Vegan Mango Fried Rice
This Vegan Mango Fried Rice is the perfect easy vegan dinner idea for a busy night! Quick, healthy, and ready in under 30 minutes!
Servings: 6 servings
Calories: 284kcal
Ingredients
- 2 tablespoon sesame oil
- 1 small sweet onion, finely diced
- 1 cup carrots, peeled and small diced
- 2 tablespoon fresh ginger, grated
- 5 cloves garlic, minced
- ½ teaspoon garlic chili paste (up to 1 teaspoon if you like spicy)
- 1 tablespoon rice wine vinegar
- 2 teaspoon hoisin sauce
- 3 tablespoon soy sauce (see post for allergy notes to gluten or soy)
- 3 cups cooked rice (best if day old rice or chilled for a few hours before)
- 1 can chickpeas, drained and rinsed
- 1 ½ cups fresh mango, small diced
- ½ cup green onions + more for garnish
- ½ cup frozen or fresh peas
- sesame seeds, optional garnish
Instructions
- *Note: This dish moves fast, it's best to have everything prepped before starting to cook.
- Start by chopping up the onions, garlic, ginger, carrots, green onions, and mango.
- Add sesame oil to a large wok or skillet over medium heat.
- Add in your onions and carrots and sauté for 3-5 minutes, until onions are softened, but not turning brown.
- Next, add in the ginger and garlic. Cook for 1 more minute. </p>
- Add in your red chili paste, rice wine vinegar, hoisin sauce, and soy sauce. Stir to combine and cook for another 1-2 minutes.
- Add in the rice and chickpeas. Combine.
- Gently stir in the mango, green onions, and peas. Cook until heated through. About 5 more minutes.
- Remove from heat.
- Top with extra green onions and some sesame seeds if desired.
- Store any leftovers in an air tight container.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Nutrition
Serving: 1serving | Calories: 284kcal | Carbohydrates: 48g | Protein: 8g | Fat: 6g | Sodium: 757mg | Potassium: 406mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3775IU | Vitamin C: 30.8mg | Calcium: 73mg | Iron: 2mg