Mango fried rice features juicy mango, lots of fresh veggies, whole grain brown rice, edamame and roasted cashews. It is sweet, savory, crunchy and a satisfying lunch or weeknight dinner.

small black plate with mango fried rice featuring veggies, mango, coconut, edamame and cashews

Put your hand up if you’re a fried rice lover!? You’re in good company. Fried rice is one of my favorite ‘end-of-the-week-clean-out-the-fridge’ type of meals. The best part is its versatility, I don’t think you can mess it up.

I have this consistent compulsion to add fruit to my fried rice. Almost always mango or pineapple. That pop of sweetness is SO GOOD. You let it get a little golden and caramel-y in the skillet and it releases all its natural sweetness mmmm. I made my salmon tacos bowls with coconut brown rice last week and had some leftover which was how this recipe was born.

plate of mango fried rice with chopsticks and large skillet of fried rice

You can use any leftover rice to make this but if you can, whip up some coconut rice, it adds so much amazing flavor. (see the notes in the recipe for how I make coconut rice). The combo of flavorful mango, coconut rice, toasted coconut flakes and cashews makes a tropical-ish vibe that reminds me of eating Thai food in Thailand. We eat this mango fried rice as our main meal but it would be easy to add protein like shrimp or chicken or something like potstickers or soup on the side to make it a bigger, higher protein meal.

What you’ll need to make mango fried rice:

picture of the ingredients needed to make the recipe

Coconut oil: coconut oil reinforces the tropical, coconutt-y flavor here but you could use any cooking oil like avocado oil or olive oil.

Sweet onion or shallot: mild and slightly sweet, I recommend either sweet onion or shallot.

Red bell pepper: red bell pepper offers a pop of vitamin C and beautiful color to this dish! You could use any color of sweet bell peppers or mini peppers.

Garlic cloves: get whole, fresh garlic if you can!

Ginger root: I use a microplane to finely grate the ginger so it infuses into the whole dish. Alternatives to fresh ginger would be ginger paste or ground ginger.

Edamame: I buy shelled edamame- it is a convenient, plant-based source of protein. You can find it in the frozen vegetable section of the grocery store. Trader Joe’s also has it in the fresh produce.

Mangos: if you can find them, get Ataulfo mangos!! (also called honey mango and champagne mango) They are the ones pictured here and they are consistently sweeter, better texture and overall way more amazing than “regular” mango. They are in season from February through August.

Eggs: a staple in fried rice!

Leftover rice: this recipe is perfect for using up that last bit of leftover rice- it can be brown rice, white rice, jasmine rice, short grain rice, long grain rice, any kind!

Soy sauce: I use soy sauce and coconut aminos interchangeably so you can use either.

Honey: just a touch of honey helps reinforce the sweetness of the mango.

Cashews: roasted cashews add a perfect finishing crunch.

Toasted coconut: we have these toasted coconut chips in my pantry at.all.times. We add them to oatmeal, smoothies, yogurt and they are a fantastic addition to this mango fried rice!

side by side photos of a chopped mango and grated garlic and ginger

How to make:

Heat a tablespoon of oil in a large heavy-bottomed pan or large non-stick skillet over medium heat. When the oil is hot add the onion and bell pepper, sauteing for 2-3 minutes until softened. Add the garlic, ginger and edamame, tossing until fragrant, 30-60 seconds. Remove the veggies to a bowl.

process photos of veggies being sauteed, and mango caramelizing in a cast iron skillet

Heat another teaspoon of coconut oil and add the diced mango. Leave it undisturbed for a minute or so per side so it can develop a little delicious caramelization.

process photos of egg cooking in pan and brown rice in pan

Add caramelized mango to the cooked veggie bowl and heat another teaspoon of coconut oil in the large pan. Season the whisked eggs with a pinch of salt and pepper. Add them directly to the coconut oil and let them sit undisturbed for 30-60 seconds until partially set. Flip the egg ‘patty’ and then break it up into small chunks.

process photos of veggies being tossed with the rice and adding cashews, coconut and green onions

Scooch the egg to the side and add the remaining teaspoon of coconut oil. Add the leftover cup of rice and stir-fry the rice so each grain gets coated in just a little oil. Reduce the heat to low and return the veggies and mango to the skillet.

large black cast iron skillet with mango fried rice

Whisk together honey and soy sauce and drizzle it over the rice, stirring until everything is well combined. Fold in cashews, toasted coconut flakes and green onions. Scoop onto a large plate and serve warm with fresh basil, sriracha, sesame seeds. Serve as a vegetarian main course or with extra protein.

Expert tips and variation ideas:

  • Use cold rice or day-old rice for best results.
  • High heat! Quick stir-fry everything over high heat.
  • Garnish it UP– customize your fried rice with your favorite toppings. Chili sauce, sriracha, chili onion crunch, sesame seeds and fresh herbs like basil leaves or fresh cilantro take fried rice from good to amazing.
  • This recipe is amazing with pineapple with or instead of mango.
  • Removing the different components after they’re cooked ensures that each ones gets cooked perfectly and makes the fried rice more cohesive.
  • Add whatever other veggies you love! Other vegetables that would go great here: carrots, peas, celery, green beans, corn or Bok choy.
  • Easy proteins to add are cooked chicken breast, shrimp, salmon or tofu.
pair of chopsticks grabbing a bite of mango fried rice

FAQs

Can I use frozen mango instead of fresh mangoes?

I wouldn’t recommend it. The frozen mango will release a lot of moisture and have a mushy texture when cooked.

How should I store the leftovers?

Store in an airtight container in the fridge for up to four days.

Is this gluten-free?

Be sure to use coconut aminos instead of soy sauce and then yes, it is gluten-free as written.

How could I make this vegan?

Simply omit the egg- it’ll still be delicious!

Is there a way to increase the protein in this meal?

Cubed chicken breast, shrimp or tofu would all be lovely ways to add protein to this meal.

How do I make the coconut rice?

Reference the notes section in the recipe card for how to make easy coconut rice!

Is this spicy?

The base recipe is not spicy at all. The spice comes through in the toppings if you choose to add sriracha, red pepper flakes, chili crunch, etc.

If you love this fried rice recipe you’ll love these other easy recipes!

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

close up view of a cashew, piece of mango and green onions

Sigh. Well if we can’t travel to Thailand we can sit in this frigid spring weather and pretend by eating Thai dishes like this one right?

Print
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black plate with mango fried rice and a pair of chopsticks

Mango Fried Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stir-fry
  • Cuisine: Thai
  • Diet: Diabetic

Description

Sweet and savory with lots of tropical flavor this mango fried rice is an awesome vegetarian main meal or satisfying side dish!


Ingredients

Units Scale
  • 2 tablespoons coconut oil, divided
  • 1/2 sweet onion or shallot, minced
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 2/3 cup shelled edamame
  • 1-inch knob ginger, freshly grated
  • 2 small Ataulfo mangos or 1 large regular mango, chopped into small cubes
  • 2 eggs, whisked
  • 1 1/2 cups leftover brown rice (preferably coconut rice! See notes)
  • 1 1/2 tablespoons soy sauce or coconut aminos
  • 1 teaspoon honey
  • 1/2 cup roasted cashews, roughly chopped
  • 4 green onions, chopped
  • 1/4 cup toasted coconut flakes
  • For serving (optional, use any/all!): sriracha, fresh basil, sesame seeds, fresh lime juice, etc.

Instructions

Veggies: Heat a tablespoon of coconut oil in a large skillet over medium-high heat. When the oil is hot add the onion and bell pepper, sauteing for 2-3 minutes until softened. Add the garlic, ginger and edamame, tossing until fragrant, 30-60 seconds. Remove the veggies to a bowl.

Mango: Heat another teaspoon of coconut oil and add the mango. Leave it undisturbed for a minute or so per side so it can develop a little delicious caramelization.

Eggs: Add caramelized mango to the cooked veggie bowl and heat another teaspoon of coconut oil. Season the whisked eggs with a pinch of salt and pepper. Add them directly to the coconut oil and let them sit undisturbed for 30-60 seconds until partially set. Flip the egg ‘patty’ and then break it up into small pieces.

Rice: Scooch the egg to the side and add the remaining teaspoon of coconut oil. Add the leftover rice and stir-fry the rice so each grain gets coated in just a little oil. Reduce the heat to low and return the veggies and mango to the skillet.

Finish it up: Whisk together honey and soy sauce and drizzle it over the rice, stirring until everything is well combined. Fold in cashews, toasted coconut flakes and green onions. Serve warm with fresh basil, sriracha, sesame seeds. DELISH.


Notes

To make coconut brown rice: add 1 can of full fat coconut milk to liquid measuring cup and then add water to make 2 ¾ cup total liquid. Rinse 1 ½ cups brown rice in a fine mesh sieve until the water runs clear. Add the rice, coconut milk/water, big pinch of salt and 1 teaspoon coconut oil to a medium saucepan. Bring to a boil, cover and reduce to a simmer. Simmer for 25 minutes and then WITHOUT TAKING THE LID OFF, turn the heat off let sit for another 10 minutes. Fluff with a fork and enjoy! You can also follow this same method with white rice but reduce simmer time to 10 minutes with a 10 minute sit time without removing the lid.

If you make coconut rice specifically for this recipe and it’s not leftover, spread it out on a baking sheet and pop it in the fridge for as much time as you have to let it cool. Cooled, cooked rice works best for fried rice.

I buy frozen shelled edamame and add it straight to the fried rice from frozen! The heat from sauteing the veggies will thaw it perfectly.

Refer to above blog post for expert tips, step-by-step photos and answers to frequently asked questions!

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 383
  • Sugar: 17.2 g
  • Sodium: 207.7 mg
  • Fat: 19.9 g
  • Carbohydrates: 42.9 g
  • Fiber: 5.5 g
  • Protein: 11.6 g
  • Cholesterol: 93 mg

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