Serves 2–4

You don't see tomatoes used very often in Thai cooking, so they are definitely a surprise in this fried rice recipe. I like the color and the flavor they add to an otherwise basic dish.

Fried Rice with Chinese Olives

3 tablespoons vegetable oil

3 cloves garlic, minced

½ cup ground pork or chicken

10 Chinese olives, pitted and chopped

3 cups day-old cooked rice Fish sauce (optional)

Cucumber slices

Lime wedges

Chopped cilantro

Hot sauce

  1. Heat the oil in a wok or large skillet on medium. Add the garlic and stir-fry briefly. Add the pork and olives. Stir-fry until the pork is cooked through and any juices that have accumulated have cooked off.
  2. Add the rice, breaking up any clumps, and stir-fry until the rice is hot. Adjust the saltiness with a bit of fish sauce if necessary.
  3. Serve accompanied by cucumber slices, lime wedges, chopped cilantro, and hot sauce.

illustration Cilantro

It is a proven fact that some people cannot stand the taste of cilantro—it is like an allergy of the tastebuds! If you or someone you're cooking for falls into this category, fresh parsley makes an acceptableo—if not dullo—substitute.