Monday, November 25, 2013

Thai Olive Fried Rice (Kao Pad Nahm Liap)

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!

Ingredients (Serves 5-6)

4 cups cooked rice (best using overnight leftover rice )
10-12 salted black olive
150g minced pork
150g medium prawns (peeled and deveined)
2 eggs
8 cloves garlic (Finely chopped and divide into 2 portions - 2/3 and 1/3)
Vegetable oil
Fish sauce
White pepper
Roasted cashew nuts
Coriander leaves
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.


  1. hi, just saw your comment and happy to see your entry..cos i know you've been busy ..and lazy..oops! haha! i actually just knew about these chinese black olives from another entry, i've never come across these in my area here. Something really interesting to add to fried rice. Thx for your participation..and your dish is very well presented

  2. They have this here...using our local black olives. Yet to go and try...and yet to try frying my own.

  3. my saliva almost fall to the ground when I saw this...

  4. Lovely presentation, though I'm not a huge fan of olives.

    1. Hi Yen, this is not the black olive used on pizza... Try it!

  5. Hi Alvin, this fits fine dining. Yummylicious.

    1. Hi Kimmy! Thanks. Not really fine dining! A simple one-dish meal.

  6. All food images looking delicious.I want to taste yummy thai olive fried rice. Thanks for the share thai food recipe.

  7. I like the unique flavour. Yumo!

  8. I'll give you 5 stars for both presentation and taste :D The olive flavored rice sounds delicious ! The extras adds a wonderful texture and flavor to the tasty rice .

    1. Thanks for the stars but you have not tasted yet! :D

  9. Hi Alvin,

    Although Thai olive fried rice is commonly served in Singapore Thai restaurants, I don't really recall seeing them in Melbourne Thai restaurants.

    I read about your baby steps of running a restaurant. I believe that you are pretty good in all sorts of cuisines.


  10. Gosh, I've always wanted to try making my own olive rice & you beat me to it! Nice! Hey Alvin, enjoy your tasting at Pietro this Fri. Too bad I've another event, else it'll be great meeting you....... Have fun!

    1. What a pity Shirley! Would be great to meet you in person!

  11. Hi Alvin, somehow I have not seen this fried rice at the Thai restaurant. Maybe I was too distracted by the other dishes. Would love to try it sometime. My favourite thing to order would have to be the Thai Green Mango Kerabu.

    1. Hi Phong Hong! Mango kerabu is my favourite too! ;D

  12. Must be very umami with the olives!

  13. Hi Alvin,
    I have never had olive fried rice from a Thai restaurant before, I only had it once in a Middle Eastern Restaurant, but I really love it! This looks delicious!

  14. Yuuhuuu... very delightful fried rice, look absolutely delicious. Nice plating.

    Have a great Sunday.

  15. I've never tried black Chinese olives before and now I'm intrigued. Looks great, Chef!


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