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Spicy Mango Coconut Fried Rice
By (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.
Prep Time Cooking Time Servings
8 people
  • 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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  1. 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.

  2. 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.

  3. Once tofu is marinated, bake in a 350° F oven for 40 minutes, flipping half way through.

  4. 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.

  5. 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.

  6. Portion into bowls and garnish with green onions. Serve with hot sauce on the side.

Suitable for these diets:


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