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Thai Style Pineapple Quinoa Fried Rice
Level
Step
- Rinse and drain the quinoa.
- In a pot, add in water and quinoa and cook over low heat for 15 minutes, until all the water is absorbed. Fluff the quinoa with a fork.
- Reserve a small bowl of pineapple, dice and drained.
- Chop the shallot, ginger and mini asparagus into small pieces.
- Heat some oil in a pan over medium heat, cook the shrimp and mini asparagus separately and reserve on plate.
- Fry the chopped shallow and ginger until fragrant, add in the red quinoa and curry powder, stir fry.
- Make a well in the centre of pan and pour in the whisked egg with quick fry, then add the pineapple and mix gently.
- Add in mini asparagus and shrimp. Season with fish sauce, pepper, sugar and salt. Remove from heat.
- Scoop the rice into a serving platter or a carved-out pineapple. Sprinkle.
Material
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Ingredients |
Sauce |
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Kumai Organic Red Quinoa 130g Pineapple 1pc Shrimp 10pcs Egg 1pc (whisked) Mini asparagus 100g Shallot 2pcs Ginger 20g Pork floss - Moderate Crushed peanut - Moderate
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Curry Powder 1tbsp Fish sauce 2 tbsp Sugar 1 tsp Salt 1 tsp Pepper 1tsp Water 160ml
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