Description
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.
Ingredients
Scale
- 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)
Instructions
- 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