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Authentic Thai Olive Fried Rice with prawns, egg, and lime garnish

Thai Olive Fried Rice

  • Author: Lina
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Thai
  • Diet: Halal

Description

A flavorful and authentic Thai fried rice dish made with jasmine rice, minced pork, prawns, black olives, eggs, cashews, and garnished with fresh lime and herbs.


Ingredients

Scale
  • 3 Cups Cooked Thai Jasmine Rice (day-old)
  • 150 g Minced Pork
  • 150 g Medium Size Prawns
  • 5 Cloves Garlic, finely chopped
  • 810 Thai Black Olives, pitted and mashed
  • 2 Large Eggs
  • 1/4 tsp Salt (for eggs)
  • 6 tbsp Oil
  • 2 tsp Thai Fish Sauce
  • 1 Dash Pepper (optional)
  • 2 Chilli Padi, chopped (optional)
  • 3 tbsp Unsalted Roasted Cashew Nuts
  • 2 Sprigs Spring Onion
  • 1 tsp Thai Fish Sauce (for pork marinade)
  • 2 tsp Oil (for pork marinade)
  • 1 tsp Sugar (for prawn marinade)
  • 1/4 tsp Salt (for prawn marinade)
  • 1 Sprig Parsley (garnish, optional)
  • 2 Thai Limes, cut into wedges (garnish, optional)

Instructions

  1. Cook the rice the day before. Once cooled, refrigerate overnight.
  2. Wash and mince the pork. Marinate with 1 tsp fish sauce and 2 tsp oil for 15 minutes.
  3. Shell and devein prawns, wash and pat dry. Marinate with 1 tsp sugar and 1/4 tsp salt.
  4. Peel and finely chop garlic. Pit and mash the olives with a spoon until paste-like.
  5. Beat the eggs with 1/4 tsp salt and set aside.
  6. Wash parsley, cut into 3 cm lengths, and prepare spring onions and lime wedges for garnish.
  7. Chop chilli padi, removing seeds if preferred.
  8. Heat 1 tbsp oil in a wok over medium-high heat. Add beaten eggs, swirl into an omelette, cook, then remove and slice.
  9. In the same wok, add 1 tbsp oil, sauté garlic until aromatic, add prawns, cook briefly until pink, then remove.
  10. Add 2 tbsp oil, stir-fry mashed olives and minced pork until fully cooked.
  11. Loosen rice with your hand and add to the wok. Stir well with olive-pork mixture, adding a splash of water if clumpy.
  12. Season with fish sauce, pepper, and chopped chilli padi (optional). Stir-fry until well mixed.
  13. Plate the rice and top with prawns, omelette strips, roasted cashews, and spring onions.
  14. Garnish with lime wedges and parsley. Serve hot and squeeze lime over before eating.

Notes

  • Always use day-old rice for the best texture.
  • Do not overcook the prawns; remove once pink to avoid rubberiness.
  • Mash olives thoroughly so their flavor spreads evenly.
  • Adjust chili level to taste for desired spiciness.
  • Cashews add crunch but can be swapped for peanuts.

Nutrition

  • Serving Size: 1 plate (approx. 300 g)
  • Calories: 420
  • Sugar: 3 g
  • Sodium: 820 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 150 mg

Keywords: Thai Olive Fried Rice, Black Olive Rice, Olive Fried Rice Singapore, Chinese Olive Fried Rice, Olive Rice in Rice Cooker, Authentic Thai Olive Fried Rice