Ingredients

Adjust Servings:

	2 cups Cooked jasmine rice
	2 tablespoons Vegetable oil
	3 tablespoons Chinese preserved olives finely chopped
	2 Eggs lightly beaten
	1 Carrot small size, diced
	2 Green onions finely sliced
	3 Cloves Garlic minced
	2 tablespoons Light soy sauce
	1 teaspoon Sesame oil
	To taste Salt
	To taste White pepper

Nutritional information

340

Calories

8 g

Protein

56 g

Total carbohydrates

13 g

Total fat

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Chinese Olive Fried Rice

Name: Chinese Olive Fried Rice
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Chinese
Ingredients: Cooked jasmine rice: 2 cups; Vegetable oil: 2 tablespoons; Chinese preserved olives: 3 tablespoons; Eggs: 2; Carrot: 1; Green onions: 2; Cloves Garlic: 3; Light soy sauce: 2 tablespoons; Sesame oil: 1 teaspoon; Salt: To taste; White pepper: To taste

Features:

Cuisine:

Chinese

25 minutes
Serves 3
Easy

Ingredients

2 cups Cooked jasmine rice
2 tablespoons Vegetable oil
3 tablespoons Chinese preserved olives
finely chopped
2 Eggs
lightly beaten
1 Carrot
small size, diced
2 Green onions
finely sliced
3 Cloves Garlic
minced
2 tablespoons Light soy sauce
1 teaspoon Sesame oil
To taste Salt
To taste White pepper

Directions

Chinese olive fried rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. Perfect for a trio dinner, this dish impresses with its rich, salty olives mixed with aromatic garlic and subtle soy undertones. Carrots add a crunch while green onions introduce a fresh bite.

Tips:

For the best results, use day-old rice. This will help to prevent the rice from becoming mushy when fried.
If you don’t have Chinese olive vegetables, you can substitute another type of pickled vegetable, such as kimchi or sauerkraut.
You can also add other ingredients to your Chinese olive fried rice, such as cooked meat, shrimp, or vegetables.
Serve Chinese olive fried rice with your favorite side dishes, such as stir-fried vegetables, egg drop soup, or wonton soup.

Steps

1 Done	Ensure your cooked jasmine rice has been cooled and left overnight in the fridge. This will help give it a better texture when frying.
2 Done	In a large wok or skillet, heat vegetable oil over medium-high heat. Add garlic and sauté until fragrant.
3 Done	Toss in diced carrots and stir-fry for 2 minutes until slightly tender.
4 Done	Push the carrot and garlic to the side of the wok. Pour in the beaten eggs. Let it set slightly before scrambling them until fully cooked.
5 Done	Add the cold rice, breaking up any lumps with a spatula.
6 Done	Drizzle the light soy sauce and sesame oil over the rice. Mix well to ensure the rice grains are evenly coated.
7 Done	Stir in the Chinese preserved olives.
8 Done	Add in the sliced green onions. Stir-fry everything together until well combined and rice is hot. Season with salt and white pepper to taste.
9 Done	Once everything is well-mixed and heated through, transfer to serving plates. Enjoy while hot!