Description
This easy Mango Fried Rice is a flavorful dinner made with jasmine rice, chickpeas, sweet mango, and fresh vegetables. It comes together in less than 20 minutes and makes a delicious quick lunch or dinner.
Ingredients
- 2 tablespoons toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 small white onion, diced
- 1 small red pepper, diced
- Pinch of salt
- 3 cups cooked jasmine rice, preferably day-old
- 3 tablespoons tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup green onion, chopped, plus more for garnish
- 1 mango, cubed
- Optional: fresh lime juice, for serving
Instructions
- Heat the sesame oil in a large pan or wok over medium heat.
- Add the onion, garlic, ginger, red pepper, and a pinch of salt. Sauté for about 5 minutes, until the onion is translucent.
- Increase the heat to high. Add the cooked rice, chickpeas, green onion, tamari or soy sauce, and rice vinegar. Stir to combine.
- Cook for 3–4 minutes, stirring occasionally, allowing the rice to crisp slightly on the bottom.
- Reduce the heat to medium and stir in the diced mango. Cook for 1 more minute.
- Serve warm, topped with extra green onion and fresh lime juice if desired.
Notes
- For extra heat, add a pinch of red pepper flakes.
- Day-old rice works best because it is drier and fries better without becoming mushy.
- If your rice is freshly cooked, spread it on a baking sheet and chill it in the refrigerator for 15 minutes before using.
- Store leftovers in an airtight container in the fridge for 5–7 days. Reheat in a skillet or microwave, adding a splash of water if needed.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Asian