Thai Rice Pilaf
Try this Thai Rice Pilaf recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
white meat free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1/2 teaspoon crushed red pepper
- 1 tablespoon coconut oil
- 1/2 cup chopped cilantro
- 1 teaspoon fish sauce
- 3 tablespoons lime juice
- optional: hot sauce
- 3 scallions, sliced
- 2 teaspoons maple syrup
- 2 packages veetee rice (i used basmati - thai jasmin
- 1 cup chopped pineapple
- 2 carrots, grated
- 1/2 cup baby sweet peas (fresh or frozen)
- 1 tablespoon fresh minced ginger or 1 drop ginger essential oil
- 2 tablespoons chopped cashews
- 1/2 cup shredded unsweetened coconut toasted
- Carbohydrate 73.7545854099515 g
- Cholesterol 0 mg
- Fat 38.4791508265969 g
- Fiber 5.08280003794209 g
- Protein 5.66318499785565 g
- Saturated Fat 28.0212014986682 g
- Serving Size 1 1 recipe (384g)
- Sodium 592.671374997579 mg
- Sugar 68.6717853720094 g
- Trans Fat 2.27210624970942 g
- Calories 624 calories
Heat coconut oil in a large skillet to medium high. Add pineapple, carrots and sweet peas and cook for 2 minutes. Add rice, lime juice, fish sauce, maple syrup and ginger. Cook for 5 minutes, stirring often. Remove from heat and stir in cilantro and scallions. Top with cashews and coconut and serve warm. Drizzle with hot sauce if desired.
