Olive Fried Rice with Tenderstem

Last weekend was our bloggers night in and we had received some food samples for us to try out during and after the party. During the party, I served my guests olives straight from the tin.  Personally, I have never bought tinned olives as I was always concerned that the tin may cause the olives to have a metallic smell. I would opt to buy fresh or in a jar. However, after trying these olives, I was very impressed!  Both green and black olives are very tasty, not soggy and bursting with flavour.

Today, I decided to use both ingredients to cook Olive Fried Rice with Tenderstem.  I always love to eat Thai Olive Fried Rice from Thai Express in Singapore but I have never tried to cook it before. I’m lacking some of the main Thai sauces so I decided to use my usual sauces to cook them.

1. Firstly, boil 2 cups of rice and once cooked, set it aside for cooling down.
2. Slice a piece of chicken breast/thigh etc and marinate with soya sauce, sesame oil and cornflour.
3. Heat up the wok and add a spoon of oil.
4. Cook the chicken and add in frozen peas, prawns and the stem of the Tenderstem.
5. Boil the flowers from the Tenderstem in another pot for 2 minutes.
6. Beat up 3 eggs and add salt, pepper and a bit of milk and cook it via microwave/a new wok.
7. Add cooled rice into the wok with the rest. Stir it in and add the olives and flowers from the Tenderstem into the wok.
8. Add soya sauce to taste.
9. Serve it while it’s hot!

Disclosure: We received the sample for the purposes of writing this review, however, all thoughts and opinions remain our own.