Mango Fried Rice
A no-oil dinner that demonstrates how incredible mangoes can be in a savory entree.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 2 1x
- 3/8 cup cashews, raw
- 3/4 cup green beans, cut into 1-inch pieces
- 1/2 cup onion, diced
- 1 1/2 tsp garlic, fresh, minced
- 1/2 tbsp ginger, fresh, minced
- 1 tsp coriander seed, crushed (optional)
- Red pepper flakes, to taste
- 3 cups brown or basmati rice, cooked
- 1 1/2 tbsp tamari, low-sodium
- 1/2 tbsp sriracha
- 1/2 cup tomato, cut into 1/2-inch pieces
- 1 cup mango, peeled, cut into 1/2-inch pieces
- 1 tbsp lime juice, freshly squeezed
- Preheat a large heavy bottomed pan over medium heat. Toss in cashews and dry toast them for about 5 minutes, flipping occasionally until they are slightly browned in some spots. Transfer to a large plate.
- Turn heat up to medium-high. Add green beans to the pan with a scant amount of water. Cook 3 to 5 minutes, or until beans are bright green and seared. Transfer to plate with cashews.
- Add onions to the pan along with a tablespoon or two of water. Toss for about 3 minutes, or until slightly charred but still firm. Add garlic, ginger, coriander (if using) and red pepper flakes, and toss for 30 seconds or so, being careful not to burn.
- Leaving onions in the pan, add another tablespoon or two of water and about half of the cold, cooked rice. Toss to coat, then add in the remaining rice, tossing once again. Cook about 3 minutes, tossing often, until warmed through.
- Add tamari, sriracha and tomato. Toss and cook 3 minutes, or until rice has browned sufficiently and tomato is slightly broken down.
- Add green beans, cashews, mangos and lime juice. Cook just until mangos are heated through, a minute or two.