Lately, I feel like a run a sandwich factory. Two slices of bread and a meat product are staples of the three lunches I pack each day of the week. So I decided to mix up lunch a bit this weekend. Looking in my refrigerator and freezer, I had the following: leftover rotisserie chicken breast (dinner two nights ago), coconut rice (part of last night’s dinner), chopped mango (from this morning’s smoothie), carrots, a red pepper, eggs, and some frozen peas. Hmmm….what to make? After a little googling, I decided on Mango Coconut Fried Rice. A light lunch and nod to this last little ounce of summer we are squeezing out of Chicago this weekend.
Mango Coconut Rice (gluten free and dairy free)
2 cups coconut rice (this was made using jasmine rice and substituting coconut milk for half of the water)
2 cloves garlic, minced
1 tsp dried, chopped chives
1 cup mango, chopped
1 cup frozen peas
1 carrot, chopped
1 red pepper, chopped
1 chicken breast, cooked and chopped
2 large eggs
3 tbsp coconut oil (canola oil works as well)
1 tsp tamari wheat free soy sauce
2-3 tsp thai chili sauce (Thai Kitchen is gluten free – this is spicy, so adjust as you like for heat. We like things mild in our house)
Heat 1 tbsp of coconut oil in a large saute pan. Add garlic. After 1 minute, add carrot, peas, and red pepper. Saute until vegetables are crunchy soft. Remove from pan. Add remaining 2 tbsp of oil and scramble eggs. Add coconut rice to scrambled eggs, returning vegetables to pan as well. Stir fry for 30 seconds, adding soy sauce, chili sauce, and chopped mango. Garnish with dried chives. Note: Using rice cooked the day is best so rice doesn’t clump and stick together.