Mango Fried Rice

A quick Thai Fried rice with mangoes and vegetables.

5 from 1 vote

Print Pin

Prep Time: 15

Cook Time: 15

Total Time: 30

Author: Max Cozzi

Servings: 2

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.