Mango Fried Rice Recipe
Prep
15 min
Cook
1None
Servings
4 servings
Calories
320
Ingredients
3 cups cooked jasmine rice (cold/day-old)
1 ripe mango (firm-ripe, diced)
2 eggs, beaten
1/2 cup cashew nuts
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon curry powder
2 green onions, sliced
1/2 cup peas (frozen)
2 tablespoons vegetable oil
Fresh cilantro and lime wedges
Instructions
Prep
Dice the mango into 1cm cubes (use firm-ripe, not soft). Cold rice is essential — freshly cooked rice becomes mushy when fried.
Toast Cashews
Dry-toast cashews in a wok over medium heat until golden (2-3 minutes). Remove and set aside.
Cook Eggs
Add oil to wok on high heat. Pour in beaten eggs, scramble quickly for 30 seconds. Push to the side.
Fry Rice
Add rice to the wok. Stir-fry on high heat for 3-4 minutes until rice is hot and slightly crispy. Add curry powder, soy sauce, fish sauce. Toss well.
Add Mango & Finish
Add diced mango, peas, and cashews. Toss gently for 1-2 minutes (do not overcook the mango). Garnish with green onions and cilantro. Serve with lime wedges.
Tips
Use Day-Old Rice
Freshly cooked rice has too much moisture and will become mushy. Cook rice the day before and refrigerate. The cold, dry grains fry perfectly.
High Heat
Fried rice needs very high heat for the 'wok hei' (breath of the wok) effect. If your stove is not powerful, cook in smaller batches.
FAQ
What type of mango for fried rice?
Use firm-ripe mango — sweet but still holding its shape. Fully soft mango will mush into the rice. Cut into small cubes so they heat through quickly without breaking apart.
Is this a Thai dish?
Yes — mango fried rice (Khao Pad Sapparod) is a popular Thai dish, often served in a hollowed-out pineapple. Our version uses Pakistani mangoes for extra sweetness.