Print
Thai Black Olive Fried Rice (Khao Phad Nahm Liap Dum): This savoury fried rice dish get its rich umami flavour from Chinese (Teochew) Salted Black Olives, making it an irresistible treat for the tastebuds!

Thai Black Olive Fried Rice ( Khao Phad Nahm Liap Dum )

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!

Course Main Course
Cuisine Thai
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6
Calories 634 kcal

Ingredients

  • 3 Cups Cooked Thai Jasmine Rice
  • 150 gm Minced Pork
  • 150 Medium Size Prawns
  • 5 cloves Garlic
  • 8-10 Thai Black Olives
  • 2 Eggs Large
  • 1/4 tsp Salt For eggs
  • 6 tbsp Oil
  • 2 tsp Thai Fish Sauce
  • 1 dash Pepper Optional
  • 2 Chilli Padi Optional
  • 3 tbsp Unsalted Roasted Cashew Nuts
  • 2 Sprig Spring Onion

Marinade for Minced Pork

  • 1 tsp Thai Fish Sauce
  • 2 tsp Oil

Marinade for Prawns

  • 1 tsp Sugar
  • 1/4 tsp Salt

Garnishing (Optional)

  • 1 Sprig Parsley
  • 2 Thai Lime

Instructions

Preparation Method (30 minutes, Start the night before)

  1. Cook the rice the day before. Once cool, store it in the refrigerator.

  2. 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.

  3. Shell and devein the prawns. Wash and pat dry. Marinate the prawn with 1 tsp of sugar and 1/4 tsp of salt.

  4. Remove the skin from the garlic and chop finely.
  5. Remove the seeds from the black olives. Place them in a bowl and use the back of a spoon to smash it finely.

  6. Beat the eggs and add 1/4 tsp of salt to it and mix well. Set aside for later use.

  7. Wash the parsley and cut into 3 cm lengthwise.

  8. Next, wash the spring onion and set aside for garnishing.

  9. Rinse the Thai limes and cut them into wedges

  10. Wash the chilli and cut into small pieces removing some of the seeds. Discard the seeds.

Cooking Method (20 minutes)

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Slice the omelette into thin strips.

  7. 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. 

  8. 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.

Recipe Video

Top Tips

MARKETING TIPS

  1. Do not add salt when using Thai olive to fry the rice. Thai Black Olive is very salty if eaten on its own. You can buy the Thai Black Olives from Golden Miles Shopping Centre. They come in a bottle or can form. 
  2. You can also buy raw Cashew Nut to toast by yourself. You can toast it in the oven, small toaster oven or a turbo broiler. Please make sure you watch closely without having them burnt till black color.
  3. Thai lime is a better choice for they are more tangy and flavourful comparing to Vietnamese or Malaysian ones.

COOKING TIPS

  1. For any kind of fried rice, cook the rice a day before. Freshly cooked rice will tend to break up easily and become lumpy during the frying process because it is still moist and soft.
  2. Be mindful that some fish sauce are very salty. Taste before adding more to the rice.
  3. Add spring onion to fried rice for more bite. For every kind of fried rice served in Thailand, it often come with a sprig or 2 spring onion. With every mouthful of fried rice, the Thai will bite the spring onion directly from the sprig. That is how they eat fried rice with spring onion.