Coconut Mango “Fried Rice”

Well so technically this isn’t fried nor is it actual rice so some of you may consider this false advertising. However I can assure you I would not deceive you. I aim to please and keep you all happy and healthy so rather than go off and stuff your faces with real fried rice stuff it with this guilt free (and insanely delicious) version instead! Plus who doesn’t enjoy the flavors of coconut and mango?! Uh, yum!

Truth is this, I actually found this really cute bowl with chopsticks and said to myself, “I NEED THIS ADORABLE LITTLE BOWL IN MY LIFE!” (and no I didn’t actually shout it just like that in the store…at least I don’t think so…). So naturally I bought it because who doesn’t need ANOTHER white dish in their cabinet taking up space? Then of course I had to cook something specifically for it… So, that’s basically how this yummy Coconut Mango “Fried Rice” came to be. Sorry I don’t have an amazing life changing story or enlightening words to go along with this post but you know that would also be false advertising if I made one up and creating a post based on all lies well then I should go around calling myself The Happy Hungry Lying Yogi and NOBODY wants that title.

So here you go…in short…a fried rice that’s not fried and not really a rice that was solely created because of this cute little white bowl with chopsticks. Whew, there, I said it, good to get all of that off my chest!

But it really is delicious and I hope you love it just as much as I do!

Coconut Mango “Fried Rice”

Author: The Happy Hungry Yogi


Serves: 2

Total Cook Time: 20 minutes


  • 1 tbsp coconut oil
  • 1 package of Trader Joe’s Organic Frozen Riced Cauliflower (or 3 c homemade, raw, recipe here)
  • 1/2 c peas, frozen
  • 1/2 c carrots, shredded or diced small
  • 1/2 c mango, fresh diced small
  • 1/4 c green onion, chopped
  • 4 tbsp coconut aminos
  • 1/4 tsp garlic powder
  • sea salt and pepper to taste


  1. In a large saucepan, melt the coconut oil over medium heat. Add the cauliflower, peas and carrots and cover with a lid. Allow to cook for about 10 minutes or until veggies are tender.
  2. In a small bowl, whisk together the coconut aminos, garlic powder and season with sea salt and pepper as desired. Pour sauce over “rice”, stir and allow to simmer, uncovered, for an additional 3 minutes or until liquid is absorbed. Once done,  remove from heat.
  3. Stir in mango and green onions just before serving.



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