for a fucking run now, you're going to gain some weight.

>>8387538
Oh yeah, and go light on the seasoning sauce. You can get most of your salt from the powder broth and table salt, so the seasoning sauce shouldn't be more than maybe a teaspoon or two, depending on how much you like the taste. But the real hero of this dish is the mango, and too much seasoning sauce will make your rice wet and fuck up the stirfrying process, so use sparingly.

>>8387506
>a chicken breast
nope

>>8387616
if you're implying shit is too dry, I agree. I would rather use chicken thigh, but I used what I had. Again, ham or bacon are recommended.

>>8387506
>two rings of an onion
Please don't post "recipes" until you have many many more years of experience

>>8387654
half a medium onion, cut into rings