Cook rice as directed on package. (If possible, do this a day in advance.)

Meanwhile, whisk egg and egg whites in a small bowl. Dice onion and bell pepper, mince the garlic, slice green onion and grate the ginger; set all aside separately.

Spray wok with cooking spray and heat over medium. Add eggs, salt and pepper. Cook and stir to scramble; remove from wok and set aside. Add onion, pepper and frozen veggies to hot wok. Cook for 2-3 minutes, stirring occasionally. Stir in the garlic, sesame oil, soy sauce and fish sauce; cook for 2 minutes. Add green onion and ginger; cook 1-2 minutes more. Add eggs and rice; toss to combine.

Top fried rice with sliced avocado and serve with mango on the side.