Mango Fried Rice


  • Fresh cilantro (optional)
  • Extra Sriracha
  • To serve:
  • 2 tablespoons fresh lime juice
  • 15 basil leaves, chiffonade (that means rolled up and thinly sliced, but you can just chop it, too)
  • 2 mangos, peeled, sliced into ½ inch pieces (about 1 ½ cups)
  • 1 tomato, cut into ½ inch pieces
  • + 11 more ingredients
    • 1 tablespoon Sriracha hot sauce
    • 3 tablespoons tamari or soy sauce (tamari is gluten free, soy sauce is not)
    • 6 cups cold jasmine rice
    • ¼ teaspoon red pepper flakes
    • 2 teaspoons crushed coriander seed
    • 1 tablespoon fresh minced ginger
    • 3 cloves garlic, minced
    • 1 medium red onion, diced medium
    • 3 tablespoons peanut or canola oil, divided
    • 6 oz green beans (about 1 ½ cups), ends removed, sliced into 1 inch pieces
    • ¾ cup unroasted cashews (if using roasted cashews, skip the toasting step)

1Preheat a large heavy bottomed pan (preferably cast iron) over medium heat. Toss in the cashews and dry toast them for about 5 minutes, flipping occasionally. They should be slightly browned in some spots, but it’s okay if they’re unevenly browned, you don’t have to be too precise about it. Tran...

View full recipe at SpringPad


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