By Debbie Adler, Sweet, Savory & Free
People think if your fried rice doesn’t taste like takeout, then you haven’t done your job. So I decided to make the kind of fried rice that goes beyond your local Chinese fare and into a jurisdiction all its own. Thai accents are what this is all about. I’m talking mango. Mango hanging out with ginger and making out with lime. It’s kind of ménage à trois-ish, and makes you feel like you’ve been missing out on something all your life. But when it comes to this fried rice, this is a good thing.
Serving Size: 1 cup
Calories 90; Total Fat 0.7g; Protein 2.6g; Cholesterol 0.0g;
Sodium 190mg; Fiber 2.7g; Sugars 0.3g;
Total Carbohydrate 19.1g
- 5 cups water
- 2 cups brown rice, rinsed
- 1 small yellow onion, diced
- 3/4 cup coconut aminos
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 teaspoons rice wine vinegar
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup chopped green beans
- 2 cups finely chopped dinosaur kale
- 1/2 cup diced mango
- Freshly squeezed juice from 1 lime
- 1 scallion, chopped
- To make the fried rice: Add the water and rice to a medium pot over high heat and bring to a boil. Lower the heat, cover the pot, and simmer until all the water is absorbed, about 20 minutes.
- Heat the onion in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
- Add the coconut aminos, garlic, ginger, rice wine vinegar, carrots, celery, green beans, and kale and cook, stirring occasionally, until the vegetables become tender, about 5 minutes.
- Add the mango and rice. Stir to incorporate.
- Serve with a squeeze of lime on top of each bowl and a sprinkle of the scallion.