This recipe I promise did not start out as a mango fried rice one. I was just going to make rice and use chicken stock as the main seasoning without oil or anything. I can say it partly turned out that way because I still did not use oil but I added mango to it because as I mentioned in my previous post, i’m on a mango rampage. Something about spring makes my body crave mangoes but I have to be careful as mango is a decadent fruit and not the most fit fam friendly except you need to gain some healthy weight. The savoury + sweet flavour with a texture like rice is so divine. It reminds me of my pineapple rice recipe except less dramatic as I stumbled on this one. I achieved the colour by using Maggi sauce as part of my seasoning but you can use soy sauce if that is available to you.
Recipe for Mango Fried Rice
Ingredients
3 slices of mango cubed
1 cup of rice
1 cup of chopped vegetables
2 cups of chicken stock
Seasoning cubes
1 scotch bonnet pepper
Method
Wash your rice and bring to boil on medium heat with very little water as you are still going to cook it in chicken stock.
Once the rice is slightly soft and the initial water has dried up, reduce the heat and pour in the chicken stock and cook till the chicken stock is all absorbed and has dried up. The chicken stock if freshly made will have some oil from the chicken so your rice does not need oil.
Increase the heat and stir in the chopped vegetables and pepper. Add your seasoning cube.
Finally stir in your cubed mango and serve warm with any protein of your choice. I’d say chicken but it’s up to you.
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