Mango Coconut Fried Rice


Recipe: Mango Coconut Fried Rice

Summary: It’s just plain tasty. Though I let my tofu marinate for quite a while, it wasn’t overpowering by any means and I definitely would have eaten it on its own if needed. But I wouldn’t say no to a little fried rice either.


  • 1.5 C brown rice
  • 14 oz. light coconut milk
  • 3 mangos
  • 1/4 Sriracha, plus more for seasoning if you like it spicy (start with 3 tablespoons if you don’t want too much heat, the sweet mangos will balance it out)
  • 2 T lime juice
  • 14 oz. extra-firm tofu
  • 2 T olive oil
  • 2 cloves garlic
  • 1 green pepper
  • 1 red pepper
  • 3/4 C chopped carrots
  • 1 C frozen peas
  • 2 large eggs (or egg substitute if vegan)
  • 4-6 green onions

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4


    • Sriricha is a hot Asian chili sauce (The American version has a heat rating of around 2,000 scoville units, or less than half that of jalapeño peppers). You can find it in virtually every grocery store near the Asian food. The most popular brand has a rooster on the front of he bottle, and a green screw cap.

Leave a Reply

Your email address will not be published.


Comment moderation is enabled. Your comment may take some time to appear.