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Cashew & Mango Fried Rice Recipe

Name: Cashew & Mango Fried Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 cups of cooked Jasmine rice; 3 Tbsp shredded coconut; 4 green onions; 1/2 cup roasted cashews; 1 ripe mango; 3 Tbsp coconut oil; 1 Tbsp oyster sauce; 1 Tbsp tamari sauce; 3 Tbsp almond butter; 1 Tbsp sweet chili sauce; 2 cloves of garlic, minced; 1 inch piece of ginger, grated; 1 Tbsp honey

Stashcook

This is a yummy rice dish with cashews and sweet mango. It's made with rice, nuts, and fruit. You cook it in a pan and can eat it in a bowl. It's good for lunch or dinner and not too hard to make.

Ingredients

2 cups of cooked Jasmine rice

3 Tbsp shredded coconut

4 green onions

1/2 cup roasted cashews

1 ripe mango

3 Tbsp coconut oil

1 Tbsp oyster sauce

1 Tbsp tamari sauce

3 Tbsp almond butter

1 Tbsp sweet chili sauce

2 cloves of garlic, minced

1 inch piece of ginger, grated

1 Tbsp honey

Method

In a large pan over medium heat, add the coconut oil and the cooked Jasmine rice. Stir fry for a few minutes until the rice is heated through.

While the rice is heating, thinly slice the green onions and dice the ripe mango into bite-sized pieces.

In a small bowl, mix together the almond butter, oyster sauce, tamari sauce, sweet chili sauce, minced garlic, grated ginger, and honey with 2 tablespoons of water to create a smooth sauce.

Chop the roasted cashews roughly and set aside.

Toast the shredded coconut in a dry pan until golden brown, then remove from heat.

Pour the sauce over the rice and mix well to combine. Cook for another 2-3 minutes, stirring frequently.

Add the diced mango, half of the green onions, and half of the cashews to the pan. Stir well to distribute throughout the rice.

Serve the fried rice in bowls, garnished with the remaining green onions, cashews, and toasted coconut.

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