Gallery Thai Olive Rice Recipe

thai_olive_fried_rice_recipe

Thai Olive Fried Rice

An easy-to-cook recipe where cooked rice is tossed through with a topping of minced meat and black olive paste, a Teochew condiment. The garnishes add crunch and freshness to the rice, making it a complete meal. This recipe is developed by Sylvia Tan, bestselling cookbook author & veteran in the local food scene using Kinmemai Japanese rice.

Number of servings: 8 to 10 people

INGREDIENTS

Thai_olive_rice_ingredients

6 cups of water, 500g minced chicken, 4 cloves of garlic, 250g bottle of black olive paste, 1-2 teaspoon fish sauce, white pepper, 1 cup peanut, 6 fresh Thai basil leaves, 2 fresh chilies, 1 thin-skinned large lime.

  • 5 cups of Kinmemai Better White
  • 6 cups of water
  • 500g minced chicken
  • 4 cloves of garlic, chopped
  • 1 250 g bottle of black olive paste
  • 1-2 tsps. fish sauce
  • Generous shake of white pepper
kinmemai_better_white

5 cups of Kinmemai Better White.

Click HERE to read about the health benefits of Kinmemai Better White Japanese Rice.

GARNISHES

  • 1 cup of peanuts, roasted
  • 5 to 6 fresh basil leaves
  • 2 fresh red chilies, sliced
  • 1 thin-skinned large lime, diced finely

INSTRUCTIONS

  1. Cook Kinmemai Better White rice with water in a rice cooker till dry and fluffy. While rice is cooking, prepare the garnishes.
  2. Pour out two tablespoons of oil from the bottle of olive paste and heat in a wok.
  3. Sauté chopped garlic till fragrant.
  4. thai_olive_rice_meat

    Add the meat, fish sauce and lots of white pepper. Cook over high heat, tossing well. Leave aside.

  5. thai_olive_rice

    Add the contents of the bottle of olive paste to the meat.

  6. Dish out cooked rice onto a platter. Top with olive-meat mixture.
  7. Garnish with nuts, chillies, diced lime and basil leaves. Before eating, toss rice and garnishes together and serve

Click HERE to see more pictures.

Recipe credit: Sylvia Tan, bestselling cookbook author & veteran in the local food scene using Kinmemai Japanese rice.

Other rice recipes: Shrimp and Coconut Risotto Recipe with Pickled Jalapeno Peppers

Shrimp and Coconut Risotto Recipe with Pickled Jalapeno Peppers

Author

Katherine Sng

Katherine Sng

I am a single mother living in Singapore. I am an advocate of living a healthy lifestyle through exercise; eating right; keeping a positive and youthful outlook of life; and, to live vicariously while you can. When not spending time watching my son Bubba grow, I am catching up on the latest news and entertainment gossip. I firmly believe that empowerment is possible for anyone, as long as they believe in themselves and the people around them. Join me on my journey with Bubba, God, my family and friends at BubbaMama.com or on http://www.facebook.com/WeareBubbaMama

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