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Mango Fried Rice

Name: Mango Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
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.

4 servings

servings

10 minutes

active time

20 minutes

total time

Start Cooking

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.

Directions

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.

Nutrition

Serving Size

1/4 recipe

Calories

383

Total Fat

19.9 g

Saturated Fat

10 g

Unsaturated Fat

Trans Fat

0 g

Cholesterol

93 mg

Sodium

207.7 mg

Total Carbohydrate

42.9 g

Dietary Fiber

5.5 g

Total Sugars

17.2 g

Protein

11.6 g