Mango Fried Rice

This delicious mango fried rice features frozen vegetables, fresh fruit, chewy rice and a simple Chinese-style stir-fry sauce. It comes together within 20-30 minutes, especially if you are using leftover already-cooked rice. Perfect versatile weeknight dinner your whole family will love! Vegan and easy to make gluten-free.

Prep Time10

Cook Time20

Total Time30

Course: dinner

Cuisine: asian-inspired

Keyword: healthy, Vegan, vegetarian

Servings:

Calories: 346kcal

Author: Jessica Laroche

Ingredients

3 cups cooked rice best if 1-2 day old, I used jasmine brown rice
1 yellow onion diced
3 garlic cloves crushed
1 inch fresh ginger grated
16 oz frozen mixed vegetables see notes for variations
2 green onions sliced
⅓ cup cashew toasted
1 fresh mango diced
3 tbsp soy sauce
1 tbsp rice vinegar
½ lime juiced, plus more for serving
sesame oil optional, for cooking

Instructions

If not already done, start by cooking the rice. You will need 1 cup of dry rice to make the 3 cups of cooked rice you need for this recipe. I like cooking rice using my Instant Pot, but you can also use the stove. Once cooked, spread it out on a baking sheet, transfer to the fridge and let it cool down before using for this recipe. This can be done 1-2 days ahead. You can check the packaging for cooking directions or check out the blog post, I share more information on how to cook your rice.
Warm up a large wok (or pan) with some sesame oil. Then, add the onion and cook on medium-high heat until slightly browned and translucent, about 4-5 minutes.
Then, add the garlic and ginger and cook for one more minute while strirring often.
Add the bag of frozen veggies and let them cook until thawed, about 4-5 minutes. Once the veggies lose all of their moisture, then add the rice, green onions, soy sauce and rice vinegar. Stir to combine and cook on medium-high heat for another 5 minutes or so. Try to leave the rice untouched for a little bit so it can roast and brown a little, then flip/stir. You can also turn up the heat to high for short periods of time to help caramelize the rice.
Once the rice is mostly done, then add the cashews, mango and lime juice. Stir to combine and let it cook for one more minute just to warm up. Adjust salt or soy sauce to taste and serve warm with more green onions and cashews.

Video

Notes

Storage tips: keep in an airtight container in the fridge for up to 4 days. You can reheat using the stove or the microwave.
You can add more ingredients to this fried rice recipe, such as bell peppers, mushrooms, pineapples, shredded coconut, maple syrup, etc. Check out the blog post for more ideas!
For a rice that's higher in protein, then include edamame, tofu, tempeh or chickpeas.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition