Did this simple dish again a few days ago. A nice change from the usual fried rice we often cook, and since the kids don’t take kimchi, I have not been doing kimchi fried rice for a long time, though it’s hubby’s fav.
Was introduced this olive veg fried rice a couple of years back by Meishan. The recipe is easy. Just do per normal fried rice style but instead of adding soy sauce, you add a tablespoon or more (adjust amount accordingly to your preferred level of saltiness) the olive veg, and add any ingredients per your liking. Some of my friends have fried with minced meat. For me, I like it with seafood and I always top with toasted cashew nuts! You can add some crispy fried silverfish too! Hubby likes this dish a lot and would always go with his favourite belachan ^^
2 cups of rice, cooked (I prefer to use rice that has been cooked for a few hours or even better, overnight and chilled in fridge.)
1 tablespoon of chopped garlic
2 tablespoons of olive veg
1 beaten egg
1/2 tablespoon of sesame oil
1 tablespoon of oyster sauce
dash of pepper
Others (per your preference)
Heat up some oil in a wok. Add in the chopped garlic and fry till fragrant. Add in the rice, quick fry with high heat. Add the sesame oil and oyster sauce. Push the rice to one side of the wok. Pour in the beaten egg. Let it cook for a while before start to mix with the rice and fry altogether. Add in the olive vegetables. Fry till well mixed.
Again, push the fried rice to the side of the wok. If necessary, add some oil. Fry the meat, squid and/or prawns. When the meat is almost cooked, mix with the fried rice and give it some good stir-frying. Add in the fried silverfish, cashew nuts and dashes of pepper. Fry a bit more just to mix well with the fried rice.