Smoked Mango Rainbow Rice

Fried rice mixed with mango, purple cabbage, carrots, bell pepper, grapefruit, shrimp flakes and peanuts. Topped with puffed rice and bean sprouts.

Total Time:
35 minutes

Servings:

Ingredients

1 cup DOLE Chef-Ready Cuts Mango Cubes

½ cup green mango, diced

2 Tbsp avocado oil, divided

3 each eggs

½ cup shrimp flakes

½ cup peanuts, roughly chopped

½ cup carrots, julienned

½ cup purple cabbage, julienned

½ cup red bell pepper, julienned

½ cup grapefruit supreme

4 cups rice, cooked

2 Tbsp red pepper flakes, or to taste

1 Tbsp garlic salt

2 Tbsp soy sauce

1 tsp fish sauce

½ cup puffed rice

¼ cup bean sprouts

Place both types of mangoes in a covered container and smoke with apple chips for 15 minutes. Remove cover and set aside for service.
Heat wok or frying pan over medium high heat until pan is very hot. Add 1 Tbsp oil. Fry eggs in wok pan until cooked, stirring constantly. Remove eggs and set aside.
Add shrimp flakes, peanuts, carrots, purple cabbage, bell peppers, grapefruit, and smoked mango to pan. Cook until carrots and peppers are tender. Remove from pan and set aside.
Add remaining oil and rice to pan and fry until rice is hot and begins crisping.
Add cooked vegetables. mango, and eggs back to pan. Add pepper flakes, garlic salt, soy sauce, and fish sauce. Toss well to coat, making sure all items are hot and seasoned well.
Place rice in serving bowl or individual plates and garnish with puffed rice and bean sprouts.