Fried Rice with Mango and Chili
Sweet-spicy fusion of fruit and savoury rice.
- 25 min
- 265 kcal / serving
- easy
- vegan
- Protein
- 4.5 g
- Fat
- 7.7 g
- Carbs
- 46 g
Contains: soy, gluten (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 200 g cooked rice (preferably day-old)
- 1 ripe mango
- 1 small red chili
- 2 tbsp soy sauce
- 1 tbsp oil
- 1 spring onion
- Salt
- Pepper
Method
- Peel the mango, cut the flesh from the stone and dice into small cubes.
- Finely chop the chili and spring onion. Use more or less chili depending on desired heat.
- Heat oil in a large pan or wok. Briefly fry the chili and spring onion until fragrant.
- Add the cooked rice and stir-fry over medium-high heat until it starts to colour.
- Add the mango cubes to the rice and fold in gently so they don't break apart.
- Deglaze with soy sauce and toss everything well. Season with salt and pepper.
- Fry briefly until everything is hot, then serve immediately.
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