Thai Chicken and Mango Fried ‘Rice’


Thai chicken and mango fried 'rice'

By W.A. Djatmiko (Wie146) (Own work) [GFDL or CC-BY-SA-3.0-2.5-2.0-1.0], via Wikimedia Commons

Use of fruits has mostly remained restricted to desserts. But do you know they can make a savory dish yummy too?  The natural fruity sweetness gels well with the zesty flavors of dish and make it standout in the crowd. So if you yet to try out the magic of fruits in main course, then Thai chicken and mango fried ‘rice’ is worth a shot. While fried rice happens to be one of the most of popular Asian dish, it’s time to break the monotony with the use of fresh mango in it.

This fried cauliflower rice is a true symbol of Thai food owing to its cocktail of flavors. While the jalapenos, coconut aminos, sriracha and fish sauce spice up the cauliflower rice, the mango chunks keeps it toned down with its natural sweetness. And it you don’t have mangoes, chuck in a handful of pineapple chunks instead – this new flavor won’ disappoint you either. The garlicky-flavored chicken gives wholeness to the dish and makes it fit enough to be served at parties. However, toss in a handful of mushrooms and veggies to keep the health quotient high.

So add a summery feel to your dinner with Thai mango fried rice and have fun with its mind-blowing flavors.


Serves: 4

  • 1 head cauliflower, chopped into florets
  • 1 lb boneless and skinless chicken breasts, diced
  • 2 garlic cloves, peeled and minced
  • 1 red bell pepper, top chopped off, deseeded and sliced
  • 4 oz button mushrooms, sliced
  • 2 cups mango, cubed
  • 4 tbsp green onions, diced
  • 1 tsp fresh ginger, minced
  • 1 tbsp jalapeno, minced
  • 1 tsp sriracha sauce
  • 3 tbsp coconut aminos
  • 2 tsp fish sauce
  • 3 tsp sesame oil
  • 2 tbsp duck fat
  • Sea salt and freshly ground black pepper to taste
  • Fresh cilantro, to garnish
  • Fresh lime juice, to garnish


  • Rice the cauliflower in a food processor, fitted with a shredding attachment.
  • Melt the duck fat in a hot skillet over moderately high heat and add the cauliflower rice into it.
  • Drizzle 2 tsp sesame oil, 2 tbsp coconut aminos as well as 1 tsp each of Sriracha and fish sauce to the ‘rice’ and season with  a dash of salt.
  • Toss to coat well and stir fry the mixture for several minutes or until the veggie browns.
  • Meanwhile, heat rest of the sesame oil in another skillet and spoon in in the minced garlic.
  • Pour in the remaining fish sauce as well as coconut aminos over the chicken and brown the chicken until cooked through.
  • Throw in rest of the ingredients, except those for garnishing, and stir fry for 2 more minutes.
  • Place a lid on top and allow the fried ‘rice’ to steam.
  • Add this mixture to the cooked ‘rice and stir until well combined; adjust the seasonings.
  • Sprinkle the cilantro leaves on top and splash on fresh lime juice.
  • Serve hot.