Chinese Olive Vegetable Fried Rice

Method4 steps

1. 1

   Step 1: Check the 1 tbsp ready cooked Chinese olive vegetable for olive pits and remove any you find. Heat a pan over medium-high heat. Add the 6 minced garlic cloves and that one tablespoon of condiment; if the pan needs additional frying oil, take an actual small amount of oil from the same jar. Stir-fry for 2–3 minutes, until fragrant, without burning the garlic.

   Fry garlic and olive vegetable · 3 minUses 1 tbsp ready cooked jarred Chinese olive vegetable · 6 garlic cloves, minced · Oil from the same Chinese olive-vegetable jar, only if needed for frying

2. 2

   Step 2: Add the 3 cups already cooked and cooled rice to the prepared garlic-and-olive-vegetable pan mixture. Break up the rice clumps and stir-fry for about 5 minutes, until the condiment is distributed evenly and the rice is hot throughout. If using chilled leftover rice, heat it to 165°F (74°C).

   Fry cooked rice · 5 minUses 3 cups already cooked and cooled rice · Fried garlic and Chinese olive vegetable

3. 3

   Step 3: Divide the completed fried rice into four portions and serve hot. Check for any remaining olive pits as you eat.

   Uses Completed Chinese olive vegetable fried rice

4. 4

   Step 4: Cool and refrigerate any leftover fried rice promptly in a covered container and use within 2–3 days. Reheat the actual leftover portion in 30-second microwave increments, stirring between increments, until hot throughout at 165°F (74°C).

   Uses Actual leftover portion, if any