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Mango-Pork Fried Rice

Mango-Pork Fried Rice
  • Prep 25 min
  • Total 30 min
  • Servings 5
Tropical mango gives this fried rice the aroma and taste of paradise!
Updated May 17, 2005

Ingredients

  • 3/4 cup diced cooked pork
  • 1/2 teaspoon cornstarch
  • 1 mango, peeled and diced (1 pound)
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 cup sliced fresh mushrooms (3 ounces)
  • 1 tablespoon finely chopped gingerroot
  • 1 garlic clove, finely chopped
  • 3 cups cold cooked rice
  • 2 teaspoons reduced-sodium soy sauce
  • 1 cup frozen green peas, thawed
  • 2 medium green onions, sliced (2 tablespoons)
  • 1/8 teaspoon pepper

Steps

  • 1
    Mix pork and cornstarch. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork, mango, water chestnuts, mushrooms, gingerroot and garlic; stir-fry 1 minute. Remove pork mixture from wok.
  • 2
    Spray wok or skillet with cooking spray; heat until cooking spray starts to bubble. Add rice; stir-fry about 1 minute or until rice is hot. Stir in soy sauce. Add pork mixture, peas, onions and pepper; stir-fry 1 minute.

  • Use any remaining mango in a fresh-fruit salad, and serve alongside the fried rice.
  • Can't find fresh mangoes? Use 1 cup of diced mango slices available in jars instead.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
110 mg
Potassium
470 mg
Total Carbohydrate
52 g
Dietary Fiber
5 g
Protein
11 g
% Daily Value*:
Vitamin A
18%
18%
Vitamin C
26%
26%
Calcium
4%
4%
Iron
14%
14%
Exchanges:
2 Starch; 1 Fruit; 1 Vegetable; 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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