Our Recipes


Thai Pineapple Fried Rice

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PREP TIME 25 min TOTAL TIME 45 min SERVINGS 6

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
2 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons sugar
1 teaspoon chili puree with garlic, if desired
4 teaspoons olive or vegetable oil
2 packages (10 oz each) frozen Green Giant® Sautés Thai Coconut
2 cups canned or fresh diced pineapple
1/4 cup chopped fresh Thai basil leaves

  • 1In 1 1/2-quart saucepan, heat quinoa and water to boiling over high heat. Reduce heat to low; cover and simmer 12 to 15 minutes or until quinoa is soft and translucent. Remove from heat and fluff with fork. Set aside.
  • 2In small bowl, mix soy sauce, oyster sauce, fish sauce, sugar and chili puree with garlic; blend well. Set aside.
  • 3In 12-inch nonstick skillet, heat oil over medium-high heat. Add 2 packages frozen vegetable blend and 2 seasoning mix packets, reserving nut packet for later use in recipe. Reduce heat to medium; cover and cook 7 to 8 minutes, stirring occasionally, until thoroughly cooked. Stir in pineapple, basil, quinoa and soy sauce mixture. Cook about 2 minutes, stirring constantly, until heated through.
  • 4Serve immediately, garnished with nuts from packet.

Quinoa is a tiny, pearl-shaped, ivory-colored grain that expands to four times its size when cooked. It's rich in nutrients, and unlike other grains, it's a complete protein.If you can't find Thai basil, substitute fresh mint.