Veggie Fried Rice with a Thai Twist

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.

Serves 8 

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


  1. 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.
  2. Heat the onion in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.
  3. 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.
  4. Add the mango and rice. Stir to incorporate.
  5. Serve with a squeeze of lime on top of each bowl and a sprinkle of the scallion.
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