This 15 Minute Shrimp Cauliflower Fried Rice with Mango is better and quicker than anything you can order on takeout. I love having this recipe in my meal rotation because it uses leftover rice (so your meal prep doesn’t go to waste). It’s also packed full of vitamin C, fiber, magnesium, and protein from nutrient-rich ingredients like mango, shrimp, and cauliflower.
Growing up in a half Chinese household, we ate a lot of rice – including fried rice. It’s one of those recipes that I can whip up no matter what ingredients are in the fridge. I love making it because it usually uses up any leftover veggies in the fridge and it’s always a hit with Meik and the kids.
This recipe was first developed when I had some leftover mango and white rice. I was about to freeze it to use in smoothies, when Meik requested fried rice for dinner. One of my favorite things about making fried rice is that I can use up any leftovers in the fridge. From batch prepped rice to proteins to veggies (and fruit), you can literally use almost anything and create a masterpiece. I highly recommend that you use this recipe as a template and incorporate ingredients from your fridge to make a delicious dinner – yourself (and your loved ones) will thank you!
What You Need to Make this Mango Fried Rice & Substitutions
Leftover White Rice: I love to batch prep rice. Having cooked grains on-hand speeds up the dinner process by at least 15 minutes. 90% of the time I make fried rice, I use white rice. For me, food is all about what tastes good, feels good, and is satisfying and white rice checks all those boxes. That being said, don’t be afraid to mix it up and use any grains that you might have on-hand. Brown rice, quinoa or even couscous would all taste delicious and add a little twist on this classic dish.
Cauliflower Rice: Cauliflower Rice is not just for the keto crowd. You can use it in a variety of dishes to boost the nutritional value (and flavor) of a dish. I love making a big batch of riced cauliflower (that isn’t mushy) and using it in smoothies and bowls. It is so tasty in this fried rice recipe – not only adding fiber and vitamin C but also flavor! If you don’t have cauliflower rice on hand you can do a few things. Use whole cauliflower, broccoli or carrots as a replacement. You can also leave it out. This recipe is packed full of nutrition from all the other ingredients. The cauliflower rice is just another delicious nutrition boost!
Shrimp: Shrimp are one of those quick and easy proteins I always have in my freezer. My kids love them and they’re so easy to make (all you need is 5 minutes). But this recipe is a little bit of a kitchen sink recipe – meaning you can use almost anything in your fridge and it will be delicious. Swap the shrimp for diced chicken breast, eggs, tofu, or even edamame beans for a plant-based twist.
Mango: Mango is one of my fave fruits. You can use it in a sweet dish (like these mango tajin popsicles) or as a sweetener to a savory dish (like in this mango vinaigrette). It pairs well with spicy foods and adds a sweetness to any dish. No mango? No problem! Replace it with another fruit like pineapple or apple or another vitamin C rich veggie like peppers or broccoli.
Cashews: The cashews add a delicious crunch to this recipe.They also bring along their nutritional benefits like nourishing fats and protein. If you don’t have cashews on hand you or have an allergy you can replace them with other nuts like peanuts or almonds. Alternatively you can get that boost of protein and fats from seeds like sesame seeds or pumpkin seeds.
How to Make Fried Rice
Heat 1 tablespoon of sesame oil in a wok or cast iron pan over medium-high heat. Add the shallots, garlic, and ginger and cook until fragrant, stirring occasionally, 2 to 3 minutes.
Add the shrimp and toss to coat. Cook without stirring for 1 to 2 minutes. Flip and cook, again without stirring, for another 1 to 2 minutes until cooked through. Remove the shrimp from the pan and set aside.
Add the remaining tablespoon of oil to the frying pan. Add the rice and cook without stirring for 3 to 4 minutes. Using a wooden spoon stir the rice, making sure to get any that’s stuck off the bottom of the wok.Cook until some of the rice becomes crispy and golden, another 2 to 4 minutes.
Stir in the cauliflower, corn, mango, lime juice, and soy sauce. Turn the heat to low and add the shrimp and cook until warm. Top with green onion and sriracha or chili oil, if desired. Enjoy!
Mistakes and Fixes
Mistakes happen, even in the kitchen. Here are a few mishaps you might stumble upon along with quick fixes so your food doesn’t go to waste.
Overcooking the shrimp: Keep a close eye on the shrimp as they cook. Overcooked shrimp can become rubbery and tough. Remove them from the heat as soon as they turn pink and are cooked through.
Soggy fried rice: If your fried rice ends up a bit too moist, spread it out in the pan and increase the heat slightly. This allows excess moisture to evaporate, giving you the desired texture.
Mango: Mango is not only sweet and delicious but also offers an array of health benefits. Rich in vitamin C and vitamin A, mango supports a strong immune system and promotes healthy skin and vision. It also provides dietary fiber, which helps with digestion and keeps you feeling satisfied. Plus 1 mango is about 65% of your recommended daily vitamin C intake!
Cauliflower: Cauliflower brings a host of nutrients to your plate. It is a good source of vitamin C, vitamin K, and folate. Cauliflower is also packed with antioxidants that have anti-inflammatory properties.
Shrimp: Shrimp are an excellent source of quick and easy protein. They provide essential nutrients such as vitamin B12, iron, and phosphorus. Shrimp (or prawns) are a delicious source of protein and can help with brain function.
How to Meal Prep Mango Fried Rice
This is one of those recipes that you can batch prep (make 2-3 times your household serving) or ingredient prep for (prep all the ingredients so you can throw it together without any prep time).
If you’re batch-prepping this Mango Cauliflower Fried Rice, I recommend doubling or tripling the recipe. Freeze the cooked version into individual or household serving sizes. When you’re ready to enjoy, you can defrost the fried rice and heat up in the microwave or over medium heat in a frying pan.
You can also ingredient prep this recipe. I like ingredient prep because I can use the ingredients in a variety of dishes. Here are a few ways to follow this prep method:
- Cook a larger batch of rice and freeze it in portions, ready to be used in fried rice or other dishes.
- Riced cauliflower can also be frozen in advance, allowing you to easily incorporate it into meals whenever needed. Here is the best way to make riced cauliflower.
- Diced mango can be prepped and stored in the freezer for convenience. Simply thaw and use as desired. I like to store it in these reusable, freezer bags.
How to Elevate This Dish
Want to take this dish to the next level? Here are a few ways you can further boost the nutritional value of this fried rice.
Boost the veggie content: Consider adding more vegetables like bell peppers, snap peas, or carrots to increase the fiber and nutrient content of your fried rice.
Sprinkle in some leafy greens: Toss in a handful of baby spinach or kale for an extra dose of vitamins and minerals.
Get some more crunch: Besides the roasted cashews, you can add some toasted sesame seeds or hemp hearts for added texture and nourishing fats.
If you make this Shrimp Cauliflower Fried Rice with Mango, it would make my day if you would leave a comment and/or star rating below— I love hearing your feedback! And don’t forget to snap a pic and tag me on Instagram @lindsaypleskot.rd so I can see your versions! It makes me so happy to see these recipes come to life in your kitchens! xoPrint
This 15 Minute Mango Fried Rice is better and quicker than anything you can order on take out. It’s packed full of vitamin C, fiber, magnesium, and protein from its nutrient-rich ingredients like mango, shrimp, and cauliflower.
- 5 cups leftover cooked rice (I like white rice for this dish)
- 2 tablespoons toasted sesame oil
- 2 medium shallots (3 tablespoons or 45 mL) shallots, minced
- 6 medium cloves garlic (1 tablespoon or 15 mL), grated or finely minced
- 2 tablespoons minced ginger
- 1 lb raw peeled shrimp
- 2 cups frozen riced cauliflower
- 1 cup frozen corn
- 1 mango, diced or 1 cup frozen mango, diced
- Juice of 1 lime
- 2 ½ tablespoon soy sauce
- Green onion, thinly sliced on the diagonal, for garnish
- 1 cup roasted cashews, roughly chopped, for garnish
- Sriracha or chili oil, for garnish (optional)
- If not already prepped, make the rice: Cook 1 ⅔ cups of rice according to package directions.
- Heat 1 tablespoon of sesame oil in a wok or cast iron pan over medium-high heat. Add the shallots, garlic and ginger and cook until fragrant, stirring occasionally, 2 to 3 minutes.
- Add the shrimp and toss to coat. Cook without stirring for 1 to 2 minutes. Flip and cook, again without stirring, for another 1 to 2 minutes until cooked through. Remove the shrimp from the pan and set aside.
- Add the remaining tablespoon of oil to the frying pan. Add the rice and cook without stirring for 3 to 4 minutes. Using a wooden spoon stir the rice, making sure to get any that’s stuck off the bottom of the wok. Cook until some of the rice becomes crispy and golden, another 2 to 4 minutes. Stir in the cauliflower, corn, mango, lime juice, and soy sauce
- Turn the heat to low and add the shrimp and cook until warm. Top with green onion and sriracha or chili oil, if desired. Enjoy!
- Prep Time: 5
- Cook Time: 10