Olive fried rice is a Chinese style fried rice commonly found in Thailand. I remember the time when I have never tried this dish - I was rather put off by the greyish outlook of the rice - I mean it doesn't really look very appetising right. Haha. But the first time I finally gave it a taste, lo and behold, I love it!!! Love it love it love it! If you have never tried Thai Olive Fried Rice before, I really encourage you to give it a try. You might turn into an advocate like me too :)))
See the ingredient list below for your easy reference.
We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 3 - 4 pax
5 cloves of chopped garlic
8 pieces of salted Chinese black olives (remove pits & chop)
200g of minced pork (can be replaced with minced chicken)
A few dashes of white pepper
600g of cooked rice (left overnight in the fridge)* see note below 2 tablespoons of fish sauce
Fry 3 beaten eggs into an omelette and cut it into strips
Fry 25g of dried shrimp until crispy (rehydrate the dried shrimp first)
Also prepare some freshly cut shallots, roasted cashew nuts, wedges of lime and some small pieces of lime with skin on. If you like your rice to be spicy, cut up some bird's eye chilli as well.
*To prepare this amount of cooked rice, simply cook 290g of uncooked rice. If you do not have the time to cook the rice the day before, spread the rice out in the open once you have cooked them. The purpose of this step is to remove as much moisture from the cooked rice as possible.
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