Mango Curry Fried Rice

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This recipe came out of a need for a quick weeknight recipe. I grabbed some leftover rice, the vegetables I needed to use up, and the frozen mangoes we used for smoothies. And then, while I was cooking it up, thought ‘hey! Let’s throw in some Curry powder!’. And my kids DEVOURED it. I was so pleasantly surprised, and I’ve made it several times since!

This dish is gluten-free, dairy-free, vegetarian… pretty much ticks all the boxes! So don’t miss out on this easy and flavor-packed dish.

If you have any questions or comments, drop one below! And don’t forget you can pin this recipe for future use.

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Mango Curry Fried Rice

Yield: 4

Author: The Floured Countertop

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 2 Tbsp Sesame Oil (you can substitute Olive oil if needed)
• 2 tsp Red Curry Paste
• 1 tsp Curry Powder
• 1/2 tsp Turmeric
• 1 Tbsp Minced Ginger
• 2 Cups Cooked, Day-old White Rice*
• 2 Small Carrots (diced)
• 1 1/2 cups Chopped Mango (fresh or frozen is fine)
• 1 tsp salt
• Green Onions, for garnishing

Instructions

1. In a large skillet or Wok, heat the 2 Tbsp of Sesame Oil on medium heat, then add the 2 tsp Red Curry Paste, 1 tsp Curry Powder, 1/2 tsp Turmeric, and 1 Tbsp Minced Ginger. Stir, and cook for a couple minutes to bring out the extra flavor.
2. Now add the 2 cups of Rice, and 2 diced Carrots. Stir frequently, until the Carrots have softened. Add the 1 tsp of Salt.
3. Now add in the 1 1/2 cups of chopped Mango and stir, cooking for a few minutes. You might need to cook it a few extra minutes if using frozen.
4. Garnish with sliced Green onions, and enjoy!

Notes:

*Day-old rice works best for Fried rice because it's more dry, and therefore easier to fry. If you didn't make the rice the day before, I've found that spreading your cooked rice on a baking sheet and freezing it for an hour or so to help it dry out is a nice alternative.