Turn leftover rice into an incredibly flavorful dish when you make this vegan Spicy Mango Fried Rice. You don't need any oil, and it's ready in 30 minutes! Enjoy it as a complete meal or serve it with your favorite Asian-inspired recipes.
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Leftover rice is always welcome in my refrigerator. Whether it's from a meal I cooked or from takeout, it never goes to waste.
It's perfect for adding to soups, making rice salad, or transforming into Mango Fried Rice. In fact, fried rice is always better made with day-old cold rice.
This version is extra flavorful since it's made with sweet and juicy mango and spicy crushed red pepper flakes. It's perfect as a quick and easy meal on its own or as a delicious side dish.
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Why you'll love this recipe
- It's oil-free, vegan, and can be made gluten-free.
- It's ready to eat in half an hour.
- It's loaded with sweet, salty, and spicy flavors.
Ingredients
- Rice vinegar
- Fresh garlic
- Fresh ginger
- Crushed red pepper flakes
- Red bell pepper
- Cold cooked long-grain rice (white or brown)
- Tamari (or soy sauce, if not gluten-free)
- Frozen peas
- Fresh mango
- Roasted peanuts (or cashews)
- Green onions and lime wedges (optional, for garnish)
Amy's tip
If you don't have any cooked rice on hand, you can prepare a batch of long-grain white or brown rice in advance and allow it to cool overnight in the refrigerator in an airtight container. 1 cup uncooked rice yields approximately 3 cups cooked.
Variations
Feel free to use your favorite vegetables when making this Mango Fried Rice. Green beans, carrots, broccoli, and mushrooms are all great choices.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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Instructions
- Heat the rice vinegar in a skillet and saute the garlic, ginger, and crushed red pepper flakes.
- Add the red bell pepper and saute.
- Stir in the tamari and cold cooked rice and cook until heated through.
- Fold in the peas, mango, and peanuts and saute until the peas are heated through.
- Transfer to a serving bowl and garnish with green onions, lime wedges, and extra crushed red pepper flakes, if desired.
Serving suggestions
Enjoy this Mango Fried Rice as a complete meal or as a side dish.
It pairs well with other Asian-inspired dishes like chickpea and veggie stir fry, crispy orange air-fried tofu, and teriyaki tofu and pineapple kabobs.
Or if you want extra veggies, try it with sugar snap peas stir fry, cold sesame asparagus, or Burmese fermented tea leaf salad.
Storing
Leftover Mango Fried Rice can be refrigerated in an airtight container for up to 3 days. Reheat in a microwave safe dish or on the stove in a skillet with a little water.
Recipe FAQs
Using a paring knife, hold the mango upright on a cutting board and slice the sides off along the pit. Cut vertical lines on each piece, making sure you don't cut through the skin. Repeat with horizontal lines so that you end up with a grid pattern. Turn each piece inside out and slice the cubes away from the skin.
While the skin of a mango is edible, it has an unpleasant taste. And some people are allergic to it. So it's best to discard the skin.
Look for Ataulfo, which also goes by the names Honey and Champagne. They are smaller than the common red mango, and their flesh is much less fibrous. In my opinion, they are the best!
More vegan rice recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration & fun!
Love and Veggies,
Amy
📋 Recipe
Spicy Mango Fried Rice
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Ingredients
- 2 Tablespoons rice vinegar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- ½ to 1 teaspoon crushed red pepper flakes, (adjust according to desired spice level)
- 1 red bell pepper, cubed
- 3 cups cold long-grain rice*, such as Jasmine rice
- 2 Tablespoons tamari, (or soy sauce)
- 1 cup frozen peas, defrosted
- 1 mango, cubed
- ½ cup roasted peanuts
- 2 green onions, sliced (for garnish)
- lime wedges, (for garnish) optional
- extra crushed red pepper flakes, (for serving) optional
Instructions
- Heat a large non-stick skillet over medium heat, and add the rice wine vinegar.
- Saute the garlic, ginger, and crushed red chili pepper flakes for about 30 seconds until fragrant.
- Add the red bell pepper and saute a few minutes until soft. Add a little water if the pan appears dry.
- Add the cold rice and tamari. Mix well and saute until the rice is heated through.
- Add the peas, mango, and peanuts and saute until the peas are heated through.
- Transfer to a serving dish and garnish with the green onion and lime wedges, if using.
- Serve with extra crushed red pepper flakes for those who want some extra spice.
Notes
Nutrition
Nutritional information is an estimation only.
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!