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Mango Chicken on Cauliflower Egg Fried Rice

Servings 4



  • 5 tbsp Tapioca flour
  • 400 g Chicken breast patted dry and cut into one-inch cubes
  • Salt & black pepper to taste
  • 3 tbsp Coconut oil

Mango Sauce

  • 4 tsp coconut oil divided
  • 1 tbsp ginger grated
  • 3 cloves garlic grated
  • 1 tsp ground cumin
  • 1/2 tsp chilli flakes optional
  • 1 1/2 cup 360ml mango juice (100% pure juice)
  • 1 tbsp coconut aminos*
  • 3 tsp tapioca flour

Cauliflower rice

  • 6 cups cauliflower cut into bite-sized pieces about 620g
  • 3 tsp coconut oil
  • 2 eggs lightly beaten
  • 1/4 cup spring onion chopped
  • 1 tbsp coconut aminos
  • salt and black pepper to taste

Baby Beans

  • 300 g baby beans ends removed
  • 2 tsp olive oil
  • Salt and black pepper to taste


  • Chopped spring onions
  • Toasted black sesame seeds



  • Place chicken, flour, salt & pepper into a ziplock bag. Seal and toss to coat chicken with seasoning and flour.
  • Heat pan on medium high heat, add oil.
  • Shake off excess flour, and pan fry chicken until golden on all sides. You may have to do this in batches.
  • Remove and set aside.

Mango Sauce

  • With the same pan, give it a wipe with kitchen towels.
  • Add oil and heat on medium heat, melt coconut oil.
  • Add in the ginger, garlic, chilli flakes, and cumin. Cook until fragrant, about 1 minute.
  • Add in the juice and coconut aminos.
  • Bring to boil at high heat.
  • Add 1 tbsp of sauce liquid to 1 tbsp of tapioca flour in a bowl, and whisk until smooth.
  • Pour mixture into sauce while stirring constantly, and cook for 2 minutes.
  • Reduce heat to medium low and simmer for 6-7 mins, stirring frequently, until the sauce reduces by about 1/4.
  • Remove from heat, and add in chicken.
  • Toss to coat.

Cauliflower rice

  • Process cauliflower in food processor until you get rice size pieces.
  • Heat wok on high heat, and add coconut oil.
  • Add cauliflower to stir fry for 6-8 minutes.
  • Create a well in the middle of the cauliflower and add in eggs.
  • Scramble until almost set, and toss together with cauliflower.
  • Season with coconut aminos, salt, and pepper.
  • Remove from heat, and toss in spring onions.

Baby Beans

  • Heat pan on medium high heat, and add oil.
  • Add beans to saute until desired done-ness.
  • Season with salt and black pepper half way through.


  • Serve garnished with chopped spring onions, and toasted sesame seeds.


I made my own mango juice by pureeing a fresh mango and some water.
Coconut aminos is a whole30 compliant 'soy' sauce.
Adapted from LAMuscle