Another quick rice meal using your Instant Pot or Rice Cooker! This dish is traditionally made as a fried rice.. But has no egg in it. But I tried with these 2 kitchen appliances and it works great too! So.. You don’t actually need to fry it. Healthy eh! Also, olives and olive vegetables alike, is chockful of vitamins and minerals; greatly associated with cardiovascular health!
The olives used here aren’t the Mediterranean olives but olives from Asia (typically China), so the taste is completely different. It is also not a common dish found in Thai Restaurants as the olives are apparently difficult to get. However, I’ve not had issues finding them at all. You could get a bottle of Olive vegetables from Asian Grocery Stores in the United States. This is the Amazon link (not affiliated) but it’s really expensive as I got it from the Asian store for half the price. In Singapore, I’ve seen this at common supermarkets like Sheng Siong, NTUC and Giant.
There are many brands and I’ve no specific recommendation on which brand to buy as I’ve used many different ones and it all produces the same results.
Serves 2-3 Paxes | 8 mins to 50 mins
- 1 cup of White/Jasmine Rice (you can use Brown Rice too!)
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Garlic; minced
- 1 tbsp Shallots; minced
- 1 tsp Dried Shrimps or 1/2 tsp Shrimp Paste
- 2 tbsp of Olive Vegetables
- 1 tsp Fish Sauce
- 4-5 Dried Shitake; pre-soaked
- 150g/5.3oz of minced Pork (Chicken pieces or minced is fine too)
- 1-2 strips of Bacon; chopped
- 1 tsp Sesame Oil
- 1/2 tsp Light Soy Sauce
- 3 dashes of White Pepper Powder
- Lime Wedge, Sliced Shallots, Chopped Chilli Padi and Chinese Coriander for garnish
- Marinate minced pork in sesame oil, light soy sauce and pepper.
- In a saucepan or IP (low/wait for ‘HOT’), saute chopped bacon.
- Add minced garlic and shallots in olive oil for about 2-3 mins.
- Add dried shrimps/shrimp paste, fish sauce and minced pork (break up the minced pork).
- Add rice, olive vegetables, mushrooms and mix.
- Press cancel if using the IP or transfer to rice cooker.
- Add water; 1:1 for the IP and for the rice cooker, up to the ‘1’ mark or as per rice cooker instructions.
- For the IP, set to Manual, 3 mins, High Pressure. Do a quick release after 5 mins.* (Brown rice uses the same settings but set the time to 15 mins instead, quick release after 5 mins).
- For the rice cooker, please use the white rice or brown rice settings. Fluff rice and let it sit for another 15 mins.
*The pressure cooker will need to come to pressure, please check if yours doesn’t – either your sealing ring is not in place, you did not turn valve to sealing or your IP is faulty.