Mango Fried Rice

Ingredients

• 1ripe mango, peeled and chopped into small pieces
• 400 g (2 cups)cooked rice, brown or white
• 2eggs
• 30 ml (2 tbsp)soy sauce, reduced-sodium or regular
• 30 ml (2 tbsp)olive oil or vegetable oil
• 1.25 ml (¼ tsp), or to tasteblack pepper

Instructions

1. 1

   Chop the mango

   Peel the mango and cut it into small pieces.

2. 2

   Heat the oil

   Warm 15 ml (1 tbsp) of the oil in a frying pan over high heat.

3. 3

   Cook the mango

   Add the mango, lower the heat to medium-high and cook for about 4 minutes, until soft and caramelised.

4. 4

   Add the rice

   Put the cooked rice in the pan and mix it thoroughly with the mango.

5. 5

   Make an egg well

   Move the rice aside to make a space in the centre of the pan, then crack in the eggs.

6. 6

   Scramble the eggs

   Scramble the eggs in the space, then mix them thoroughly through the rice and mango.

7. 7

   Add oil and soy

   Pour in the remaining oil and the soy sauce, stirring to combine.

8. 8

   Season with pepper

   Add black pepper to taste.

9. 9

   Heat everything through

   Cook for a further 2–3 minutes, stirring until everything is well mixed and hot.

10. 10

    Serve the rice

    Serve hot.

What is mango fried rice?

Fried rice is a flexible dish found in many Asian cuisines, usually made by stir-frying cooked rice with other ingredients. This version adds ripe mango for juicy sweetness alongside egg and savoury soy sauce.

The contrast is what makes the combination work: the mango softens and caramelises in the pan, while the rice soaks up the seasoning. It is a simple variation that needs only a few ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 3g protein, 23g carbs, 7g fat.

Rice and mango provide most of the carbohydrates, while the oil contributes most of the fat; the eggs add some protein and fat. For a more balanced plate, serve a portion with extra vegetables or a simple green salad.

Choosing the ingredients

Mango: Choose a ripe fruit that gives slightly when pressed, but is not so soft that it falls apart as you chop it. Small pieces cook quickly and spread their flavour through the rice.

Rice: Brown or white cooked rice both work here. Have it cooked before starting, as the pan time is short.

Soy sauce and oil: Either reduced-sodium or regular soy sauce is suitable, and olive or vegetable oil can be used. The recipe divides the oil between cooking the mango and finishing the dish.

Caramelising the mango

Start the mango over high heat, then turn the heat down to medium-high as directed. Cook it for about 4 minutes, allowing it to soften and caramelise without rushing the step.

Stir as needed so the pieces cook evenly. They should be soft, but still recognisable when mixed into the rice.

Scrambling the eggs

Move the rice and mango to the sides of the pan to make a space in the centre for the eggs. This gives you room to scramble them before folding them through the rest of the dish.

Stir the eggs into the rice once scrambled so they are distributed throughout rather than left in one large piece.

Getting the texture right

Add the cooked rice after the mango has softened, and mix well so the grains pick up the fruit’s juices. Stirring also helps the mango and rice combine without mashing the fruit.

After adding the soy sauce and remaining oil, cook for another 2–3 minutes. The finished rice should be evenly seasoned and heated through.

Serving and timing

Serve the rice hot, straight from the pan. It works as a quick lunch or dinner on its own, or alongside a simple vegetable dish.

The method moves quickly once the pan is hot, so chop the mango and have the cooked rice and other ingredients ready before you begin.

Recipe notes & tips

• Use cooked rice that is ready to go before heating the pan.
• Cut the mango into small, even pieces so it softens at a similar rate.
• Keep the eggs in the centre space while scrambling, then fold them through the rice.
• Stir after adding the soy sauce so its savoury flavour reaches the whole pan.
• Taste before adding pepper, particularly if your soy sauce is strongly flavoured.

Variations

• Use brown rice: Swap in cooked brown rice for a nuttier flavour and chewier texture.
• Try vegetable oil: Use vegetable oil in place of olive oil as listed.
• Adjust the soy: Choose reduced-sodium soy sauce or regular soy sauce according to preference.
• Add extra vegetables: Stir in cooked vegetables alongside the rice for a more vegetable-filled dish.
• Make it peppery: Add black pepper gradually and taste as you season.

Common mistakes to avoid

• Starting with uncooked rice: The method calls for cooked rice, so prepare it before you begin.
• Cutting large mango pieces: Smaller pieces soften more evenly; chop the fruit into small pieces.
• Overcooking the mango: Check it at about 4 minutes and stop when it is soft and caramelised.
• Scrambling eggs over the rice: Make a space in the centre of the pan so the eggs can be scrambled before mixing.
• Serving before it is hot: Cook for the final 2–3 minutes, stirring until everything is heated through.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat thoroughly in a frying pan, stirring until hot throughout.

Frequently asked questions