Mango Fried Rice with Mango Turmeric Tea

Published on
January 25, 2024
Thai-style sweet and spicy mango fried rice is a healthy and quick, vegetarian weeknight dinner! This dish comes together very quickly, so be sure to have your ingredients (including chilled leftover rice) prepped in advance.
Bowl of mango fried rice.
Prep Time:
10 Minutes
Cook Time:
20 Minutes
Difficulty Level:

2 cups long grain white rice

1/2 teaspoon salt

2 tablespoons Mango Turmeric Tea

3 tablespoons canola or coconut oil, divided

2 eggs, lightly beaten

4 shallots, chopped

2 garlic cloves, minced

3 tablespoons soy sauce

3 tablespoons Sriracha

1 1/2 cup mango, chopped

1/2 cup cilantro, chopped

1/2 cup scallions, thinly sliced

1 lime, cut into wedges

Optional 1/4 cup unsweetened coconut, toasted


1. Bring 4 quarts of water to boil. Stir in the rice, salt, and Mango Turmeric Tea. Boil for 9 minutes. Drain. Cover and steam for 10 minutes. If time allows, transfer rice to a rimmed baking sheet and refrigerate for 1 hour to cool. Rice can be made 1 day ahead (See recipe tip).

2. In a large skillet over medium-high heat, add 1 teaspoon oil and the eggs. Scramble to your desired doneness, stirring constantly. Transfer to a plate.

3. In the same skillet add the remaining oil and shallots. Sauté 3 minutes or until tender. Stir in garlic and cook for 30 seconds or until fragrant.

4. Stir in the chilled rice, soy sauce, and Sriracha. Cook for 5 minutes. Then add in the mango and cook for 4 minutes. Stir back in egg.

5. Top with cilantro, scallions, a lime wedge, and toasted coconut. Serve warm.

Recipe Tip:
Chilled leftover rice works best in stir fries because it doesn’t clump together, so cook the rice in advance if time allows (see recipe notes)
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