Thai Fried Rice

From | Source Peas and Thank You

Makes 4 servings.


  • 1 cup quinoa
  • 1 cup coconut milk
  • 1 cup vegetable broth
  • 1/3 cup chopped green onions
  • 1 Tbsp minced ginger
  • 2 tsp minced garlic
  • 1 cup frozen peas
  • 1 cup pineapple
  • 1/4 cup cilantro, chopped
  • 1 Tbsp lime juice
  • 2 Tbsp soy sauce


  1. Set a saucepan over medium-high heat and add quinoa. Cook until toasted, about 4 minutes.
  2. Combine coconut milk and vegetable broth and add to quinoa. Bring to a boil, then lower heat to a simmer, cover, and cook 15-20 minutes, or until liquid is absorbed.
  3. Meanwhile, add a small of amount of olive oil to a skillet and place it over medium heat. Add green onions, ginger, and garlic; sauté for 2 minutes.
  4. Add peas, pineapple, and cilantro; sauté for an additional 2 minutes.
  5. Add quinoa to the skillet and cook until slightly brown and crisp, about 2 minutes.
  6. Finish with lime juice and soy sauce.