Can I use frozen mango instead of fresh mangoes?

I wouldn’t recommend it. The frozen mango will release a lot of moisture and have a mushy texture when cooked.

How should I store the leftovers?

Store in an airtight container in the fridge for up to four days.

Be sure to use coconut aminos instead of soy sauce and then yes, it is gluten-free as written.

How could I make this vegan?

Simply omit the egg- it’ll still be delicious!

Is there a way to increase the protein in this meal?

Cubed chicken breast, shrimp or tofu would all be lovely ways to add protein to this meal.

How do I make the coconut rice?

Reference the notes section in the recipe card for how to make easy coconut rice!

The base recipe is not spicy at all. The spice comes through in the toppings if you choose to add sriracha, red pepper flakes, chili crunch, etc.

Mango Fried Rice with Toasted Coconut and Cashews

Name: Mango Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil, divided; ½ sweet onion or shallot, minced; 1 red bell pepper, chopped; 2 cloves garlic, minced; 2/3 cup shelled edamame; 1-inch knob ginger, freshly grated; 2 small Ataulfo mangos or 1 large regular mango, chopped into small cubes; 2 eggs, whisked; 1 ½ cups leftover brown rice (preferably coconut rice! See notes); 1 ½ tablespoons soy sauce or coconut aminos; 1 teaspoon honey; ½ cup roasted cashews, roughly chopped; 4 green onions, chopped; ¼ cup toasted coconut flakes; For serving (optional, use any/all!): sriracha, fresh basil, sesame seeds, fresh lime juice, etc.

Description

Sweet and savory with lots of tropical flavor this mango fried rice is an awesome vegetarian main meal or satisfying side dish!

Ingredients

Units Scale

2 tablespoons coconut oil, divided
1/2 sweet onion or shallot, minced
1 red bell pepper, chopped
2 cloves garlic, minced
2/3 cup shelled edamame
1-inch knob ginger, freshly grated
2 small Ataulfo mangos or 1 large regular mango, chopped into small cubes
2 eggs, whisked
1 1/2 cups leftover brown rice (preferably coconut rice! See notes)
1 1/2 tablespoons soy sauce or coconut aminos
1 teaspoon honey
1/2 cup roasted cashews, roughly chopped
4 green onions, chopped
1/4 cup toasted coconut flakes
For serving (optional, use any/all!): sriracha, fresh basil, sesame seeds, fresh lime juice, etc.

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Instructions

Veggies: Heat a tablespoon of coconut oil in a large skillet over medium-high heat. When the oil is hot add the onion and bell pepper, sauteing for 2-3 minutes until softened. Add the garlic, ginger and edamame, tossing until fragrant, 30-60 seconds. Remove the veggies to a bowl.

Mango: Heat another teaspoon of coconut oil and add the mango. Leave it undisturbed for a minute or so per side so it can develop a little delicious caramelization.

Eggs: Add caramelized mango to the cooked veggie bowl and heat another teaspoon of coconut oil. Season the whisked eggs with a pinch of salt and pepper. Add them directly to the coconut oil and let them sit undisturbed for 30-60 seconds until partially set. Flip the egg ‘patty’ and then break it up into small pieces.

Rice: Scooch the egg to the side and add the remaining teaspoon of coconut oil. Add the leftover rice and stir-fry the rice so each grain gets coated in just a little oil. Reduce the heat to low and return the veggies and mango to the skillet.

Finish it up: Whisk together honey and soy sauce and drizzle it over the rice, stirring until everything is well combined. Fold in cashews, toasted coconut flakes and green onions. Serve warm with fresh basil, sriracha, sesame seeds. DELISH.

Notes

To make coconut brown rice: add 1 can of full fat coconut milk to liquid measuring cup and then add water to make 2 ¾ cup total liquid. Rinse 1 ½ cups brown rice in a fine mesh sieve until the water runs clear. Add the rice, coconut milk/water, big pinch of salt and 1 teaspoon coconut oil to a medium saucepan. Bring to a boil, cover and reduce to a simmer. Simmer for 25 minutes and then WITHOUT TAKING THE LID OFF, turn the heat off let sit for another 10 minutes. Fluff with a fork and enjoy! You can also follow this same method with white rice but reduce simmer time to 10 minutes with a 10 minute sit time without removing the lid.

If you make coconut rice specifically for this recipe and it’s not leftover, spread it out on a baking sheet and pop it in the fridge for as much time as you have to let it cool. Cooled, cooked rice works best for fried rice.

I buy frozen shelled edamame and add it straight to the fried rice from frozen! The heat from sauteing the veggies will thaw it perfectly.

Refer to above blog post for expert tips, step-by-step photos and answers to frequently asked questions!

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Nutrition

Serving Size: 1/4 recipe
Calories: 383
Sugar: 17.2 g
Sodium: 207.7 mg
Fat: 19.9 g
Carbohydrates: 42.9 g
Fiber: 5.5 g
Protein: 11.6 g
Cholesterol: 93 mg