Tag Archives: mango

Thai Fried Rice

Disclaimer:  There is nothing authentic about this recipe.  I’m from Iowa.  Although I love Thai food, and one day aspire to make an authentic Pad Thai or Pad See Ew at home, I’m still learning the best and most authentic Thai pantry items and cooking techniques.  This is simply a recipe that I made up using Thai flavors.

This dish was created (as many of my recipes are) to help incorporate more vegetables into my veggie-challenged family’s diet.  It incorporates two of my my favorite techniques: cutting up the vegetables really small so it’s hard for them to pick them out, and adding some sweetness.  Mango provides the sweetness in this one-dish meal that incorporates leftover rice and Thai flavors like lime, cilantro, Thai basil, and chili.  The dish also uses a specialty ingredient: fresh water chestnuts.  Don’t worry if you can’t find them though, you can omit them or substitute canned water chestnuts.

I’ve included some tofu in this dish, but some prawns or eggs scrambled into the rice could be protein alternatives.  This dish is vegan without the fish sauce.

This dish gets results.  Only the tofu remained in the bottom of the bowl when I served this.  All the veggies were gone.   There is still work to be done on the tofu front.  We’ll get there . . .

 thai fried rice

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Mango Cucumber Salsa

mango salsa

Mango Cucumber Salsa

This refreshing salsa is great on shrimp tacos, on top of quesadillas, or simply served with tortilla chips
Servings: 4


  • 1 ripe mango peeled and finely diced
  • 4 inch section of english cucumber peeled and finely diced
  • 1/4 small red onion finley diced
  • 1/4 jalepeno ribs and seeds removed and minced*
  • 3 TBSP cilantro chopped
  • 1 TBSP mint chopped
  • juice of 1/2 lime
  • salt and pepper


  • Combine all ingredients, toss and serve.


*You can add more or less jalepeno to taste.