Prepare to transform your ordinary weeknight dinner into an extraordinary culinary adventure with this mind-blowing Olive Vegetable Fried Rice! Imagine a dish that combines the comfort of perfectly cooked rice with the rich, umami depth of olive vegetable paste, creating a symphony of flavors that will make your taste buds dance. Whether you're a busy home cook or a passionate food lover, this recipe promises to deliver restaurant-quality results right in your own kitchen, with minimal effort and maximum satisfaction.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 cup mixed vegetables (carrots, peas, corn)
- 2 tablespoons olive vegetable paste
- 2 tablespoons soy sauce
- Salt and pepper to taste
- 2 green onions, chopped
Instructions
- Prepare all ingredients by chopping onions and green onions, and measuring out the mixed vegetables.
- If using freshly cooked rice, spread it on a flat tray and let it cool to room temperature to prevent clumping. Day-old refrigerated rice works best for fried rice.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat until the oil shimmers and becomes hot.
- Add chopped onions and sauté for 2-3 minutes until they become translucent and slightly golden at the edges.
- Add mixed vegetables and stir-fry for another 2-3 minutes until they are slightly tender but still maintain their vibrant color.
- Add the cooked rice to the wok, breaking up any clumps with a spatula or wooden spoon.
- Stir in olive vegetable paste, distributing it evenly throughout the rice.
- Pour soy sauce over the rice and continue to stir-fry, ensuring all ingredients are well combined and heated through.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Remove from heat and garnish with freshly chopped green onions.
- Serve hot immediately, enjoying the rich flavors and aromatic blend of vegetables and olive paste.
Tips
- Rice Matters: Always use day-old, cold rice for the best texture. Freshly cooked rice can become mushy and clump together, ruining the signature fried rice consistency.
- High Heat is Key: Ensure your wok or skillet is hot before adding ingredients. This helps achieve that coveted wok-hei flavor and prevents soggy vegetables.
- Don't Overcrowd the Pan: Stir-fry in batches if necessary to maintain high heat and ensure each ingredient gets properly caramelized.
- Customize Your Vegetables: Feel free to swap the mixed vegetables with whatever you have on hand, but try to cut them into similar-sized pieces for even cooking.
- The Olive Vegetable Paste Secret: This ingredient is the game-changer. It adds a unique, rich flavor that elevates the entire dish, so don't skip it!
- Serve Immediately: Fried rice is best enjoyed hot and fresh, straight from the wok to the plate.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 6g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
