Olive Fried Rice

Thai Olive Fried Rice is another fried rice recipe that warrants very little time to prepare. Most of the ingredients will be easily available in your cupboards or refrigerator.  The only exception will be the preserved olives in brine available in Asian supermarkets. These olives are not the usual Italian olives you find on your pizzas. They are longer and pointed towards the ends. In Singapore, these olives are found in Golden Mile Complex (2nd floor Thai Supermarket - see pictures below ) where you can find a whole variety of Thai and Vietnamese food stuffs including fresh Asian greens!

Ingredients (Serves 2)

• ​1 cup of Jasmine Rice cooked in only 2 cups of water. Refrigerate overnight for best results. Otherwise, refrigerate at least for 2 hours.
• 4 cloves of garlic, minced
• 4 shallots, minced
• 1/2 cup of mixed vegetables - peas, carrots and corn, boiled
• ​2 heaped tbsps of chopped Chinese salted olives
• 1-2 tbsps light soy sauce
• 2 tbsps roasted cashew nuts
• 1 chilli padi, sliced
• ​1/2 green lime, sliced into small wedges
• ​4-5 pieces of bite sized cucumber
• ​A sprig of coriander leaf for garnish

Method

1. ​Heat a deep pot and start frying the minced garlic and shallots.
2. ​Once golden brown, add in the chopped salted black olives and the boiled vegetables.
3. ​Add in the cooked and refrigerated rice and mix thoroughly. Check for seasoning and add in the light soysauce, if needed.
4. ​Remove from fire and serve with cashewnuts, chilli padi, green lime  and cucumber.
5. ​Enjoy with all your other favorite Thai dishes.