Fried Rice with Preserved Olive Vegetable

Tested Recipe Adapted from Evon Kow

Fried Rice with Preserved Olive Vegetable


1 bowl cooked rice

2 tbsp chopped Chinese preserved olive vegetable

2 tbsp minced chicken

1 tsp minced garlic

1 tsp fish sauce

1 egg (beaten)


1 tsp chilli flake

1 tbsp chopped roasted peanut

1 sprig Thai basil

1 cherry tomato (cut into half)

Dipping sauce (mixed well):

1 tsp chopped bird’s eye chilli

1 tsp fish sauce

A pinch of sugar

Preparation Instructions:

  1. Fluff rice with a fork and set aside.
  2. Heat up 1 tbps of oil in a wok and saute minced garlic for 10 seconds. Add in chicken and Chinese preserved olive vegetable, and stir-fry for 1 minute. Add in cooked rice and the remaining ingredients, and stir-fry till fragrant.
  3. Serve with garnishing and dipping sauce.

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