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