Description
This Mango Fried Rice is a sweet and savory 20-minute dinner made with jasmine rice, chickpeas, colorful peppers, and juicy mango, finished with fresh lime for a bright, feel-good meal.
Ingredients
Scale
- 2 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 small white onion, diced
- 1 small red bell pepper, diced
- Pinch of salt
- 3 cups cooked jasmine rice (day-old rice works best)
- 3 tbsp tamari or soy sauce (use tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup green onions, chopped (plus more for garnish)
- 1 ripe mango, cubed
Optional:
- Fresh lime juice for serving
Instructions
- Heat sesame oil in a large pan or wok over medium heat.
- Add onion, garlic, ginger, red pepper, and a pinch of salt. Sauté for about 5 minutes, until onion is soft and translucent.
- Increase heat to high. Add rice, chickpeas, green onions, soy sauce (or tamari), and rice vinegar. Stir to combine.
- Cook for 3–4 minutes, stirring occasionally. Let the rice sit against the pan briefly to develop light crisp edges.
- Reduce heat to medium. Gently stir in diced mango and cook for 1 additional minute, just until warmed through.
- Serve immediately with a squeeze of fresh lime juice if desired.
Notes
- Day-old rice gives the best texture and prevents mushy fried rice.
- Don’t stir constantly—letting the rice rest helps create crispy bits.
- Use a ripe but firm mango so it holds its shape.
- Add red pepper flakes or sriracha if you like a little heat.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 420 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 0 mg