This is a recipe that I downloaded from Pei Wei’s website and it was so unbelievable that I just had to share it here.
I left out the marinated chicken, but the rest of the recipe is the same. I honestly could not believe how incredible the flavors are. I certainly need to start adding shredded coconut to a few more of my recipes. And since we all know how much I love mangoes, one bite of this and I was HOOKED….and so were my kids 🙂
Thai Mango Fried Rice
© Pei Wei Asian Diner March 2012
Ingredients:
2 Tbsp Vegetable Oil
2 Each Egg, Whole (which you could omit)
1 Tsp Minced Garlic
1 Each/1 Tsp Thai Chili or Sriracha
¼ Cup Unsalted Cashew, Lightly Crushed
½ Cup Shredded Coconut, Toasted Unsweetend
2 Tsp Brown Sugar or Palm Sugar
1 Tbsp Fish Sauce
1 Tbsp Light Soy Sauce
1 Tbsp Rice Vinegar
¾ Cup Mango, Diced
10 Each Grape Tomatoes, Halved
1 Cup Green Cabbage, (Bok Choy), Chop 1“
1 Cup Bean Sprouts
4 Cups Jasmine Rice (I suggest Brown Jasmine)
¼ Cup Cilantro Leaves
4 Each Lime Wedge
Procedures:
1. Combine, brown sugar or palm sugar, fish sauce, soy and vinegar in a small bowl; dissolve sugar.
2. Heat wok or sauté pan over a medium high flame.
3. Heat ¾ of the oil until shimmering, add egg and quickly scramble and fry.
4. Pull the egg to the side of the wok or sauté pan. Add remaining oil to the opposite side of the pan.
5. Add the garlic and quickly fry in the oil. Do not brown or it will become bitter.
6. Add cashews and coconuts to the pan and lightly toast.
7. Add the rice and begin to stir fry the rice by breaking the egg up into the rice.
8. Stir fry for 10-15 seconds.
9. Add mango, tomatoes, chilies, cabbage and bean sprouts to the pan and stir fry for another 10 seconds to
wilt cabbage and heat mango through.
10. 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.
11. Serve rice in a bowl topped with cilantro leaves and a lime wedge.
Source: WFM 1-10