Thai Black Olive Fried Rice (Khao Phad Nahm Liap Dum) is a savoury Thai fried rice dish that gets its rich umami flavour from Chinese (Teochew) Salted Black Olives, making it an irresistible treat for the tastebuds!
Cook the rice the day before. Once cool, store it in the refrigerator.
Wash the pork and mince it. Marinate the pork with 1 tsp fish sauce and 2 tsp oil for 15 mins. Set aside for later use.
Shell and devein the prawns. Wash and pat dry. Marinate the prawn with 1 tsp of sugar and 1/4 tsp of salt.
Remove the seeds from the black olives. Place them in a bowl and use the back of a spoon to smash it finely.
Beat the eggs and add 1/4 tsp of salt to it and mix well. Set aside for later use.
Wash the parsley and cut into 3 cm lengthwise.
Next, wash the spring onion and set aside for garnishing.
Rinse the Thai limes and cut them into wedges
Wash the chilli and cut into small pieces removing some of the seeds. Discard the seeds.
Heat 1 tbsp of oil in the wok over medium high heat. When heated, pour in the beaten egg and swirl around the wok to form an omelette. Once cooked, remove the omelette and set aside.
In the same wok, add 1 tbsp of oil over medium high heat, then add in the garlic and fry until aromatic. Next add in the prawns and fry until just cooked, then remove and set aside.
In the same wok, add 2 tbsp of oil over medium high heat. Then add in the black olives and minced pork and fry until the meat is cooked.
Wet your hand and use it to loosen the rice. Then stir in the rice to the meat and olive mixture. If need be, add a little water to the rice to loosen it further. Continue to fry the rice until it is well mixed.
Add the fish sauce to the rice and mix well. You can also add a dash of pepper (optional) and chopped chilli padi (optional) if you like.
Slice the omelette into thin strips.
Scoop the Thai Olive rice into individual serving plates. Then add the side dishes of prawns, sliced omelette, sliced onion, roasted cashew nuts and a spring of spring onion.
Garnish the black olive rice with Thai lime wedges and a sprig of spring onion. Best served hot. Squeeze a little lime juice into the rice and eat it with the spring onion.
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