Recipe Type: Side Dish
Cuisine: Thai
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Based off the fried rice I love so much from Ban Thai in White Bear Lake, MN. Except subbing quinoa for rice, a nice way to get more protein and still keep it veggie only.
Ingredients
- 2 Tbsp coconut oil (or any preferred oil, I liked coconut for this recipe)
- 2 shallots, diced
- 4 minced garlic cloves
- 1 egg, beaten
- 3 Tbsp Chicken broth
- 3 Tbsp fish sauce
- 1 Tbsp curry powder
- 1 Tbsp coriander
- 1/2 cup cashews (salted or unsalted, whatever your preference)
- 1 cup cooked quinoa (follow directions on package)
- 1 Tbsp diced green chilies
- 1/4-1/2 cup golden raisins or currants
- 1/2 cup frozen peas
- 1 cup diced pineapple (fresh is best, but when in a hurry use canned)
Instructions
- Heat oil at medium-high heat.
- Add shallots and garlic. Saute for a couple minutes.
- Make a well for the beaten egg and add it into the pan, scramble it.
- Mix chicken broth, fish sauce and spices in a separate bowl. add that into the pan.
- Saute for a few minutes.
- Add cashews, saute for 5 minutes.
- Mix in cooked quinoa.
- Add in frozen peas, raisins and pineapple.
- Saute till peas are no longer frozen.
- Salt and pepper to taste.
