Olive fried rice is one of my favourite one-dish meals. It is deliciously savoury and aromatic. According to my family, this fried rice is “award-winning” (well I hope it is something good like a “tasty fried rice award”).
Since the Chinese olives used in this recipe are already salty and flavourful, the seasonings are minimal. You can enjoy this on its own or with other Thai dishes such as tom yum goong, Thai mango salad, or Thai fish cakes.
This is the bottle of Chinese olives I used in this recipe. It is actually chopped olives vegetables with a couple of whole olives inside. I was actually looking for whole olives without the vegetables, but couldn’t find any at our local supermarkets. So I settled for this with the intention to test out the recipe first, and to my surprise, the result turn out so well that I am using it in the final recipe.
And here’s a video for the recipe. It’s my second video and I still have a lot to learn, but I hope you will find it useful. If you would like to see more video recipes, thumbs up the video on YouTube and subscribe to my channel. Thank you! ♥
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.
Prep Time: 20 mins
Cook Time: 10 mins