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Recipes

Thai Olive Rice

INGREDIENTS

(8-10 portions)

  • 5 cups Kinmemai Better White™, uncooked
  • 6 cups Water
  • 500g Minced chicken
  • 4 Cloves of garlic, chopped
  • 1 250g bottle of black olive paste
  • 1-2 tsps. Fish sauce
  • White pepper

GARNISHES

  • 1 cup Peanut, roasted
  • 5-6 Fresh basil leaves
  • 2 Fresh red chillies, sliced
  • 1 Thin-skinned large lime, diced finely

INSTRUCTIONS

  1. Cook Better White™ rice with water in a rice cooker till dry and fluffy. While rice is cooking, prepare the garnishes.
  2. Pour out two tablespoons of oil from the bottle of olive paste and heat in a wok.
  3. Sauté chopped garlic in the oil till fragrant, then add the rest of the the olive paste.
  4. Add the meat, fish sauce and lots of white pepper. Cook over high heat, tossing well. Leave aside.
  5. Dish out cooked rice onto a platter. Top with olive-meat mixture.
  6. Garnish with nuts, chillies, diced lime and basil leaves.
  7. Toss rice and garnishing together, coating all the rice in the oil. Serve.
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