Mango & Coconut Fried Rice

🛒 Ingredients

• #Rice Base;
• 400 g cooked jasmine rice — chilled overnight or at least 4 hours (cold rice fries best!)
• 2 tbsp coconut oil — for frying
• #Aromatics & Vegetables;
• 3 cloves garlic — minced.. 1 tbsp fresh ginger — grated
• 1 small red onion — finely diced.. 1 red bell pepper — diced
• 1 carrot — diced into small cubes.. ½ cup green peas — fresh or frozen
• 3–4 spring onions — thinly sliced, white and green parts separated
• #Coconut & Mango;
• ½ cup full-fat coconut milk — thick portion from the top
• 1 large ripe but firm mango — peeled, stone removed, cut into 1.5 cm cubes
• 1 fresh lime — zest finely grated, juiced
• #Seasoning & Sauce;
• 2 tbsp soy sauce or tamari — adjust to taste
• 1 tbsp coconut sugar or maple syrup.. 1 tsp sesame oil
• ½ tsp chilli flakes or Sriracha — adjust heat to taste, plus extra for drizzling
• ¼ tsp turmeric powder — optional, for lovely golden colour
• Salt and black pepper — to taste
• #Garnish;
• Fresh cilantro — chopped.. Extra lime wedges
• Sliced spring onion greens

👩‍🍳 Instructions

1. 1

   Prep the rice: Ensure your cooked rice is fully cold and fluffy — leftover rice from the refrigerator works perfectly. Break up any large clumps gently with your fingers so the grains are separate and ready to fry. This ensures fluffy, not mushy, fried rice.

2. 2

   Sauté aromatics: Heat the coconut oil in a large wok or wide pan over medium-high heat. Add the diced red onion and cook for 2–3 minutes until soft and starting to turn golden. Add the minced garlic, grated ginger, and white parts of the spring onions — stir-fry for 1 minute until wonderfully fragrant.

3. 3

   Cook the vegetables: Toss in the diced red bell pepper, carrot cubes, and green peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp and bright in colour — they should keep a nice bite, not turn soft.

4. 4

   Fry the rice: Add the cold rice to the pan. Drizzle with the soy sauce, coconut sugar, sesame oil, turmeric, salt, and plenty of black pepper. Stir-fry vigorously for 3–4 minutes — toss constantly so every grain is coated and lightly toasted, developing lovely golden edges.

5. 5

   Add coconut and mango: Pour in the thick coconut milk and lime zest. Fold gently to coat the rice — it will turn beautifully creamy and golden. Finally, scatter in the mango cubes and most of the spring onion greens. Drizzle with fresh lime juice and chilli flakes. Fold through very gently for just 1–2 minutes — keep the mango tender and juicy, avoid breaking it down.

6. 6

   Finish and serve: Taste and adjust seasoning — it should be perfectly balanced between savoury, sweet, creamy, and tangy. Transfer to bowls, drizzle with extra Sriracha or chilli sauce, sprinkle with fresh cilantro, remaining spring onions, and serve immediately with lime wedges on the side. Enjoy warm!