Description
A vibrant dish loaded with juicy mango, hearty rice, and colorful veggies, perfect for any occasion.
Ingredients
Scale
- 2 tbsp toasted sesame oil
- 2 cloves garlic (minced)
- 1 tsp ginger (minced)
- 1 small white onion (diced)
- 1 small red pepper (diced)
- Pinch of salt
- 3 cups cooked jasmine rice (day-old)
- 3 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 1 can (15 oz) chickpeas (drained, rinsed)
- 1/4 cup green onion + more for garnish (chopped)
- 1 ripe mango (cubed)
- Fresh lime juice
Instructions
- Heat the sesame oil in a large non-stick skillet or wok over medium heat.
- Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the diced onion and red pepper, cooking until the onion is translucent, around 3–4 minutes.
- Mix in the jasmine rice and drained chickpeas, breaking up any clumps of rice and stirring together.
- Season with tamari or soy sauce and rice vinegar, stirring well to coat the rice.
- Gently fold in the green onions and mango cubes, warming through for 1–2 minutes.
- Finish with a squeeze of fresh lime juice and give a final stir.
Notes
This dish tastes better the next day; store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 9g
- Sodium: 590mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
Keywords: Mango, Rice, Vegetarian, Quick Meals, Healthy Dinner, Summer Recipe