Mango Coconut Fried Rice
This Mango Coconut Fried Rice is made with coconut brown rice and packed with colorful veggies and mango Sriracha marinated tofu.
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Makes: 8 servings
Ingredients
- 1 ½ cups brown rice (can also use white rice)
- 14 oz. light coconut milk
- 3 mangos, peeled, pitted, and cubed
- ¼ cup Sriracha, plus more for topping
- 2 Tbsp freshly squeezed lime juice
- 14 oz. extra-firm tofu, drained
- 2 Tbsp olive oil
- 1 green bell pepper
- 1 red bell pepper
- ¾ cup chopped carrots
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp red pepper flakes
- 2 cloves garlic
- 1 cup frozen peas
- 2 large eggs
- 4 scallions, chopped
Instructions
- Bring rice to a boil in coconut milk and 1 cup water. Lower heat to a simmer, cover pot, and cook until liquid is dissolved and rice is fluffy. Put rice in a bowl and place in fridge to cool.
- Place ⅓ of the mango in blender, along with Sriracha and lime juice. Blend until smooth.
- Chop tofu into bite-sized cubes and place in a dish. Pour marinade over the top and toss to coat. Pop in the fridge for at least 2 hours and up to overnight for even more flavor impact.
- Once tofu is done marinating, place on a parchment paper-lined baking sheet bake in oven at 350 degrees for about 20 minutes. Remove from oven, flip tofu, and bake for another 20 minutes.
- In a large wok or skillet over medium heat, add olive oil and then add in the red and green peppers, carrots, salt, pepper, and red pepper flakes. Cook for about 6 minutes, until veggies start to soften. Add in garlic and cook for another 2 minutes.
- Add chilled rice, remaining mango, tofu, and peas and toss everything together, cooking until the rice is heated through.
- In the center of the rice, make a well and crack the eggs into the well. Scramble the egg with a spatula and mix them into the rice.
- Serve rice in bowls topped with additional Sriracha and chopped scallions.
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