Serves 4 to 6
Time: 30 minutes
The mango pricers of the world really need to work out a better system. It seems that they cost either an arm and a leg (not vegan) or they go on sale with such a surplus that the employees are practically throwing them at you like dodgeballs. There is no happy medium. So this week, life gave me mangoes and I needed to make something other than mango-ade.
Enter mango fried rice! This is actually modified from a pineapple fried rice recipe that I created one day during a bout of some serious homesickness. I miss Brooklyn! I miss walking to Prospect Park and watching a cricket game or a little league game or women’s softball. I miss walking around the loop with $5,000 dollar bikes and baby carriages whizzing by. I miss the beautiful fountain in the vale, spotting birds, and checking them off my birdwatching list. Orchard Oriole, Carolina Wren, Cedar Waxwing. I never thought that leaving Brooklyn would actually mean seeing less birds.
And after all that, happily spent from sitting around watching birds and people do things, I’d walk a few blocks to 7th avenue and get something to eat. One of my favorite things in the world was the pineapple fried rice from one of the million Thai spots on the strip. Omaha has Thai restaurants, of course, but there’s nothing here that even comes close to that fried rice. I guess that is kind of what my life has been about lately, taking some of my best memories and putting them together on a plate. And so that’s what I did.
This rice is tangy and spicy, pan fried with lots of ginger, garlic, and a little crushed coriander seed, then punctuated with seared but still snappy green beans, toasty cashews and juicy bits of sweet fruit. Then you finish it off with some lime and fresh basil leaves, making the dish so fragrant and heavenly that you might be inspired to start a Mango Fried Rice food cart. I didn’t make it too oily, but the frying is definitely a part of its addictiveness (although you can feel free to cut the oil by half or so). And hey, if you do start that cart, please come see me in Omaha!
I think this is a meal in itself, what with the cashews for protein, and the fiber from the veggies and rice. But if you want, you can saute up some tofu (use the Cast Iron Stirfry method) and toss it in, or try the Asian Baked Tofu from Veganomicon.
Recipe notes:
Thai basil has a more anise-licorice flavor and would be ideal here. It’s hard to get where I live and so I’ve grown accustomed to regular old basil in my Southeast Asian cooking. A thin metal spatula works best for this, because it slips under the rice easily, and prevents sticking. If you like, you can replace the mango with pineapple, no problemo.
I’m no mango-slicing aficionado by any stretch of the imagination. In fact, it’s slapstick comedy to watch me dissect one. But this is what I do: peel off the skin with a veggie peeler, stand it on it’s head and use a chef’s knife to slice off one side along the pit. Once you’ve got that side sliced off, you can lay the mango on its side for balance and slice off the rest of the fruit, getting as close to the pit as possible. Then just cut into manageable pieces, they don’t have to be perfectly uniform, you’re not on Top Chef. But if you want to do a truly pro job on the mango, try this method from The Kitchn.
And lastly, the rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices. I’ve made this recipe with a standard 20 oz bag of rice in mind (Whole Foods has frozen Jasmine rice, even.) But you can certainly freeze your own! Just steam it up, fluff it and place in a mesh strainer. Refrigerate the rice to cool completely, while still in the colander so that it cools quickly and evenly. Then place rice in a freezer bag and freeze until ready to use. I always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice in frozen. No big whoop.
Oh I lied…this is the last thing: to crush coriander seed, place in a plastic bag and roll a rolling pin across it (or a can of beans works, too.) Ok now, let’s get ricing!
3/4 cup unroasted cashews (if using roasted cashews, skip the toasting step)
6 oz green beans (about 1 1/2 cups), ends removed, sliced into 1 inch pieces
3 tablespoons peanut or canola oil, divided
1 medium red onion, diced medium
3 cloves garlic, minced
1 tablespoon fresh minced ginger
2 teaspoons crushed coriander seed
1/4 teaspoon red pepper flakes
6 cups cold jasmine rice
3 tablespoons tamari or soy sauce (tamari is gluten free, soy sauce is not)
1 tablespoon Sriracha hot sauce
1 tomato, cut into 1/2 inch pieces
2 mangos, peeled, sliced into 1/2 inch pieces (about 1 1/2 cups)
15 basil leaves, chiffonade (that means rolled up and thinly sliced, but you can just chop it, too)
2 tablespoons fresh lime juice
To serve:
Extra Sriracha
Fresh cilantro (optional)
Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Transfer cashews to a large plate.
Now we’re going to sear the green beans. Turn the heat on the pan up to medium-high. Add the green beans, a scant tablespoon of oil and a dash of salt. Cook for 3 to 5 minutes, until the beans are bright green and seared. Transfer beans to the same plate as the cashews.
Add the onions to the pan along with another tablespoon of oil and a dash of salt. Toss for about 3 minutes, until onions are slightly charred but still firm. Add the garlic, ginger, coriander and red pepper flakes, and toss for 30 seconds are so, being careful not to burn.
Add another tablespoon of oil and about half of the cold rice. Toss to coat, then add in the remaining rice, tossing once again. Cook for about 3 minutes, tossing often, until warmed through.
Add the tamari, hot sauce and tomato, and toss. Cook for another 3 minutes, until the rice has browned sufficiently and the tomato is slightly broken down.
Add the string beans and cashews, mangoes, basil leaves and lime juice. Cook just until mangoes are heated through and basil is wilted, a minute or two. Taste for salt (don’t add more tamari, just add salt if it needs it) and serve, garnished with cilantro if you like, and with a bottle of Sriracha close by.
I just made this and am enjoying it (and will enjoy eating it for the rest of the week…and will maybe freeze some too, because it makes a lot!). I usually order food with mild spice, and 1T of sriracha made this a little too spicy for me–might use half as much next time. Unfortunately, this came out kind of mushy, even though I used cold rice. Should it be *frozen*-cold to keep it firm and separate like in the picture? Can’t figure out what I did wrong. Still tastes good, though! Thanks for the recipe!
A friend made this for my partner and I while my partner was home recovering from a major surgery. It was so amazing that I asked for the recipe, and have made it four more times in the last two months. So, so delicious! I don’t like the cashews in it, though, so I just leave them out. If I can’t find mango priced inexpensively, then I substitute fresh pineapple instead and it still tastes great.
2 words came to mind while eating this: MOUTH. ORGASM.
Brilliant and amazing. How did I survive before finding this recipe? It’s unclear…but thank you, Isa:)
Absolute perfection!
This is delicious! I love that this recipe is so easy and makes enough for 6+ people. I used frozen mangoes and green beans. Also, when i made it the second time I used Trader Joe’s pre-cooked/frozen jasmine rice. Quickest, best-est vegan dinner ever!
I was diagnosed with Melanoma last week (I just turned 44) and my naturopath says “no dead animals”- which is fine with me as I actually don’t like meat all that much…but when you cook for a houseful of carnivores, you tend to eat it anyways….well no more of that for me. So I found your site and I’m in love!! I’m actually making this tonight, everything is all cut/chopped and ready to go. I have to sub pineapple for the mangoes (they’re still rock hard) and I THINK I found that Thai basil in my oriental market…I’m doing fish for the carnivores but they’re having this for a side dish, so hope they like it! I’ll post after dinner and tell you what I thought of it, and we’ll see if I over cooked the rice or not,,,I think I might have 🙁
As I suspected, I over cooked the rice (I cooked it yesterday, cooled it, and froze it for use today) what did I do wrong? I followed the package directions.
Seriously, amazing. We have yet to have a bad recipe from you! Thank you.
I made this for dinner last night and it was well enjoyed. I thought there was just the right amount of heat provided for by the Sriracha and red pepper flakes indicated in the recipe. My 18-year-old son does not care for spicy foods, but he ate it. I prepped everything in advance so I could get it together quickly when it was time for dinner. Thanks for the recipe!
Another winner! I used “TexMex” jasmati brown rice. I cooked the rice for about 35 minutes, drained the bit of remaining water in a colander and stuck the colander with rice in the freezer while I prepped the other ingredients and did the initial cooking. The rice was probably chilling for about 30 minutes before added. Turned out great. Very hearty with a great mix of flavors.
Has anyone tried this with tri colored Qunioa?
This is absolutely incredible! Much needed blast of spice & fresh veggies…with amazing mango! This will be a regular in my kitchen.
I made this tonight! It was absolutely delicious!!! Thanks for the recipe 🙂
This is quite tasty! Fam loved it. I swapped sweet white onion for red (it’s in season here) and that’s it. Will add to my list of regular meals!
All I can say is this is the most delicious dish I have ever made… I still can’t believe I made it, me! Holy crap woman, you are badass.
I just had a party in my mouth!!! I didn’t have green beans so I subbed red/orange peppers and only had half the rise but I had some cooked faro in the freezer. IT WAS AMAZING!!!!!!
Made this for dinner last night. Took me like 20 minutes to do and deliciousness was to be had in my living room. Thank you Isa!
I have made this recipe quite a few time for my family. It’s delicious! My only problem is mine always comes out a tad more greasy than I’d like.
Best fried rice ever. My husband, who’s a big fan of mock meat an all things I consider unhealthy, couldn’t help but keep eating this.
Amazing dish and so, so easy to make.
This rice is so good! I tried it last week and I’ve already made it twice! Thanks for another great recipe! I’m not sure if this or your thanksgiving burger is my favorite!
Very tasty, thanks for the recipe!
Made this tonight for coeliac meat eating friends, they did not stop complimenting it all evening. Delicious!
My kids loved it … went back for seconds … and thirds! Plus there is leftovers. This is a keeper
Dear Isa – thank you! I love your books. The recipes and the fun dialog that accompanies them. I make this recipe often as everyone loves it. Especially the hubby and my massive calorie consuming college athlete nephew. Initially I bought your book to feed my 2 best friends, who happen to be vegan. Now, I am moving that way myself, thanks to you, my besties, and Rich Roll, (I’m guessing you’ve heard of him). Please continue doing what you do.
This dish is sooo tasty, I will definitely make it again!
THIS IS MY FAVORITE RECIPE, THANK GOD IT’S ONLINE. THANK GODDDD
It may just be quarantine moodiness, but seeing this posted for free here out of the goodness of your heart has brought me to tears. I haven’t bought the Isa Does It cookbook yet but borrowed it from the library and my whole family adores this recipe. So glad that I can still cook it for now.
Love you Isa darling <333
This is so delicious. I feel so powerful now that I know to use frozen rice.
No more mushy fried rice!