- Mango fried rice is not common in these parts of the US, but in Hawaii this dish is just as popular as Aloha!
- Mango caramelizes on the stove just as well as onions, peppers, and other vegetables.
- This dish goes great with extra mangoes and leftover cooked rice. The ingredients are short, and it takes about 15-20 minutes to make!
- Using refrigerated day-old rice gives you the best fried rice texture. Fresh rice would turn this dish to a sticky-almost mushy fried rice. For quick day-old fried rice, cook rice and leave it in the fridge for 3-4 hours.
- This recipe fits into any dietary lifestyle. You can make it for a quick lunch, meal prep for the week, or serve it on the side of vegetables and your favorite protein.
- We’re using Fischer & Wieser Mango Ginger Habanero Sauce. This sauce can go with meats, seafood, or crackers for an appetizer. But this sauce also works with fried rice! The key is to use a small amount of sauce and balance that with the right combination of oil & vinegar.
- The soy sauce gives it the classic Asian-style flavor and the Mango Ginger Habanero adds a mild spice with a fruity mango taste. For an extra culinary step, adding basil & chili pepper while frying, would turn this into a Thai Mango Fried Rice.
3 tbsp Fischer & Wieser Mango Ginger Habanero Sauce
2 ½-3 cups Day-old Cooked White Rice
½ cup mixed vegetables (carrots, peas, edamame, corn, etc)
1 mango, diced
2 tbsp sesame oil
2 tbsp rice wine vinegar
¼ cup soy sauce
½ tsp salt & pepper
½ tsp red pepper flakes
½ cup diced yellow onion
2 green onions, sliced (for garnish)
Sesame oil (for sautéing)
- In a small bowl, combine Mango Ginger Habanero sauce, sesame oil, vinegar, soy sauce, and seasonings. Set aside.
- On a large nonstick pan (or a wok), heat up sesame oil over medium heat. Add yellow onions & cook for 1-2 minutes. Add diced mango. Sauté 2-3 minutes until caramelized. Stir in day old rice & mixed vegetables.
- Toss in habanero sauce mixture fry rice until fully absorbed.
- Serve garnished with green onions.