This flavorful mango fried rice is a delicious dinner you can make in less than 20 minutes. It's filled with juicy mangos and a savory fried rice with vegetables and chickpeas.
Have you ever ordered fried rice at a restaurant? They have a technique of making the most delicious fried rice. I love the crisp, savory rice kernels especially when they start to brown a little bit. When rice cooks with a little oil, it starts to caramelize the starches and deepens the flavor.
If you're a fried rice lover you will love this recipe. The addition of juicy mango creates amazing mango fried rice in less than 20 minutes. Keep reading to find out my tips to have restaurant-quality fried rice right in your own kitchen!
- Jasmine rice: Day old or leftover rice is perfect for this recipe. Jasmine rice is a long grain rice with a nutty flavor. Simply make your jasmine rice the night before and store in the fridge in an air tight container until you're ready to make your meal.
- Mango: A fresh, ripe mango adds a juicy sweetness that balances the savory fried rice. Your mango is ready to eat when it gives off a slightly sweet aroma, the skin gives a little when pressed softly, and the color turns from green to orange or red to rosy (depends on the variety of mango you have). FYI you can try pineapple fried rice too for a another fun flavor!
- Soy sauce: You can substitute with tamari for a gluten-free version.
- Chickpeas: This adds some protein and texture to our dish. You can omit if you don't have chickpeas. Try out some tofu or another white bean instead.
- Green Onion: Adds a crisp, slightly sweet flavor to the dish. They are less pungent than normal onions. You could substitute for a regular onion or scallion if desired.
Like it spicy? Add in some red pepper flakes!
Want more protein? Add in some cubes of tofu. Fried rice is a great pairing with tofu (see 30+ other sides to serve with tofu here!)
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How to Make Mango Fried Rice
1. In a large pan or wok, begin heating sesame oil over MEDIUM heat. Meanwhile, dice all your veggies if you haven't already.
2. Add in onion, garlic, ginger, red pepper, pinch of salt saute for 5 minutes until onion is translucent.
3. Turn up to HIGH. Add in rice, chickpeas, green onion, and soy sauce and rice vinegar and stir to combine.
4. Cook for 3 minutes, stirring occasionally (let the bottom rest for a minute so it can crisp up). You should notice some of the rice starting to brown slightly as you are turning it.
4. Turn heat to MEDIUM. Add in diced mango and stir to combine. Let cook for one more minute.
5. Serve your mango fried rice on a large plate or bowl with fresh lime juice on top and a sprinkle of more green onion or a dash of salt if desired.
- Swap out soy sauce with teriyaki sauce for a new flavor
- For a gluten-free version use tamari or coconut aminos
- If you don't have sesame oil use olive oil.
- Add in other veggies: green beans, green peas, snow peas, baby corn
- Add in your favorite protein: tofu, plant-based chicken, or another bean
- For an extra crunch on top sprinkle peanuts or cashews
- Add fresh cilantro or thai basil leaves mixed in or on top.
- Like it spicy? Add some hot sauce or red pepper flakes
Instant Pot vs. Stovetop Jasmine Rice
You can make your rice over in the Instant Pot or in a medium size pot over the stove.
Start by rinsing 1 cup of rice in a fine mesh strainer.
For the Instant Pot, simply add your rice with 1 cup water. Add in a sprinkle of salt and give it a stir. Pressure cook for 4 minutes with a 10 minute natural release.
For the stovetop, cook jasmine rice at a 1 ¼ cup water to 1 cup rice.
This recipe here creates the perfect jasmine rice every time!
How to Prevent Soggy Fried Rice
If your fried rice comes out soggy it means you probably used too much water when cooking it and/or are not using day old rice. To make the perfect jasmine rice on the you need an accurate water to rice ratio.
Other Tips to Make Restaurant Quality Fried Rice:
- Use the largest pan you have. A large wok is often the best pan because of its wide surface area, but you do not need to have a wok to make good fried rice. A large heavy bottomed pan will allow more surface area for frying. An overcrowded pan won't create good fried rice.
- Use chilled day old rice. We've already discussed the benefits of day old rice, but also make sure your rice is cold before frying.
- Don't rush it. As your rice is frying, avoid over stirring so that the rice has time to caramelize on the bottom of the pan.
Let your mango fried rice cool completely before storing.
Store in an air tight container in the fridge. Store for 5-7 days.
Reheat in a pan or the microwave. Add in 1 tablespoon of water if rice is too dry.
- The perfect fried rice starts with the perfectly cooked jasmine rice. Follow this recipe here if you still need to make jasmine rice for this recipe.
- If your rice is not a day old- Don't worry! Just simply take your cooked rice and lay it out on a baking pan evenly. Place in the fridge for 15 minutes.
- Remember these tips as you are cooking: use the largest pan you have, cook on high heat, and stir/toss intermittently.
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Favorite Mango Fried Rice
- 2 tablespoon toasted sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 small white onion diced
- 1 small red pepper diced
- pinch salt
- 3 cups cooked jasmine rice day old rice
- 3 tablespoon tamari or soy sauce (tamari for those that are gf)
- 2 tablespoon rice vinegar
- 1 15 oz chickpeas drained, rinsed
- ¼ cup green onion + more for garnish chopped
- 1 mango cubed
- fresh lime juice
- In a large pan or wok, begin heating sesame oil over MEDIUM heat.2 tablespoon toasted sesame oil
- Add in onion, garlic, ginger, red pepper, pinch of salt saute for 5 minutes until onion is translucent.2 cloves garlic, 1 teaspoon ginger, 1 small white onion, 1 small red pepper
- Turn up to HIGH. Add in rice, chickpeas, green onion, and soy sauce and rice vinegar and stir to combine.3 cups cooked jasmine rice, 3 tablespoon tamari or soy sauce, 2 tablespoon rice vinegar, ¼ cup green onion + more for garnish, 1 15 oz chickpeas
- Cook for 3-4 minutes, stirring occasionally (let the bottom rest for a minute so it can crisp up). You should notice some of the rice starting to brown slightly.
- Turn heat to MEDIUM. Add in diced mango and stir to combine. Let cook for one more minute.1 mango
- Serve in a bowl with fresh lime juice if desired.fresh lime juice
- Its less mushy and wet. Day old rice kernels are dryer and will fry better to create a tastier fried rice.
- Use chilled day old rice if possible.
Yum, I really recommend making this
Super easy and cheap to make.