Directions

1. Heat vegetable oil in a wok or large skillet over high heat.
2. Add garlic, Thai red chili peppers and fresh shallots and cook for 2 minutes.
3. Add cold rice to the wok, using a wooden spoon to break up any clumps while mixing with the vegetables. Cook for another 2 minutes.
4. Add the kecap manis and stir fry for 3 to 5 minutes until the rice begins to take on a dark brown color and caramelizes.
5. After rice has caramelized, remove from heat and fold in thawed DOLE® Chef-Ready Cuts Mango Cubes.

6. To Serve:

   1. Place 1 cup of fried rice into a bowl, then top with a 1 fried egg.

   2. Garnish with 3 tablespoons of scallions and 3 tablespoons of prepared fried shallots.

   3. Serve with 2 tomato wedges, 3 cucumber slices and 1 lime wedge on the side.