Chili Lime Mango Fried Rice (Printable)
Bright, tropical fried rice with mango, lime, chilies, cilantro, and crunchy nuts — a quick, flavorful weeknight main.
# What You’ll Need:
→ Rice
01 - 4 cups cooked jasmine rice, preferably day-old and cooled
→ Vegetables & Fruit
02 - 1 large ripe mango, peeled and diced
03 - 1 red bell pepper, diced
04 - 1/2 cup frozen peas, thawed
05 - 3 green onions, sliced
06 - 2 cloves garlic, minced
→ Aromatics & Herbs
07 - 1/2 cup fresh cilantro, chopped, plus extra for garnish
08 - 1 to 2 red chilies, finely chopped
09 - Zest of 1 lime
10 - Juice of 1 lime
→ Sauces & Oils
11 - 2 tablespoons vegetable oil or neutral oil
12 - 2 tablespoons soy sauce or gluten-free soy sauce
13 - 1 teaspoon toasted sesame oil
→ Optional Add-Ins
14 - 1/2 cup roasted cashews or peanuts, roughly chopped
15 - 2 eggs, lightly beaten
# How-To Steps:
01 - Heat vegetable oil in a large wok or skillet over medium-high heat.
02 - Add garlic, red chilies, and diced red bell pepper. Stir-fry for 2 minutes until fragrant and slightly softened.
03 - If including eggs, move vegetables to one side. Pour in beaten eggs, scramble until just set, then combine with vegetables.
04 - Add thawed peas and sliced green onions to the pan. Stir-fry for 1 minute.
05 - Add cooled jasmine rice, breaking apart any clumps. Drizzle with soy sauce and sesame oil. Stir-fry for 3 to 4 minutes until rice is evenly coated and heated through.
06 - Gently fold in diced mango, lime zest, and lime juice. Stir just to combine and warm the mango, avoiding overcooking.
07 - Remove from heat. Stir in chopped cilantro and, if desired, roasted cashews or peanuts.
08 - Serve immediately, garnished with extra cilantro and lime wedges if preferred.
# Expert Advice:
01 -
- Tossing sweet mango into fried rice feels a little rebellious — and it always gets people talking at the table.
- The jolt of lime and chili wakes up every forkful, making this the ultimate pick-me-up dinner.
02 -
- Trying to use freshly cooked rice makes everything gluey — patience pays off when you let rice chill out first.
- Adding the mango too early dulls the flavor and makes it mushy; last-minute is best.
03 -
- After countless sticky batches, I swear by spreading rice on a tray and chilling it in the fridge if you're short on time.
- Peeling the mango over the bowl catches every drop of sweet juice — a treat for the cook.