Olive Fried Rice
Not getting satisfied with your lunch?
Here is a hearty rice dish with a multitude of flavors for a pleasing meal.
Fried rice with olive vegetable, shredded egg crepe, and chicken will certainly delight hungry mouths looking for something different and will surely become lunchtime favorites.
What do you need for 3 servings
2 cups cooked rice (preferably Jasmine rice)
100 gm boneless chicken / minced chicken
5-6 garlic cloves
2 tbsp olive vegetable
1 tbsp soya sauce
1 tsp grounded pepper
2 tbsp sesame oil
Few cashews & cilantro leaves
Salt as per taste
Beat the eggs with half a tsp of pepper and salt.
Chop the shallots, garlic and chili.
Finely chop the boneless chicken. (skip this if you using minced chicken)
Add a tsp of oil in a skillet and fry the cashews. Keep it aside. [PIC 1]
Skip above step if you are already using fried cashews.
Add the beaten eggs on the same skillet and swirl it around to make a thin layer. [PIC 2]
Cook for 30 secs. As the layer is thin no need to cook on another side.
Take it out and roll the egg crepe. [PIC 3 & 4]
Cut the rolled egg crepe into slices and keep it aside. [PIC 5]
Pour remaining oil in the skillet, when its hot add chopped garlic and chili. Saute it for 10 secs. [PIC 6]
Add chopped shallots and saute it for 30 secs. [PIC 7]
When shallots have turned translucent add chopped or minced chicken followed by half a tsp of pepper and salt. [PIC 8]
Give a little stir, Cover the skillet with a lid and cook for 2 mins. [PIC 9]
Now add olive vegetable, saute it for a second then immediately add cooked rice, soya sauce and mix it well. [PIC 10]
Finally add egg shreds, fried cashews, and chopped cilantro. [PIC 12]
Enticing fried rice to satisfy your lunch cravings, Enjoy!
If you have preserved olives use that instead of olive vegetable.
You can also use a non-stick tawa to easy out the process of making egg crepe.
Cook the rice overnight to avoid clumps and mushiness.
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