Bacon Mango Fried Rice (15 min meal)
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I think I just discovered the next “big thing.” Well, my sister Tanya discovered it while they were on vacation in Maui. She said they ran out of groceries and all they had were mangos, bacon and rice so she came up with this fried rice. It’s wonderful and is as original as they come.
The mango caramelizes with the crisp bacon for an exotic flavor combination that will rock your taste buds. Oh and there are only 3 ingredients and it takes about 15 minutes to make!
Tip: This works best with refrigerated day old rice. Don’t use fresh rice or it becomes a sticky fried rice and it’s not as good. To cook rice, we use a rice maker with these proportons: 2 cups rice, 2 1/2 cups water, 2 Tbsp butter and 1 tsp salt.
Ingredients for Bacon Mango Fried Rice:
5 strips of thick-cut bacon (or 8-10 normal strips), sliced into 1/2″ pieces
1 mango, peeled and diced
4 cups day-old cooked white rice
Chives for garnish, optional but very nice
How to Make Bacon Mango Fried Rice:
1. Heat a large non-stick skillet (here’s the one I love) over medium heat, add chopped bacon and saute until almost crisp (5-6 min). Skim off excess fat, leaving about 1 1/2 to 2 Tbsp in the pan.
2. Add diced mango and saute 2-3 min over medium heat until caramelized.
3. Stir in day old rice until well combined and cook until heated through (2 min). Serve garnished with green onion if desired.
Bacon Mango Fried Rice (easy, one-pan meal)
- 5 strips of thick-cut bacon, or 8-10 normal strips, sliced into 1/2" pieces
- 1 mango, peeled and diced
- 4 cups day-old cooked white rice
- Chives for garnish, optional but very nice
Heat a large non-stick skillet over medium heat, add chopped bacon and saute until almost crisp (5-6 min). Skim off excess fat, leaving about 1 1/2 to 2 Tbsp in the pan.
Add diced mango and saute 2-3 min over medium heat until caramelized.
Stir in day old rice until well combined and cook until heated through (2 min). Serve garnished with green onion if desired.
Tip: This works best with refrigerated day old rice. Don't use fresh rice or it becomes a sticky fried rice and it's not as good. To cook rice, we use a rice maker with these proportons: 2 cups rice, 2 1/2 cups water, 2 Tbsp butter and 1 tsp salt.
Thanks Tanya for sharing this awesome recipe with us! You should have seen Vadim and I wolf it down. (My big sis Tanya is a nurse anesthetist. No that doesn’t mean she anesthetizes nurses. She’s a nurse that does anesthesia ;). She’s basically a genius and a savvy cook.
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Another great recipe .
i made this today but used cauliflower rice and added peas and carrots . The saltiness of the bacon with the sweet caramelised mango added so much flavour .
Will definitely be making this again and again and again .
Yum! That sounds delicious, Debbie! Thank you so much for sharing that with me.
Wow! This is surprisingly good! I wasn’t sure how it would all come together and concerned it’d be too fatty, but it’s not. I used some leftover plain rice and leftover dried out fried rice. The little carrots and peas from the fried rice were a nice addition!
That’s so great! I’m happy you enjoyed that, Kendall!
Would this work with frozen mango and freshly cooked rice?
I think it works best with day old rice but you could make it work if you cool it completely. It can get sticky if you start with warm rice. Frozen mango would be ok 🙂 Enjoy!
What a great recipe…I added lime juice and cilantro for a little bit more flavor and it was excellent!!
Angela, thank you for the wonderful review, I’m glad you liked it 😬.
I haven’t used your recipe lately. But, when I start, I keep going back to your site to find ideas on what to cook. This one is so good and so fast. Nice to have when you have a toddler running around while you’re cooking. I added a lot of seasoning though like garlic powder, onion powder, paprika, and chili powder. It was delicious! Thank you!!!!
Hi Augustine, Those seasonings sound great! Thanks for sharing 🙂
Natash, can you suggest a good deep pan for stir frying? I need a good pan for ‘one pan’ type of cooking.
Woks are most ideal for stir-frying but I don’t have one (don’t tell anyone ;)). I use my Circulon pan – it conducts heat really well and it’s non-stick which is fantastic over high heat. I use these two pans ALL THE TIME!
This stuff is so perfect…really nice pictures!
Thanks Tanya and thanks for sharing your brilliant recipe with us! 🙂
I made the dish today. It was really good! Wish i had more left-over rice, couldn’t stop eating. Sweetness of mango and saltiness of bacon – I felt like eating some fast-food Chinese, but very tasty one (and much healthier)
Oh I’m so happy you enjoyed it! 🙂
This looks so interesting. I can’t wait to try it. I guess I have bacon on my mind, I made Pasta Carbonara earlier this week =)
Oooh, can you share the recipe please? That sounds so good!
Sure! I posted it on my food blog. Here is the link:
Yum!! Thanks for sharing!! 🙂
Bacon and mango?! What a pair! Lol
Have to try it!
Luda, surprisingly delicious, I hope you’ll enjoy it :).
Oh wow I love having fried rice the next day with leftover rice, it’s the best! This looks like such a unique and simple combination, the mango adds that natural sweetness that is found in sweet and sour dishes… I agree, your sis is a genius!
I’ll tell her you said so ;-)! Thanks Katy!
This looks so yummy and quiet an interesting flavour combination by the way.
Oh it really is! I hope you love it!
I’m definitely ready to rock my taste buds with this one! Mango with bacon? I’m glad the old saying “you are what you eat” is only somewhat true, otherwise I’d look like a big piece of bacon. What a unique flavor combo, mango and bacon? Have family in Hawaii, maybe I should visit and sample this!
How awesome that you have family in Hawaii! What a perfect excuse to take a vacation! 🙂