When I first tasted the Teochew Olive Rice from Soup Restaurant many, many years ago, I just fell in love with it. Thanks to K for the recommendation! I really didn’t think olive was that tasty previously. Following numerous visits to various Thai food places in Singapore, I had also tried many Thai Olive Fried Rice and I must say, I hadn’t had one that tasted bad though it could get really greasy.
I just had to make my own Olive Fried Rice at home. And I wanted to make a red & brown rice version as I would prefer them to white rice not just because they were healthier but also because they had a chewier texture and nutty flavour.
The olive vegetable that is used in olive fried rice actually looks like this which commonly comes in a bottle or can form. You can easily find it at most supermarkets and provision shops here in Singapore.
Do note the olive vegetable is soaked in oil so do drain the oil away before using it. Otherwise, the fried rice is going to get really oily and greasy and we really don’t want that.
Use red/brown rice as a healthier alternative
As I’ve used red & brown rice (you can use white rice if you prefer), the olive fried rice looks kinda dark and dull. So to spruce things up, I plate it up with side condiments of shredded green mango, sliced onions, red & green chillies, roasted cashew nuts and a wedge of lime.
I like how the olive vegetable gives a really nice umami fragrance to the rice. It’s a must try for all you fried rice lovers out there. 😉
Enjoy this dish!
- 4 tbsp olive vegetable
- 300g minced chicken
- 4 cloves garlic, peeled & finely chopped
- 4 portions cooked brown/red rice (yielded from 2 cups raw rice)
- 2 tsp olive oil
- 1 lime, sliced into wedges
- roasted cashew nuts
- 1 red onion, peeled & sliced
- sliced red & green bird’s eye chillies
- shredded green papaya
- coriander leaves