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

Method18 steps

1. 1

   Step 1: Have 3 cups of properly chilled cooked jasmine rice ready. To prepare it the night before, cook enough rice to yield this cooked measure according to its packet, spread into shallow portions, cool and refrigerate within 1 hour. Keep refrigerated and use within 24 hours; the frying below is its only reheat. Do not use rice left at room temperature overnight.

   Uses 3 cups cooked Thai jasmine rice, properly chilled

2. 2

   Step 2: Use the 150 g minced pork without washing it. Mix with its separate 1 tsp fish sauce and 2 tsp marinade oil. Cover and refrigerate for about 15 minutes while preparing the remaining ingredients.

   Cold pork marinade · 15 minUses 150 g minced pork · 1 tsp Thai fish sauce for the pork marinade · 2 tsp oil for the pork marinade

3. 3

   Step 3: Measure 150 g of shelled, deveined medium prawns and pat dry. Mix with the 1 tsp sugar and separate ¼ tsp prawn salt. Cover and keep refrigerated until frying.

   Uses 150 g shelled medium prawns, deveined · 1 tsp sugar for the prawn marinade · ¼ tsp salt for the prawn marinade

4. 4

   Step 4: Peel all five garlic cloves and chop finely.

   Uses 5 cloves garlic

5. 5

   Step 5: Remove the stones from all selected eight to ten salted black olives. Crush the flesh finely in a bowl.

   Uses 8–10 salted Thai black olives

6. 6

   Step 6: Beat both eggs (2 large) with their separate ¼ tsp egg salt until combined. Keep covered and chilled until making the omelette.

   Uses 2 large eggs · ¼ tsp salt for the eggs

7. 7

   Step 7: If using parsley (1 sprig), rinse the sprig and cut into roughly 3 cm lengths. Set aside on a clean garnish plate.

   Uses 1 sprig parsley, optional · Water for rinsing optional parsley; discard

8. 8

   Step 8: Rinse both spring-onion (2 sprigs) sprigs, trim the roots and keep for serving alongside the rice. If using the optional onion garnish, peel and slice only as much onion as needed. Use clean tools separate from raw pork and prawns.

   Uses 2 sprigs spring onion · Onion, as needed for optional sliced serving garnish · Water for rinsing spring onions; discard

9. 9

   Step 9: If using lime garnish, rinse both Thai limes (2) and cut into wedges. Keep on the clean garnish plate.

   Uses 2 Thai limes, optional · Water for rinsing optional limes; discard

10. 10

    Step 10: If using chilli padi (2), rinse both chillies and chop into small pieces, removing some seeds to suit your taste. Keep them separate for seasoning the rice.

    Uses 2 chilli padi, optional · Water for rinsing optional chillies; discard

11. 11

    Step 11: Heat 1 tbsp of the frying oil in the wok over medium-high heat. Pour in all the beaten salted egg and swirl to form an omelette. Cook until fully set and reaching 71°C. Lift onto a clean plate, cover and keep hot while completing the rice.

    Uses 1 tbsp frying oil for the omelette · All two beaten eggs and their egg salt from step 6

12. 12

    Step 12: Heat another 1 tbsp of the frying oil in the same wok. Fry all the chopped garlic until fragrant, then add all the marinated prawns. Stir-fry until the flesh is pearly and opaque throughout. Lift the cooked prawns and garlic onto a clean plate; cover and keep hot for prompt serving.

    Uses 1 tbsp frying oil for garlic and prawns · All chopped garlic from step 4 · All 150 g prawns and their marinade from step 3

13. 13

    Step 13: Heat the remaining 2 tbsp frying oil in the same wok over medium-high heat. Add all the crushed salted olives and marinated pork. Break up the mince and stir-fry until fully cooked, reaching 71°C throughout.

    Uses Remaining 2 tbsp frying oil for pork and rice · All crushed olive flesh from step 5 · All 150 g pork and its separate marinade from step 2

14. 14

    Step 14: Separate the chilled cooked rice clumps with a clean utensil and, only if necessary, a little water. Add all 3 cooked cups to the pork-and-olive mixture. Stir-fry until the grains are evenly mixed and steaming hot throughout, reaching 74°C as the one reheat.

    Uses All 3 cups cooked chilled rice from step 1 · All cooked pork and olives from step 13 · A little water, only if needed to separate cooked rice clumps

15. 15

    Step 15: Mix in the separate 2 tsp fish sauce for the rice. Add the optional dash of pepper (1 dash) and prepared chilli padi if desired. Stir-fry until evenly seasoned and hot; taste the rice, remembering that the olives and fish sauce already provide salt.

    Uses All reheated fried rice from step 14 · 2 tsp Thai fish sauce for the rice · 1 dash pepper, optional · Only the chopped chillies from step 10 if using them

16. 16

    Step 16: Slice the fully cooked omelette into thin strips on a clean board. Keep hot for prompt plating.

    Uses All cooked omelette from step 11

17. 17

    Step 17: Divide all the hot fried rice into six side portions. Serve with all the cooked prawns and garlic, omelette strips and ready roasted cashews (3 tbsp), plus the optional sliced onion. If the cooked toppings have cooled, reheat them thoroughly with the rice to 74°C before plating.

    Uses All seasoned rice from step 15 · All cooked prawns and garlic from step 12 · All omelette strips from step 16 · 3 tbsp ready roasted unsalted cashews · Only the sliced onion from step 8 if using it

18. 18

    Step 18: Serve immediately with the two prepared spring-onion sprigs divided across the six portions. Add the optional lime wedges and parsley. Squeeze lime over the rice to taste, and eat with the spring onion.

    Uses All six plated side portions from step 17 · Only both spring-onion sprigs reserved at step 8 · Only all prepared lime wedges from step 9 if using them · Only all prepared parsley from step 7 if using it