Spicy Mango Coconut Fried Rice
By
Spif, Master Chef, Spud.ca Culinary Institute
(Published: )
Rice is good for you, yes. But cooking just enough one night, then just enough the next and the next and the next can cumulate in to a mindset of "Dammit, I'm making it all at once!" So now you have a lot of rice cooked, but then you're stuck with leftovers. Yuck, leftovers. What are you going to do?
Fried rice, my friends. Fried rice is the answer.
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8 people |
Ingredients:
- 1.5 cups dry rice
- 14 oz. canned coconut milk
- 3 mangos
- 1/4 cup Sriracha hot sauce, plus more for seasoning
- 2 Tbsp lime juice
- 14 oz. extra-firm tofu
- 1 green pepper
- 1 red pepper
- 3/4 cup chopped carrots
- 1 cup frozen peas
- 2 Tbsp oil (coconut, sesame or olive is best)
- 2 large cloves garlic
- 2 large eggs
- 4-6 green onions
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Directions:
- Cook rice in coconut milk and 1 cup of water. If using leftover rice, heat 3 cups in 1/2 the amount of coconut milk, adding more as needed to make desired consistancy.
- Blend the meat of 1 mango with hot sauce and lime juice. Drain and cube tofu then mix with blended hot mango. Let sit for at least 2 hours to marinade.
- Once tofu is marinated, bake in a 350° F oven for 40 minutes, flipping half way through.
- Chop veggies and, separately, peel, core and dice remaining mangoes. In a large wok (or VERY large frying pan), heat oil then saute veggies (except green onions) with garlic. Once tender, add diced mangoes and rice. Cook, stirring occasionally, until warmed through.
- Push rice and veggies away from the center of the wok. In the bare bottom of the pan, crack and scramble the eggs, adding a little more hot sauce if desired. Break into small bite size chunks and mix into the rice.
- Portion into bowls and garnish with green onions. Serve with hot sauce on the side.
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