INGREDIENTS
2 tablespoon Bella Nonnas Leek Olive Oil, ¼ cup Onion, finely chopped 3 Garlic cloves, finely chopped 1 tablespoon Ginger, grated ⅓ cup Cashew nuts, halved ½ cup Tofu, cut into cubes (optional use chicken) ¾ cup Mangoes, chopped into small cubes ¼ cup Bell pepper, finely chopped ¼ cup Bell pepper, finely chopped 3 Baby corn, cut into small pieces 2 Spring onion, finely chopped 2 to 3 tablespoon Cilantro or Basil Leaves, finely chopped, 1 ½ cup Parish Rice ( 4 ½ cups cooked rice) 1 teaspoon Bella Nonnas Mango Balsamic, Salt, to taste 1 ½ tablespoon Soy sauce Red pepper flakes, to taste
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Heat oil in pan or wok on medium-high heat. Once the oil is hot add onion, garlic, ginger, and saute just until onion becomes translucent and garlic turns fragrant.
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Add cashews and tofu, saute until it becomes light golden in color.
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Now add mangoes and all the veggies (bell pepper, baby corn, , spring onions, cilantro), balsamic, salt to taste and saute it on medium-high flame for 2 to 3 minutes.
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Add the rice and cook on medium-high to high flame until you see that the rice is hot, looks dry, and some crispy bits are formed.
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Finally, add soy sauce and toss till combined. After 30 seconds to 1-minute switch off the flame. Add red pepper flakes and pepper, toss for once last time.
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Leek Mango Fried Rice is ready. Garnish it with some more spring onions, basil, or cilantro. Serve and enjoy.
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