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    Home » Recipe

    Published: May 30, 2023 · Modified: Jun 8, 2023 by maxcozzi · This post may contain affiliate links · 330 Comments

    Mango Fried Rice

    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!

    Mango Fried Rice

    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. 

    More Thai recipes

    • Shrimp Pad Thai
    • massaman tofu curry
    • Pad Pak
    • Coconut Basil Soup
    Mango Fried Rice

    Mango Fried Rice

    A quick Thai Fried rice with mangoes and vegetables.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Author: Max Cozzi
    Servings: 2
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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

    Fried rice is best with leftover rice because it is drier and will fry better. If you use fresh rice let it come to room temperature before using. It may take a bit longer to soak up all the sauce as well.
    Course: dinner, lunch
    Cuisine: asian, southeast asian, Thai
    Keyword: fried rice, mango, rice, stir fry
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    Max Cozzi, the creator of Redwood Kitchen food blog

    Hi, I'm Max! Welcome to Redwood Kitchen, where you will find tasty and approachable recipes. I am inspired by life in the PNW, from the Mediterranean climate to the asian influenced culinary scene.

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