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