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. (Serves approximately 2 as an entree or 4 as a side dish.)
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course, Side Dish
Cuisine: Asian, Fusion
Special diet: gluten-free option, oil-free, soy-free option, vegan
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
*One cup uncooked rice yields approximately 3 cups cooked. Prepare the rice in advance of making this recipe and refrigerate it until ready to use.Leftover fried rice can be stored in an airtight container in the refrigerator for up to 3 days.