Description
This easy mango fried rice is a sweet and savory dinner packed with jasmine rice, chickpeas, fresh mango, and delicious Asian-inspired flavors. Ready in just 15 minutes!
Ingredients
- 2 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1 small white onion, diced
- 1 small red pepper, diced
- Pinch of salt
- 3 cups cooked jasmine rice, day old preferred
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup chopped green onion, plus more for garnish
- 1 mango, cubed
- Fresh lime juice for serving (optional)
Instructions
- Heat sesame oil in a large pan or wok over medium heat.
- Add garlic, ginger, onion, red pepper, and salt. Sauté for 5 minutes until onion becomes translucent.
- Increase heat to high and add cooked rice, chickpeas, green onion, soy sauce, and rice vinegar. Stir well to combine.
- Cook for 3–4 minutes, stirring occasionally, allowing some rice to crisp slightly.
- Reduce heat to medium and stir in diced mango. Cook for 1 additional minute.
- Serve warm with fresh lime juice and extra green onions if desired.
Notes
- Add red pepper flakes for extra spice.
- Day old rice works best because it is less mushy and fries better.
- If using fresh rice, spread it on a tray and chill for 15 minutes before cooking.
- Store leftovers in an airtight container in the refrigerator for up to 7 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch
- Method: Stovetop
- Cuisine: Asian