What do you usually have when you visit a Thai restaurant or eatery? Besides a good bowl of Tom Yum Goong (Thai spicy prawn soup), olive fried rice is a must-order for me.
There are different types of preserved olives in the market. This Thai-Chinese style fried rice uses salted black Chinese olives preserved in brine, not those Mediterranean black olives you find on pizzas. These canned olives are from China (of course) and can be bought from Thai supermarkets or grocery stores in some of the neighbourhood markets.
The unique flavour of the black Chinese olive gives a twist to the, otherwise, boring fried rice dish.
A perfect one-dish meal!
4 cups cooked rice (best using overnight leftover rice )
10-12 salted black olive
150g minced pork
150g medium prawns (peeled and deveined)
8 cloves garlic (Finely chopped and divide into 2 portions - 2/3 and 1/3)
Roasted cashew nuts
Limes (cut into wedges)
Chili padi (cut finely)
Marinate minced pork with one tsp fish sauce and pepper. Put aside.
Marinate prawns with one tsp fish sauce, one tsp sugar and pepper. Put aside.
Beat eggs with a tsp fish sauce. Heat flat pan with little oil and make thin egg crépes. Let cool and shred egg crépes thinly. Put aside.
Pit the olives and chop them into small pieces.
Heat wok with 1 tbsp vegetable oil and fry 1/3 of the chopped garlic with the prawns. Stir-fry prawns until just cooked through. Put aside.
In the same wok, heat 2-3 tbsp vegetable oil and fry remaining 2/3 of the chopped garlic with the minced pork, breaking the pork into little bits as it cooks. When most of the pork has changed colour, add the chopped salted olives and 1 tsp sugar. Stir-fry until the pork is cooked through.
Loosen the grains of the leftover rice before tossing into the wok. Stir-fry for several minutes until the rice is well heated through and well mixed with the pork and olives.
Dish the fried rice onto individual serving plates in a rounded mound in the center of each plate. Arrange in small piles around the perimeter of the plate the cashews, shrimps, egg shreds, lime wedges and chillies. Top the rice mound with a coriander sprig.
I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings.