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

FRIED RICE

  •  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

TOPPING

  •  Freshly squeezed juice from 1 lime
  •  1 scallion, chopped

Directions:

  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.

Unlock your full potential for a healthier life!

Join our Inspire Health community today and subscribe to our newsletter for expert insights, empowering tips, and exclusive offers. Don’t miss out on your chance to be inspired. 

recommended for you