Bacon Mango WHAT? Yes, I did. I found a new fried rice recipe! With bacon, which is unusual enough, but then it added mango. Diced mango, caramelized in the bacon drippings was added to the rice. When I found the recipe for bacon mango fried rice on a blog I gasped. This needed to happen in my castle, pronto! It would be a good side dish to our grilled burgers, I couldn’t wait!
I chopped up 3 strips of thick cut bacon and fried them in my large nonstick skillet until the bacon was almost totally brown and crispy. I was cutting the recipe in half to prevent leftovers. My fridge was full of leftovers, there’s just so much the 2 of us can eat!
I diced up the mango and added it to the skillet and let it cook for 3-4 minutes until it was heated through. It will get mushy and fall apart fast so watch it closely. Natasha must have had a huge mango; her pictures show way more mango than mine produced. Her recipe called for one mango. I just used the whole mango I had and it was plenty for the halved recipe.
I’d made 3 cups of white rice the previous day using the package directions. It chilled overnight in the fridge and was ready to use. I massaged oil into the rice as I’ve previously discussed in that post. I added it to the skillet and stirred well to blend all of the ingredients together. It was maybe 2-3 minutes before it was heated through.
I taste tested and added a few generous pinches of salt and a sprinkling of pepper. I also added a few pinches of red pepper flakes for a little heat. Season to your own taste. I served it up as a side dish with our grilled corn on the cob and wild rice burgers.
This fried rice was so amazing, I can’t believe I never thought to pair these ingredients. I give Natasha the credit and huge kudos! I’d be happy curled up with a bowl of this bacon mango fried rice for dinner. It sort of reminds me of my favorite pineapple fried rice, with mango substituted for the pineapple. Totally satisfying!
As I ate the bacon mango fried rice, I couldn’t help but think of breakfast. It has a strong bacon presence and fruit and I think I’d enjoy it for breakfast with a runny fried egg on top. I will be making this again, with that runny egg. I just have to know how that tastes!
Bacon Mango Fried Rice
3 strips of thick-cut bacon; diced
1 mango; diced (for tips on cutting a mango, look here)
3 cups cold rice (cook according to package directions and refrigerate overnight)
Salt and pepper to taste
Pinch of red pepper flakes for heat (optional)
Diced green onions or chives for garnish
Fry bacon pieces in a large nonstick skillet until browned and crispy. Add mango pieces and sauté 2-3 more minutes, until beginning to brown. Do not overcook!
Add rice to skillet along with a pinch of red pepper flakes and stir well to blend ingredients. Taste test for seasoning and serve hot.
2 servings as a side dish
Adapted from Natasha’s Kitchen