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Mango Fried Rice

Mango Fried Rice

Prep time: 3-5 minutes

Y’all know we give credit where credit is due, and this here fried rice is the best it’s ever been because of your feedback, Fam! You let us know it could be mango-ier, so we upped the amount of diced and pureed mango, AND we added a sweet chili mango sauce. The cashew condiment needed a little more crunch, so we added in crispy shallots. You said the snap peas could be a little snappier, so now we keep them raw to help them maintain their texture after you saute it all up. We heart you, and we heart this dish. Enjoy, and as always, let us know what you think!

In your bag

  • Your bowl with sweet chili mango sauce, shiso-salted cucumbers, & crispy shallot cashew crunch

At home

  • Large nonstick pan or microwave-safe bowl

How to prep:

  1. Remove the lid to your bowl as well as the ramekins of sweet chili mango sauce, cashew crunch, and cucumbers. 
  2. Set a nonstick pan with a little oil over medium-high heat. Add in the rice and drizzle some sweet chili mango sauce over as desired. Toss it around until the snap peas are bright green & tender, about 2-3 minutes.
  3. Microwave option! Mix together rice and desired amount of chili mango sauce in a microwave-safe bowl. Drizzle some water over the top, cover with a damp paper towel, and microwave until warmed to your liking.
  4. To serve, top with shallot cashew crunch and enjoy your cucumbers on the side!
That’s it! #Dinnersolved, dinner served.

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