This Hibachi Style Mango Fried Rice cooks up super fast with just a few simple ingredients and tastes just like your favorite takeout! Using a pressure cooker makes it super easy to make this dish in one pot and with minimal prep time. Our version of this mango fried rice allows you to use either fresh or frozen mangos as well as fresh or frozen peas all without the need to thaw, making this a super-easy dish to make regardless of the season or you availability to obtain fresh ingredients.
Ingredients in Mango Fried Rice:
- Butter-you can use whatever style of butter you like for this recipe. I prefer olive oil butter, but regular butter will work just fine.
- Small Onion– a yellow or white onion will work perfectly for this recipe, red onion would have too much flavor to be ideal for this mango fried rice.
- Frozen Peas-there is no need to pre-steam or thaw the peas, you will use them directly from the freezer for this recipe.
- Carrots-For this you can use either peeled and chopped carrots, or chop pre-peeled baby carrots to yield 1/2 a cup.
- Frozen Mango Cubes-I designed this recipe using frozen mango cubes as they are ready to go and fresh mangos can be hard to find much of the year. If you happen to have fresh mangoes available, they would absolutely be a welcomed addition to the dish. Simply peel, dice and proceed as stated in the recipe.
- Garlic Powder
- Pepper-add a few cranks of freshly ground black pepper, to taste
- Toasted Sesame Oil
- Soy Sauce– I used low-sodium, standard will work fine as well if that is your preference.
- Teriyaki Sauce– This recipe calls for the thinner sauce that is more the consistency of soy sauce than the thicker, stir-fry style sauce.
- Broth-Vegetable or chicken broth will both work fine for this mango fried rice.
- Sushi-style Rice– I used this one
- Eggs-This recipe calls for two large eggs to be scrambled and added to the mango rice. If you prefer (or just can’t find eggs, because, hey, it happens lately), the rice will survive without the eggs.
How to Make Mango Fried Rice
- Begin by preparing all the ingredients. Chop the onion, carrots and mango and measure out your sauces and seasonings.
- Next Set the pressure cooker to saute. Melt the butter. Add the onion carrot, peas an mangos and cook to soften.
- Turn off saute and add the garlic powder, salt, pepper, sesame oil. Next add 2 Tablespoons of each the soy and teriyaki sauces. Finally add the broth and the rice.
- Seal the lid and set the pressure cooker for 10 minutes on high pressure. When the cooking time is done, allow a 5 minute pressure release and then quick release any remaining pressure.
- Fluff up the rice using a fork and transfer the rice mixture to a bowl.
- In a separate bowl, beat the eggs. Add to the pressure cooker on sauté and cook, scrambling until set. gently fold into the rice mixture along with the remaining Tablespoons of teriyaki and soy sauce.
Can Mango Fried Rice be made in advance or stored?
Absolutely. This fried rice is perfect directly out of the pressure cooker; however, if it is more convenient you can absolutely make it earlier in the day. To reheat, simply put in a microwave safe dish and re-warm.
If you happen to have leftovers, unlikely but alright, simply put them in an air-tight container and store in the refrigerator for up to three days. Reheat in a microwave, spritzing with a bit of water beforehand if the rice seems dry.
Make Mango Fried Rice a Meal with these recipes:
- If you like Hibachi Style rice you will love these simple Hibachi Vegetables
- This Vegan Kung Pao would also work great if you like some spice.
Hibachi Style Mango Fried Rice
- pressure cooker
- 4 Tablespoons butter
- 1 small onion chopped in approximately ½” cubes, about 1 cup
- ½ cup frozen peas
- ½ cup carrots chopped
- 2 cups frozen mango cubes
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- Salt to taste
- 1 Tablespoon toasted sesame oil
- 3 Tablespoons soy sauce divided
- 3 Tablespoons teriyaki sauce divided
- 1 cup chicken or vegetable broth
- 1 cup uncooked sushi-style rice
- 2 eggs
- Set the pressure cooker to saute. Add the butter. Once the butter is melted, add the onion, carrot, peas and mangos. Cook, stirring until it begins to soften, about 3 minutes.
- Turn off the saute function. Add the garlic powder, salt and pepper, the sesame oil, 2 Tablespoons of the soy sauce, 2 Tablespoons of the teriyaki sauce, the broth and the rice.
- Set the pressure cooker to manual high pressure for 10 minutes. When the cooking time is done, allow a natural pressure release for 5 minutes and then quick release any remaining pressure.
- Use a fork to fluff up the rice and transfer to a bowl. Beat the eggs and add to the pressure cooker on saute and cook, scrambling until set. Gently fold into the rice along with the remaining Tablespoon of soy and teriyaki sauce.