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Today’s Lunch: Mango Fried Rice
September 5, 2016
How to cook Mango Fried Rice_steps_ingredients_method_recipeMango Fried Rice taken by peachpurple

Yesterday, my teenager had brought back a few

 home grown mangoes from her office, a colleague

 gave some to her.

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Out of 5 mangoes, 2 of them had ripen while the

 rest are still unripe.

I wrapped those green raw mangoes with brochures 

( fliers) , hoping that they will turn yellow in a

 couple of days.

My mom used to tell me this trick to enhance 

unripe fruits to ripen.

I had mixed one cut mango into fresh fruit salad

 while the other, I decided to whip up Mango Fried

 Rice for today’s lunch.

In addition, this Mango Fried Rice is delicious, has

 its unique taste, not sour at all.

We usually add mangoes into salads, curries or have 

them raw but this time, we added strips of mangoes

 into fried rice to add more nutrients into this dish.


Mango Nutritional Value

Mangoes are high sources of vitamin A,C and E, 

potassium and iron. 

In addition to it, this yellow sweet fruit has 

caretenoids which helps us to maintain healthy skin 

and improved eye vision too.


What is Kaffir leaves

Kaffir leaves are actually lime leaves, locally grown 

in Asian countries where the tropical hot weather

 suits this circuits growth.


The limes are dark green skin color, yellowish flesh , 

sour juice with seeds, tiny as golf balls. 

Limes are used for Malay and Indian cuisine, cold

 beverage and side dish dipping sauce with spicy 

prawn paste ( sambal).


The Kaffir leaves ( lime leaves) are used to enhance

 any recipes with the lime fragrance.

Suitable for fried rice, curries, asam recipes and fish 




What is Tom Yum paste

Originate from Thailand, Tom Yum is a sweet and 

sour paste for spicy cuisine.

The paste is a combination of mixed spices, lemon 

grass, kaffir lime leaves, galangal, fish sauce, chillies 

and lime juice.

It is sold in jar bottles, small sachets and easily

 found in supermarket.



How to cook Mango Fried Rice


# 1 sachet tom yam paste

# 100g chicken fillet or breast (sliced into strips )

# 350-400g cooked rice ( overnight rice would be better )

# 20g dried shrimps ( soaked, drain )

# 100g ripe mango ( peeled and cut into strips )

# 5pcs shallots (sliced)

# 4pcs Kaffir lime leaves ( finely sliced )

# 1 stalk wild ginger flower-optional ( finely sliced )

# 1 stalk lemon grass ( finely sliced )

# 3 pcs green chillies or chillie padi or red chillies

( finely sliced )

Marinate Sauce: ( mixed together in a bowl )

# ½ tsp sugar

# 1 tbsp oyster sauce

# pepper to taste

# 1 tbsp oil

Cooking Steps

1. Marinate chicken meat with the sauce mixture 

for 10 minutes.

2. Heat up oil in wok and stir fry dried shrimp until


3. Add in marinated chicken. 

Stir fry until almost cooked.

4. Add in tom yam paste, rice, mango, shallots,

 Kaffir lime leaves, wild ginger flower, lemon grass

 and chillies.

5. Stir fry and make sure all ingredients are well


6. Turn off heat. Serve with fried crispy shallots or

 spring onion.

7. Yield: 3-4 persons

What type of fried rice do you like best?

Which type of recipes do you add in mangoes?

Do you refer to eat mango as a fruit itself or add it into your food?

Do share with me your opinions. 

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    1. Your trick is so awesome, my old people thought us to put the mangoes into the rick pile in order to get them ripe.This technique was work in the old time.

      It’s a good idea to fry rice with mango slides, it must be very delicious and again, make my mouth watering. I tried to fry rice with pineapple but never with mango. Maybe, should give a try if able to get some free mangoes, haha!

      This dish can be called :Tomyam fried rice, right? My kids still not get used to take chili, unfortunately. If not, Tomyam would be served very often in my kitchen as my spouse and me love Tomyam soup very much.

      I do buy a bottle ready made Tomyam paste with my in my kitchen, but yet fully utilized in my daily dishes yet.
      I hope it still yet reached it’s expiry date . I got to make few Tomyam dishes in order to finish it before the expiry date.

    2. Whoa! Mango fried rice? Sounds wonderfully delicious!! 🙂

    3. Wow! Sounds interesting! I never tried friend rice with mango. I usually make a friend rice mix with egg, hot dog, green peas with carrots and a lots of garlic. The traditional friend rice i also do for my breakfast.

    4. I never knew mangoes have so many uses. I also like the idea of using lime leaves. I have a lime tree. I must use it for flavour as I am allergic to lime juice. Atleast this will give me the flavour. Lime flavour enhances the taste of any dish.

    5. This recipe sounds really sweet but for me i might not like it that much. I love mangoes and I love rice but having the two mixed am trying to imagine what it would taste like. You say it can’t taste sour really? With themango there has to be some kind of sourtaste in it. And then I also don’t eat shrimps those are two ingredients that would not work for me. I like when am eating a meal for it to have a certain taste if it is salty so be it or ifits sweet then let it be so,but the sweet sour taste has never worked for me but thanks for sharing the recipe

    6. Why have I not thought of this, a fried rice with the twist of ripe mango. I sometimes have fried rice at home but never tried putting some mangoes on it. Then again, if mango is a good ingredient, maybe a ripe red dragonfruit can also be a good twist to the fried rice.

    7. Its ingredients are the best but I have not eaten more time but once at my friends’ home and his sister prepared it because she was doing cooking course in the university. Really very tasty in eating and looking.

      In this healthy fried rice recipe, bell peppers, mango and basil are tossed with savory fish sauce and fresh basil for a delicious one-bowl dinner. If you don’t have leftover cooked rice on hand, be sure to thoroughly cool your rice before adding it to the wok—

      if it’s too warm, it creates too much steam and sticks to the wok. To quickly cool warm rice, spread out on a large baking sheet and refrigerate while you prep the rest of your ingredients, about 15 minutes.

      Heat 1 teaspoon oil in a large flat-bottomed carbon-steel wok or large, heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.

      Add 1 tablespoon oil to the wok along with scallions, ginger and garlic; cook, stirring, until scallions have softened, about 30 seconds. Add steak and cook, stirring, for 1 minute. Add red and green bell peppers; cook, stirring, until just tender, 2 to 4 minutes. Transfer the contents of the wok to a large plate.

      Add remaining 1 tablespoon oil to the wok; add rice and stir until hot, 1 to 2 minutes. As you stir, pull the rice from the bottom to the top so it all gets coated with oil and evenly cooked. Return the steak, vegetables and eggs to the wok; add mango, lime juice, fish sauce and basil and stir until well combined.

      Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.

      She told me thus

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