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.