Thai Rice Pilaf
This Thai Rice Pilaf is packed with flavor and comes together in about 15 minutes. The perfect weekday side dish! It can easily be made vegan.
- 20 oz cooked rice
- 1 tablespoon coconut oil
- 1 cup chopped pineapple
- 2 carrots grated
- 1/2 cup baby sweet peas fresh or frozen
- 3 tablespoons lime juice
- 1 teaspoon fish sauce
- 2 teaspoons maple syrup
- 1 tablespoon fresh minced ginger or 1 drop ginger essential oil
- 1/2 teaspoon crushed red pepper
- 1/2 cup chopped cilantro
- 3 scallions sliced
- 2 tablespoons chopped cashews
- 1/2 cup shredded unsweetened coconut toasted
- Optional: Hot sauce
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.
Calories: 192kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 76mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2780IU | Vitamin C: 17.2mg | Calcium: 24mg | Iron: 0.8mg