Olive Vegetable Fried Rice

What is olive vegetable? I checked with Wikipedia and sadly, he does not have a definition for it. I remember mom laying out this bottle of black stuff on the table whenever we were having congee and eating it as an accompaniment. That was my acknowledge of it. Fast forward 20 years, I reunited with OV when I was having this wonderful plate of stir-fried french beans with minced meat. The aroma coming from that dish was absolutely heavenly. Don’t let the name fool you. It is not made from olive leaves. Rather, it is made with a combination of olives, mustard green leaves, oil and salt marinated for a long time. They are available in any supermarket here and if you are in overseas, any Chinese grocer.

Ingredients:
1 tbsp olive vegetable
1 clove garlic – minced
1/2 cup frozen mixed vegetable – defrosted
1/4 cup cucumber – diced
1 egg
1 cup cooked rice – overnight
2 tbsp soy sauce
2 tbsp fish sauce
1 tsp sugar – white or brown
white pepper
Vegetable oil

Serves 2

Inspired by: Noobcook

Food Advertising by

Olive vegetables

Pick out seeds or fibre if any

Laying out the ingredients

In a small bowl, stir together the soy, fish sauce, sugar and pepper and set aside. Heat a wok or large sauté pan on medium high. Add a little vegetable oil and heat, swirling to coat the pan.

I’m using a non-stick wok

Pour in the eggs, stirring constantly with a wooden spatula to scramble the eggs. Cook just until set, but slightly runny is ok. They will finish cooking later.

I forgot to mention – beat the eggs before pouring into the wok

Separate into smaller pieces

Remove the eggs from the pan to a plate and set aside. Wipe the pan if necessary, to remove any cooked eggs, so they don’t burn.

Add about 1 tablespoon of vegetable oil to the hot pan and swirl to coat. When the oil is hot, add the garlic, olive vegetable and cook for about 30 seconds.

Spread the rice out over the bottom of the pan and allow it to cook for about 1-2 minutes to heat through and give it chance to fry and then toss the rice and cook for another 1-2 minutes. Push the rice to one side of the wok and add in the mixed vegetables and cucumber. Stir fry for about 30 seconds.

Combine the rice and vegetable together and add in the seasoning and continue to toss everything together. Add in the scrambled eggs and give it a few tosses and you’re done!