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Loquat Cashew Fried Rice

Have you ever heard of a loquat?

Nope.Not a kumquat…a loquat?

Me neither. Not until we had one in our backyard. Now I notice loquat trees everywhere!

If you are not familiar with a loquat tree, it has large dark green leaves with an apricot looking fruit. Just because it sounds like “kumquat” does not mean it tastes like one. Some describe the flavor as a cross between an apricot and an apple. As for my opinion… Not quite sure what to compare it to but it does have a sweet and sour flavor that I enjoy.

Every spring our loquat tree produces an abundance of fruit. I never know what to do with them all except eat them fresh off the tree. Last year I dehydrated them but this year I wanted to try something different. I have been on the look out for good loquat recipes but ultimately decided to create my own concoction. I decided to develop a Thai recipe since I have craving good Thai food lately.

Who else likes Thai food?

Of course…EVERYONE!

One of my favorite dishes is pineapple fried rice. So I decided I would try to replicate it and substitute loquats for pineapple. Ummmm…..AMAZING!

This one-pot meal includes your protein, veggies and complex carbs. I used eggs as my protein source but you could easily substitute chicken, ham or sausage, depending on your preference. I included long grain brown rice to boost the fiber content and B vitamins ( I know. It is the dietitian in me 😉 ).  Don’t worry- it still tasted good! Since the loquats are more sour than pineapple, I also added golden raisins to sweeten the dish.  Cashews are included to add  crunch and cilantro from my garden to boost flavor (and a little color too!).  This dish is versatile so feel free to change the veggies if you have others on hand.

I would love to hear what you think of this dish. I am hoping to get more recipes to you soon!

Print Recipe
Loquat Fried Rice
  1. Mix together soy sauce, sesame oil, ginger and pepper in small bowl. Set aside.
  2. Heat large wok over medium heat and melt 1 TBSP of coconut oil. Add eggs. Once cooked remove eggs and set aside.
  3. Melt 1 TBSP of coconut oil in wok over medium heat. Add diced shallot and cook until soft (about 3-5 min).
  4. Stir in diced carrots and red pepper and cook until tender (about 5 min). Next, add frozen peas and cook for another three minutes.
  5. Add brown rice and soy sauce mixture to vegetables. Stir in cooked eggs. Cook for another 3 minutes.
  6. Add loquats, raisins and cashews and cook until heated through. Remove from heat. Garnish with cilantro and serve with sriracha to spice it up to your preference.
Recipe Notes

This dish was inspired by Damn Delicious Pineapple Fried Rice

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