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Mango-Sriracha fried rice fulfills your sweet and spicy needs

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Fried rice is better when there's plenty of Sriracha sauce (and mango) in it

Need a quick fix for dinner tonight? This sweet and spicy Sriracha fried rice dish will make your taste buds scream, but don't worry — the fresh mango adds just a hint of sweetness to balance it all out.

Fried rice is better when there's plenty of Sriracha sauce (and mango) in it

This super-spicy, slightly sweet fried rice dish will make your mouth go "wow!" In case you aren't familiar with Sriracha sauce, it's a super-spicy Asian condiment made from chili peppers, garlic, sugar, salt and vinegar. It's a great thing to keep on hand in your pantry for adding flavor to nearly anything, from cheese to scrambled eggs to grilled meats or even salads. I used this ultra-hot condiment in this recipe to add a lot of heat and to balance out the sweetness from the fresh mango. If you are not into hot foods or have little ones, I would suggest to either hold off using this sauce or to start small and add more as desired.

Fried rice is better when there's plenty of Sriracha sauce (and mango) in it

Sweet and spicy mango-Sriracha fried rice recipe

Serves 4-6

Ingredients:

  • 1 tablespoon toasted sesame oil
  • 2 cups cooked brown or white rice
  • 1 cup sugar snap peas or snow peas
  • 1 small red onion, sliced
  • 1 bunch green onions, sliced
  • 1/2 cup sweet peas
  • 1 large mango, diced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons Sriracha sauce, plus extra for garnish
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Directions:

  1. Heat a large pan over medium heat, add the sesame oil and rice, and cook for 2 to 3 minutes.
  2. Add in the red and green onions, peas and mango, and cook for 6 to 8 minutes or until the vegetables have softened.
  3. In a small bowl, combine the soy sauce, vinegar, Sriracha sauce and garlic powder, mixing well.
  4. Pour the sauce on top of the rice mixture, and stir-fry gently to coat all the rice and vegetables.
  5. Season with salt and pepper as needed, and remove the pan from the heat.
  6. Divide the fried rice among bowls, and garnish with fresh cilantro and extra Sriracha sauce, if desired. Best served warm.

More Asian recipes

Pad thai chicken nachos
Asian-style chicken with garlic rice
Thai peanut noodle bowls

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