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Olive Fried Rice

   

Thai Olive Fried Rice Recipe

Thai Olive Fried Rice Recipe

For best results when cooking fried rice, use cooked rice that has been refrigerated overnight. If you do not like the idea of overnight rice , you can also use freshly cooked rice which has been refrigerated for at least 2 hours in the fridge. Refrigerating the rice keeps the grains dry so that they won’t stick to each other during stir frying. Alternatively, ‘tabao’ (takeaway) extra rice the day before, for making fried rice the next day.

Serves: 3

Prep Time: 20 mins

Cook Time: 10 mins

Ingredients

  • 1/2 tsp + 1 tbsp cooking oil
  • 1 egg beaten; add 3 dashes of white pepper powder
  • 4 cloves garlic peeled and minced
  • 4 shallots peeled and finely chopped
  • 1/2 tbsp shrimp paste
  • 150 grams minced pork marinate with (A); may substitute with chicken
  • 400 grams cooked rice (1 cup uncooked rice cooked in 1 cup of water) refrigerated overnight
  • 2 heaped tbsp chopped Chinese olives (or olive vegetables)
  • 1 tsp fish sauce
  • 2 tbsp chopped spring onions

(A) Marinade

  • 1 tsp sesame oil
  • 1/2 tsp light soy sauce
  • 3 dashes white pepper powder

(B) Serving Suggestions

  • 1/3 cucumber peeled and either sliced thinly or diced
  • 3 shallots peeled and sliced to thin shreds
  • 3 chilli padi thinly sliced
  • 1 Thai lime cut to 6 wedges
  • coriander
  • 3 tbsp cashew nuts

Directions

  1. Heat and grease wok with 1/2 tsp of oil. Cook egg, swirl to cover entire wok. Cook egg on both sides. When the egg is cooled, roll it up like a cigar and sliced to thin strips. Set aside.
  2. Heat the remaining oil in wok, stir fry garlic and shallots until the latter are translucent.
  3. Add shrimp paste and stir fry for 30 seconds.
  4. Add pork, stir fry until it is cooked on the surface, using the spatula to break them to smaller pieces as you are doing so.
  5. Add rice, olive vegetables and fish sauce. Stir fry until everything is well combined and the rice is of an even colour.
  6. Turn off the stove. While the fried rice is still hot, add chopped scallions and egg. Stir to mix everything thoroughly.
  7. Serve each plate of olive fried rice with a small amount of garnishes at (B).
                                           

Leave a Comment





13 Responses to “Olive Fried Rice”

  1. tigerfish — January 21, 2014 @ 2:00 am

    Where did you get your Chinese olive vegetables? Hmmm, may try to find when I am in SG next time. I used to have that with plain porridge as a kid – quite Teochew style of combination….hahahha. I also enjoy Thai olive fried rice quite a lot. There is even Chinese style olive fried rice (tried it in Soup Restaurant before, donkey years ago)!

    Reply

    • wiffy replied: — January 21st, 2014 @ 11:30 am

      got it from NTUC, you should be able to find it easily. I wonder what’s the difference between Chinese and Thai version.

      Reply

  2. Angie@Angie's Recipes — January 21, 2014 @ 12:30 pm

    Love olives vegetables! The rice must be very tasty and full of flavours.

    Reply

  3. Simply Lambchops — January 22, 2014 @ 5:36 pm

    May I know where you got the shrimp paste? I went NTUC but couldn’t find it. The closest I found was the rojak type of prawn paste… but I remember yours is pink in colour. Want to cook it for dinner today, but I just have to skip the shrimp paste.

    Reply

  4. B — January 22, 2014 @ 8:54 pm

    Very tasty and delicious fried rice!

    Reply

  5. boonavite — March 27, 2014 @ 7:28 am

    I think you meant marinate minced pork with (A) right? Thanks for sharing your recipe! I will be shopping for the olive veggies and prawn paste soon!

    Reply

    • wiffy replied: — March 27th, 2014 @ 10:51 am

      yes should be (A) not (B). thanks for pointing out the typo. amended recipe. have fun cooking!

      Reply

  6. Agatha Yeo — April 29, 2014 @ 4:00 pm

    Hi! Thank you for this recipe. Tried it for my family and even my 2 year old son loves it alot!! (without the chilli padis haha)

    Reply

  7. Jean — June 18, 2014 @ 1:29 pm

    the video rocks!! and your recipes are clear and easy to follow for folks like me who are beginner and have no idea some of the terms of measurement etc!!!!

    thank you for sharing!!! more videos pleasE~!

    Reply

    • wiffy replied: — June 18th, 2014 @ 2:48 pm

      Thank you. I took a break from video making and coincidentally, now shooting a new short video while I saw your comment. Please subscribe to my YouTube channel for updates!

      Reply

  8. Chris — July 10, 2014 @ 1:54 pm

    Just funished cooking this! Smells soooo good! Yum yum! Thanks for the recipe ;)

    Reply

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