Mango Fried Rice
Mango Fried Rice is a vibrant, tropical-inspired dish where sweet, ripe mango meets fragrant jasmine rice, all brought to life with a fiery kick from scotch bonnet pepper. The dish balances creamy coconut milk-infused rice with crisp vegetables and a glossy, savory-sweet sauce, creating a texture that’s both tender and satisfying. A hint of umami from seasoning cubes ties everything together, making each bite a bright, balanced burst of flavor. Worth making for its effortless fusion of Caribbean and Asian influences, this dish delivers a refreshing twist on classic fried rice that’s as delicious as it is visually striking.
Ingredients
- chicken stock2.0 cups
- seasoning cubes2.0 servings
- mango3.0 slices
- rice1.0 cup
- vegetables1.0 cup
- scotch bonnet pepper1.0
Nutrition
Directions
- 1
Rinse 1 cup of rice under cold water until the water runs clear, then drain.
- 2
In a medium pot, bring 2 cups of chicken stock to a boil. Add the rinsed rice and 2 seasoning cubes, reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
- 3
While the rice cooks, dice 3 slices of mango into small cubes and finely chop 1 scotch bonnet pepper (remove seeds for less heat).
- 4
Heat a wok or large skillet over high heat and add 1 tablespoon of oil. Stir-fry 1 cup of mixed vegetables (e.g., peas, carrots, corn) for 2-3 minutes until crisp-tender.
- 5
Add the chopped scotch bonnet pepper to the vegetables and stir-fry for 30 seconds.
- 6
Add the cooked rice to the wok, breaking up any clumps. Stir-fry for 2-3 minutes, allowing the rice to heat through and absorb flavors.
- 7
Add the diced mango cubes and toss gently to combine. Cook for 1 minute until mango is just warmed.
- 8
Season with salt to taste if needed, and serve immediately.
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