Mango Coconut Fried Rice

By weavincanuck

Ingredients

• 2 cups coconut rice (this was made using jasmine rice and substituting coconut milk for half of the water)
• 2 cloves garlic, minced
• 1 tsp dried, chopped chives
• 1 cup mango, chopped
• 1 cup frozen peas
• 1 carrot, chopped
• 1 red pepper, chopped
• 1 chicken breast, cooked and chopped
• 2 large eggs
• 3 tbsp coconut oil (canola oil works as well)
• 1 tsp tamari wheat free soy sauce
• 2-3 tsp thai chili sauce (Thai Kitchen is gluten free - this is spicy, so adjust as you like for heat. We like things mild in our house)

Details

Servings 1
Adapted from chicagonow.com

Preparation

Step 1

Heat 1 tbsp of coconut oil in a large saute pan. Add garlic. After 1 minute, add carrot, peas, and red pepper. Saute until vegetables are crunchy soft. Remove from pan. Add remaining 2 tbsp of oil and scramble eggs. Add coconut rice to scrambled eggs, returning vegetables to pan as well. Stir fry for 30 seconds, adding soy sauce, chili sauce, and chopped mango. Garnish with dried chives. Note: Using rice cooked the day is best so rice doesn't clump and stick together.