Loquat fried rice is a dish you can make if you live where loquats live. We live in Houston and it was the first place I ever saw them. I had no idea what they are and thought of cumquats which are more of a citrus food. They are often used as an evergreen ornamental plant so are often a free ingredient, depending where you live.
Loquat Fried Rice
Loquats have a fleshy meat that reminds me of an apricot in color and texture. They have a more mild flavor and don’t stand out as much as a mango or pinnaple but are used in fried rice in Thailand as a readily available fruit.
Preparing the loquats
It’s super easy, the hardest part is cutting the loquats and seeding them. We just went out in our yard and picked a bowl of them and used paring knife to cut them into pieces and pop the seeds out like pimples. It’s kind of fun when you think of it that way and you only need a cup of two of seeded loquat. Just wash them first, especially if you get them from your yard.
Loquats, cut into slices
What you will need
So, as usual, you will need something to fry the rice in and of course a prepared rice. Mod, my wife, the love of my life, actually made this recipe so she also chose the following ingredients which are typical ingredients for fried rice in Thailand. She chooses healthier ingredients though for all our recipes.
Loquat Fried Rice
Ingredients
- 1 Cup Loquats
- 1 1/2 Tbsp Canola Oil
- 2 Cups Chicken Breast Sliced
- 1/2 Cup Green onion Sliced
- 1 Tbsp Garlic Minced
- 1 Tsp Black pepper
- 2 Limes Cut into thin wedges
- 2 Cups Brown rice Precooked
- 6 Thai peppers 3 chopped, 3 whole
- 1 Egg white
- 1 Tsp Fish sauce Low sodium if possible
- 1/2 Cup Cilantro For garnish
Instructions
- Heat a wok or skillet on medium high heat until a drop of water evaporates immediately upon hitting the metal.
- Cover the wok as thoughoughly as possible with 1/2 tbsp of the oil.
- Add the chopped Thai peppers and garlic and cook up to 30 seconds until fragrant.
- Add 1 cup of the precooked rice after making sure it's not clumped and press into the wok to separate and cook the rice for 2-3 minutes until lightly toasted and chewy.
- Remove the rice and place in a large mixing bowl.
- Add another 1/2 tbsp oil to the wok or skillet and cover.
- Cook the rest of the rice to match the first cup and then combine the two cups in the wok and stir-fry until evenly mixed.
- Push the rice to the side of the wok and add the egg white, scrambling and then mixing into the rice.
- Push the rice to the side of the wok and add the egg white, scrambling and then mixing into the rice.
- Serve garnished with cilantro, ground pepper, and the whole Thai peppers.
Notes
Nutrition
If you like this recipe you should try one of these.
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