Black Olive Fried Rice
Simple and tasty, this fried rice with fermented black olives, minced chicken, black pepper and cashew nuts, is a hearty meal that can easily be whipped up with leftover rice.
Classic fried rice with fermented black olives, minced chicken, black pepper and cashews nuts.
- 3 cupsThai Jasmine Rice
- 3 cupsWater
- 5 tbspVegetable oil
- 1 tbspChopped garlic
- 3 tbspTeochew preserved black olives
- 100 gMinced chicken, blanched
- 2stalks Chinese Kale (Kai Lan), optional, shredded
- 0.5 tspBlack pepper
- 1 tbspFish sauce
- Cucumbers, sliced, as desired
- Coriander leaves, as desired
- Bird’s Eye Chilli (Chili Padi), chopped, as desired
- Cashew nuts, as desired
1) Wash, drain and cook preserved black olives rice in the rice cooker. Coarsely chop the preserved black olives using the mixer grinder.
2) Heat oil, add the garlic and black olives, and sauté until fragrant.
3) Add the minced chicken and cook for 1 minute. Mix in cooked rice and fry until well mixed.
4) Season with pepper and fish sauce. Garnish with cucumbers, coriander, chilli padi and cashew nuts, and serve immediately.
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