Thai Mango Coconut Fried Rice

Thai Mango Coconut Fried Rice was the star at our dinner table.  It received rave reviews all around the table.  The secret ingredient is the toasted coconut.  It provides an underlying sweet taste without being too powerful.  I used leftover Lemongrass Chicken as the protein.  However, you could also substitute rotisserie chicken, grilled pork or beef, or omit the meat to create a vegetarian dish. 

Thai Mango Coconut Fried Rice

Serves 4

1/2 cup shredded coconut

2 tablespoons canola oil

2 large eggs

2 teaspoons minced garlic

1 tablespoon brown sugar

2 tablespoons soy sauce

1 tablespoon fish sauce

2 tablespoons rice vinegar

1 piece Lemongrass Chicken thigh and 2 pieces legs, shredded

1 mango, diced

15 grape tomatoes, halved

1 Cup Bok Choy, cut into 1“ pieces

1 Cup bean sprouts

4 cups cooked white rice

1/4 cup chopped fresh cilantro

1 lime, cut into wedges

In a dry skillet over medium heat, cook coconut until lightly brown; stirring occasionally (Be care not to burn).  Set aside. 

In a small bowl, whisk brown sugar, fish sauce, soy sauce and vinegar. Heat wok or sauté pan over a medium high heat.  Heat 1 tablespoon canola oil in wok.  Add egg and quickly scramble and fry.  Using a spatula, pull the egg to the side of the wok or sauté pan.

Add the remaining 1 tablespoon oil to the pan.  Sauté the garlic until fragrant. Add toasted coconut, cooked rice and chicken to the pan and stir to combine.  Cook for 10-15 seconds. 

Add mango, tomatoes, Bok Choy, and bean sprouts to the pan and stir fry for another 10 seconds to wilt cabbage and heat mango through.

Pour the combined sauce over the top of the rice and stir fry for an additional 5-10 seconds; make sure sauce is evenly distributed throughout the rice.  Serve rice in a bowl topped with cilantro leaves and a lime wedge.