Come early summer when mangoes are in season I can't help but put fresh mangoes in everything, including this mango fried rice! Similar to Thai pineapple fried rice, this recipe has a sweet and sour flavor that is sure to keep you wanting more. Plus it comes together in one pan making it an easy throw-together dinner!
I like to use a classic Thai chili sauce for this recipe using a bright flavors like lime juice, rice vinegar, Thai chilies, and sugar. You can adjust how sour and spicy you want this recipe by changing the rice vinegar and chilies, but I think those flavors are what complements the sweetness of the mango the best.
This dish is a great "clear out the fridge" recipe too! I like to just use some classic fried rice vegetables such as green onions, carrots, onions, peas, and shredded cabbage, but feel free to use whatever you have around. Broccoli, red peppers, green beans, and cauliflower would all be good substitutions. For my recipe below I don't include any meat, but chicken, tofu, or shrimp would all be great additions as well.
For fried rice, it is best to use leftover rice instead of freshly cooked rice. I always make big batches of jasmine rice and keep it left uncovered in the fridge. This allows the rice to dry out slightly, which helps it fry better in hot oil and not get as sticky. If you make this recipe in a pinch though, just make sure to lay the fresh rice out on a sheet pan or plate and cool down completely before frying.
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Ingredients
Stir-fry Sauce
- 3 cloves of garlic, (minced)
- 2 Thai chili peppers, (minced)
- 1 lime, (juiced)
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 2 tablespoon soy sauce
- 2 tablespoon fish sauce
- 1 teaspoon sugar, (or honey)
Mango Fried Rice
- 3 tablespoon neutral oil, (divided)
- 2 eggs
- ½ cup carrots, (diced)
- ½ cup green peas
- 2 green onions, (sliced thinly)
- 1 cup cabbage, (shredded)
- 1 small onion, (diced)
- 2 cups cooked rice
- 1 large mango, (peeled and diced)
- 1 cup Thai basil
- cilantro, green onions, lime wedges, (for serving)
Instructions
- Start by mixing all the sauce ingredients in a small bowl until well combined. Set aside.
- Heat a large wok or fry pan to high heat. Add half of the oil and crack the eggs into the wok, stir constantly until scrambled and cooked, about 1-2 minutes. Remove from the pan.
- Add the carrots, peas, green onions, cabbage, and onion and stir-fry for about 3-4 minutes until just tender. Remove from the pan.
- Next, add the remaining oil, cooked rice, and the reserved stir-fry sauce to the wok. Continuously stir and flip the rice until the sauce is absorbed by the rice, about 2-3 minutes. Turn off the heat and stir in the diced mangoes and Thai basil until the basil is wilted, about 30 seconds.
- Serve with cilantro, green onions, and lime wedges.
Video
Notes
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