Pineapple quinoa fried rice Thai style


Kumai organic red quinoa – 130 g

Pineapple – 1

Shrimps – 10

Egg –      1

Mini asparagus – 100 g

Shallots – 2

Ginger – 20 g

Pork floss – a little

Crushed peanuts – a little

Curry powder – 1 tbsp

Fish sauce – 2 tbsp

Sugar – 1 tsp

Salt – 1 tsp

Ground white pepper      1 tsp

Water      160 ml


  1. Rinse and drain the quinoa.
  2. 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.
  3. Reserve a small bowl of pineapple, dice and drained.
  4. Chop the shallot, ginger and mini asparagus into small pieces.
  5. Heat some oil in a pan over medium heat, cook the shrimps and mini asparagus separately and reserve on plate.
  6. Fry the chopped shallot and ginger until fragrant, add in the red quinoa and curry powder, stir fry.
  7. Make a well in the centre of pan and pour in the whisked egg, quick fry, then add the pineapple and mix gently.
  8. Add in mini asparagus and shrimps. Season with fish sauce, pepper, sugar and salt. Remove from heat.
  9. Scoop the rice into a serving platter or a carved-out pineapple. Sprinkle the pork floss and crushed peanuts to taste.