Mango Fried Rice

Prepared in 30 minutes or less, this mango fried rice is a fun and delicious meal that your family will enjoy on a busy night.

Course Main Dish

Cuisine American, Asian, Caribbean

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

½ Cup Canola Oil; divided - or peanut oil
2 Pieces Chicken Breast; cut into bite-size pieces
1 Ripe Mango; cut into cubes
6 Turnip Leaves or any Mediterranean Leaves; chopped
¼ Cup Fresh Parsley; or about 7 sprigs, chopped
1 Red Bell Pepper; Diced
8 Cups Cooked White Rice
2 Cups Frozen Sweet Peas; thawed (see notes below)
2 Green Onions; sliced
½ Cup Red Onions; diced
¼ Cup Soy Sauce; see notes below
½ Cup Cooking Wine; we used Goya cooking wine (dry white wine). See notes below.
Salt and pepper to taste

In a large wok, heat ¼ cup oil over medium-high heat. Cook the chicken until just cooked. No need to let the chicken turn brown. Best to cook the chicken in batches. Set the chicken aside on a plate.
In the same wok, add ¼ cup oil then add the mango pieces, greens and parsley, and bell pepper.
Next, lower the heat to medium. Add in the rice, sweet peas, green onions, red onions, and soy sauce.
Mix well to combine, then add the cooking wine and season with salt and pepper to taste. Continue to mix well.
Lower the heat to low, cover with a lid, and allow the ingredients to cook for about 5 minutes.
Serve warm and enjoy.

Cooking Wine: Instead of using dry white wine, you can substitute the wine with rice vinegar.

Soy Sauce: Instead of using soy sauce, to keep it vegan, consider adding Tamari instead.

Serving Options: Consider serving this fried rice with micro greens, scrambled fried rice or with edamame.

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