Loquat Fried Rice
coconut oil, divided
red pepper, diced
long grain, brown rice
loquats, diced and seeded
Mix together soy sauce, sesame oil, ginger and pepper in small bowl. Set aside.
Heat large wok over medium heat and melt 1 TBSP of coconut oil. Add eggs. Once cooked remove eggs and set aside.
Melt 1 TBSP of coconut oil in wok over medium heat. Add diced shallot and cook until soft (about 3-5 min).
Stir in diced carrots and red pepper and cook until tender (about 5 min). Next, add frozen peas and cook for another three minutes.
Add brown rice and soy sauce mixture to vegetables. Stir in cooked eggs. Cook for another 3 minutes.
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.
This dish was inspired by
Damn Delicious Pineapple Fried Rice