Description
This vibrant Mango Fried Rice is a delightful twist on a classic favorite, combining the sweetness of fresh mango with savory jasmine rice, aromatic garlic and ginger, and protein-rich chickpeas. Perfect as a light lunch or dinner, this dish is quick to prepare using a simple stovetop method, making it a delicious and nutritious meal that’s both gluten-free and vegetarian.
Ingredients
Main 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 (preferably day old)
- 3 tbsp tamari or soy sauce (tamari for gluten-free option)
- 2 tbsp rice vinegar
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/4 cup green onion, chopped (plus more for garnish)
- 1 mango, cubed
Optional Topping
- Fresh lime juice
Instructions
- Heat the oil: In a large pan or wok, heat 2 tablespoons of toasted sesame oil over medium heat to prepare the base for sautéing the vegetables and aromatics.
- Sauté aromatics and vegetables: Add the minced garlic, minced ginger, diced white onion, diced red pepper, and a pinch of salt to the pan. Sauté for about 5 minutes until the onion becomes translucent and the peppers soften, releasing their flavors.
- Add rice and seasonings: Increase the heat to high. Stir in the cooked jasmine rice, rinsed chickpeas, chopped green onions, tamari or soy sauce, and rice vinegar. Mix everything thoroughly to combine all flavors evenly.
- Cook rice mixture: Continue cooking for 3 to 4 minutes, stirring occasionally, allowing the rice to slightly brown and crisp in spots. Let the bottom rest for a brief moment during cooking to develop a subtle crispy texture.
- Add mango and finish cooking: Reduce the heat back to medium. Gently fold in the cubed mango and cook for an additional minute to warm the mango without losing its sweetness and texture.
- Serve: Transfer the fried rice to bowls. Optionally, squeeze fresh lime juice over the top for a bright, zesty finish to enhance all the flavors.
Notes
- For a spicy kick, add red pepper flakes to the sautéing vegetables.
- Using leftover or day-old rice is essential as it is drier and less likely to become mushy, resulting in better texture and flavor.
- If you don’t have day-old rice, spread freshly cooked rice evenly on a baking pan and chill in the fridge for 15 minutes before using to remove excess moisture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
