Ingredients
- 1 cup Jasmine Rice I like Lundberg Farms Organic brand
- 1 1/2 cups water to cook rice in
- 2 tbsp toasted sesame oil
- 1 small red bell pepper
- 3 carrot sticks
- 1 small white onion
- 2 garlic cloves minced
- 1 tsp minced ginger
- 3 tbsp coconut aminos or soy sauce
- 2 tbsp rice vinegar
- 2 eggs
- 1 mango cubed
- 1/4 cup green onion for garnish
- 1 lb shrimp
1Mango Chili Glaze for Sheimp
- 2 tbsp mango puree can mash fresh from a mango
- 1 tbsp sweet chili sauce
- 1 tsp lime juice
- 1 tsp coconut aminos
Instructions
- Cook rice ahead of time, allow to cool, then set in the fridge at least 2 hours
Sautee your shrimp
- Heat a skillet with olive oil or avocado oil, add shrimp, and cook about 3 minutes per side
- Whisk your mango glaze ingredients together and toss the shrimp with it. Set aside
Make your fried rice
- Heat a large skillet with 2 tbsp sesame oil
- Add your diced onion, carrot, pepper, and garlic (feel free to use the vegetables of your choice), and cook about 6-7 minutes until soft
- Move veggies to the side of the pan and soft cook your 2 eggs until scrambled
- Add your cold cooked rice, rice vinegar, and coconut aminos
- Stir to coat and simmer on low for everything to warm
- Add your diced mango and shrimp and stir to combine
- Plate and serve with diced green onions, sesame seeds, and/or fresh cilantro and a squeeze of lime