Soups. Salads. Staples.

Thai-Style Olive Fried Rice

 Olive Rice-smallest

This is a favourite dish for many when dining at Thai restaurants or eateries. If you cannot find the Chinese olive paste, buy the canned olives from China and chop it. Try not to use the Mediterranean black olives that we use for pizzas as it gives a different taste altogether, especially when mixed with Shrimp paste.

Preparation time: 20 minutes

Cooking time: 10 minutes

Serves: 6

3 tablespoons Q.B.B. ghee

Generous handful of Thai sweet basil leaves

4 chilli padies, finely chopped

3 garlic cloves, finely chopped

4 shallots, finely chopped

2 tablespoons shrimp paste

80 g Chinese olive paste or black olives, sliced or chopped

5-6 tablespoons fish sauce

1000 g cooked Jasmine rice


  1. Heat the Q.B.B ghee till hot and add in the sweet basil leaves. Fry till it becomes crisp.
  2. Add in the chopped ingredients, shrimp paste and olive paste (or chopped black olives). Sauté till aromatic.
  3. Add in the rice and the fish sauce. Stir fry over high heat.

Serve with the following condiments:

60 g dried shrimps, roasted and pounded

3 eggs, beaten and fried into an omelette and cut into strips30 g fried onion

A few wedges of lime

50 g spring onion, cut into 3 cm pieces

100 g green mango, peeled and diced


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