Cooked and cooled rice is one of my favorite ingredients to have waiting in the refrigerator. I use it to make bean and rice salad when I want something chilled, or turn it into this spicy mango fried rice when I'm craving a warm meal.
Sweet mango, red bell pepper, peas, and roasted peanuts are combined with garlic, ginger, tamari, and crushed red pepper flakes. This easy vegan fried rice is made in one skillet without oil and is ready in 30 minutes.
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excellent……I added ¼ teaspoon of crushed red pepper and that was perfect for our family
- Jean H.
Ingredients
- Cooked and cooled rice: Long-grain white or brown rice both work well. Chilled rice is drier and easier to separate as it heats. Use leftovers or cook 1 cup of dry rice in advance to yield approximately 3 cups cooked.
- Rice vinegar: Use unseasoned rice vinegar. It adds tangy flavor and provides liquid for sauteing the aromatics without oil.
- Tamari: Use tamari to keep the recipe gluten-free, or soy sauce if gluten isn't a concern. For a soy-free option, use coconut aminos and adjust the amount to taste since it is sweeter and less salty.
- Mango: Choose a mango that is ripe but still firm enough to hold its shape when cubed and briefly heated.
- Crushed red pepper flakes: Use more or less depending on how spicy you would like the fried rice to be.
- Roasted peanuts: Peanuts add richness and crunch. Roasted cashews can also be used, or you can leave them out.
- You will also need red bell pepper, frozen peas, fresh garlic, fresh ginger, green onions, and optional lime wedges.
Please see the recipe card for the complete ingredients, measurements, and instructions.
How to make mango fried rice
- Heat the rice vinegar in a large nonstick skillet over medium heat. Add the garlic, ginger, and crushed red pepper flakes and saute for about 30 seconds, until fragrant.
- Add the red bell pepper and cook for 3 to 5 minutes, until slightly softened. Add a splash of water if the skillet becomes dry.
- Add the cooked and cooled rice and tamari. Break up any clumps and cook, stirring frequently, until the rice is heated through.
- Gently fold in the peas, mango, and peanuts. Cook for another 1 to 2 minutes, until the peas are hot.
- Transfer the fried rice to a serving bowl and top it with sliced green onions. Serve with lime wedges and additional crushed red pepper flakes, if desired.
With sweet mango, savory tamari, and a little heat, this 30-minute fried rice makes leftover rice feel completely new. It's delicious as a meal on its own or serve it with my sweet and spice orange tofu.
Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Spicy Mango Fried Rice
Ingredients
- 2 Tablespoons unseasoned rice vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ to 1 teaspoon crushed red pepper flakes, plus more for serving (optional)
- 1 red bell pepper, diced
- 3 cups cooked and cooled long-grain rice*, white or brown
- 2 Tablespoons tamari, (or soy sauce, if not gluten-free)
- 1 cup frozen peas, thawed
- 1 mango, peeled and cubed
- ½ cup roasted peanuts
- 2 green onions, sliced
- lime wedges, for serving (optional)
Instructions
- Heat a large nonstick skillet over medium heat. Add the rice vinegar, garlic, ginger, and crushed red pepper flakes. Saute for about 30 seconds, until fragrant.2 Tablespoons unseasoned rice vinegar, 1 clove garlic, 1 teaspoon fresh ginger, ½ to 1 teaspoon crushed red pepper flakes
- Add the red bell pepper and saute for 3 to 5 minutes, until slightly softened. Add a splash of water if the skillet becomes dry.1 red bell pepper
- Add the cooked and cooled rice and tamari. Break up any clumps and cook, stirring frequently, for 4 to 5 minutes, until the rice is heated through.3 cups cooked and cooled long-grain rice*, 2 Tablespoons tamari
- Gently fold in the peas, mango, and peanuts. Cook for 1 to 2 minutes, until the peas are hot.1 cup frozen peas, 1 mango, ½ cup roasted peanuts
- Transfer the fried rice to a serving dish. Garnish with the green onions and serve with lime wedges and additional crushed red pepper flakes, if desired.2 green onions, lime wedges
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Notes
Nutrition
Nutritional information is an estimation.
Janene says
Sounds really yummy!
Amy Katz says
Thank you, Janene! Let me know what you think when you give it a try.
Jean C Henderson says
excellent......I added 1/4 tsp of crushed red pepper and that was perfect for our family
Amy Katz says
That's fantastic, Jean! I'm so happy everyone enjoyed it!
Alexis says
Eating this while writing this comment! 🌟🌟🌟🌟🌟
I added some mushrooms and finely diced zucchini while sautéing. I also threw in some organic tofu I had marinated in tamari and sriracha! Wow 🤩 this is delicious!!! Topped it with some lime and cilantro! Thanks, Amy!
Once again, easy and delicious!!
Amy Katz says
Thanks so much, Alexis! I love how you added more veggies and marinated tofu.
Jean says
Thank you very much for your recipe. I used your recipe as a base. My husband enjoyed it. I say as a base because I did not have the rice vinegar and right now I am not "running" to the store. Also, I am working on a no-waste-food Lent program. The next time I make it, I think I will add more vegetables to it--just to load it up
Amy Katz says
That's wonderful, Jean! I actually ran out of rice vinegar, too, but it's fine to leave it out. And extra veggies are always welcome!