Mango Fried Rice with Mango Turmeric Tea

2 cups long grain white rice

1/2 teaspoon salt

2 tablespoons Mango Turmeric Tea

3 tablespoons canola or coconut oil, divided

2 eggs, lightly beaten

4 shallots, chopped

2 garlic cloves, minced

3 tablespoons soy sauce

3 tablespoons Sriracha

1 1/2 cup mango, chopped

1/2 cup cilantro, chopped

1/2 cup scallions, thinly sliced

1 lime, cut into wedges

Optional 1/4 cup unsweetened coconut, toasted

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1. Bring 4 quarts of water to boil. Stir in the rice, salt, and Mango Turmeric Tea. Boil for 9 minutes. Drain. Cover and steam for 10 minutes. If time allows, transfer rice to a rimmed baking sheet and refrigerate for 1 hour to cool. Rice can be made 1 day ahead (See recipe tip).

2. In a large skillet over medium-high heat, add 1 teaspoon oil and the eggs. Scramble to your desired doneness, stirring constantly. Transfer to a plate.

3. In the same skillet add the remaining oil and shallots. Sauté 3 minutes or until tender. Stir in garlic and cook for 30 seconds or until fragrant.

4. Stir in the chilled rice, soy sauce, and Sriracha. Cook for 5 minutes. Then add in the mango and cook for 4 minutes. Stir back in egg.

5. Top with cilantro, scallions, a lime wedge, and toasted coconut. Serve warm.

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