Mango Chili Coconut Fried Rice 🥭🌶️🥥

 New Fried Rice Recipe: Mango Chili Coconut Fried Rice 🥭🌶️🥥

Ingredients:

• 

  For the fried rice:

  • 3 cups cooked jasmine rice (preferably day-old)
  • 2 tbsp coconut oil
  • 2 eggs, lightly beaten (optional for vegan, skip or use tofu)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 red chili, finely sliced (adjust for heat)
  • 1 cup diced ripe mango
  • ½ cup peas or edamame
  • ½ cup diced bell peppers (any color)
  • ½ cup unsweetened shredded coconut, lightly toasted

• For the sauce:

  • 2 tbsp soy sauce
  • 1 tbsp tamari (or coconut aminos for a soy-free option)
  • 1 tbsp lime juice
  • 1 tsp brown sugar
  • 1 tsp sesame oil

• For garnish:

  • Fresh cilantro leaves
  • Sliced green onions
  • Crushed peanuts or cashews (optional for crunch)
  • Lime wedges

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Instructions:

1. Prepare the rice:

   • Ensure the rice is fluffy and free of clumps. Spread it out on a plate to air-dry if it’s freshly cooked.

2. Mix the sauce:

   • In a small bowl, whisk together soy sauce, tamari, lime juice, brown sugar, and sesame oil. Set aside.

3. Cook the eggs (if using):

   • Heat 1 tbsp of coconut oil in a large skillet or wok over medium heat. Scramble the eggs until just set, then remove and set aside.

4. Stir-fry the vegetables:

   • Add the remaining 1 tbsp of coconut oil to the pan. Sauté onion, garlic, and red chili until fragrant.
   • Stir in bell peppers, peas, and mango. Cook for 2-3 minutes until slightly softened.

5. Add rice and sauce:

   • Increase the heat to high. Add the rice to the pan and toss to combine. Pour in the sauce and stir-fry for 3-4 minutes until the rice absorbs the flavors.

6. Incorporate the eggs and coconut:

   • Stir in the scrambled eggs (if using) and toasted shredded coconut. Mix until evenly distributed.

7. Serve:

   • Transfer the fried rice to a serving platter. Garnish with fresh cilantro, sliced green onions, crushed peanuts or cashews, and lime wedges.

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Optional Variations:

• Add grilled shrimp, chicken, or tofu for extra protein.
• Substitute mango with pineapple or papaya for a tropical twist.

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