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+ servings

15 minute Vegetable Fried Rice with Mango

The Hanging Spoon
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 4 cups cooked rice cooled but not cold
  • 2 shredded carrots about 1 cup
  • 1 onion diced
  • ¾ cup frozen peas thawed
  • 2 cups baby spinach
  • 15 oz. can baby corn rinsed and drained
  • 4 eggs beaten
  • 1 ripe mango sliced or cubed
  • ¼ cup toasted sesame seed oil
  • 2 tbsp. reduced sodium soy sauce
  • 1 tbsp. rice vinegar
  • 1 tsp. agave syrup
  • 1 garlic clove minced
  • 1 inch piece of fresh ginger minced

Instructions
 

  • Whisk together oil, soy sauce, vinegar, agave syrup and ginger in a small bowl.
  • Heat a large wok or large non-stick sauté pan.
  • Add one quarter of the dressing to the pan.
  • Add in onion and sauté for about 3-4 minutes until translucent.
  • Add in garlic and sauté for another minute.
  • Add in the peas, carrots and corn and sauté for about a minute. *
  • Add in the rice and remaining dressing to combine well.
  • Toss in the spinach and remove from heat.
  • Transfer fried rice to a large serving bowl.
  • In the same pan used to cook the fried rice, add the beaten eggs and cook for about 4 minutes until scrambled.
  • Toss eggs into the fried rice.
  • Top with mango and serve.
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