I was introduced to Olive Fried Rice by Ms. Melissa and fell in love with it immediately.
I spent hours googling “Olive Fried Rice Recipe” and was horribly disappointed to find recipe after recipe of ingredients that didn’t sound ANYTHING like what I had tasted at Uncle Louis’ shop.
The name is somewhat misleading … as it doesn’t taste like your typical fried rice in the slightest.
[If you’ve had Olive Fried Rice in Singapore at ANY hawker stand besides Uncle Louis in the Woodlands, I’d bet you money on the taste superiority of his recipe!]
It is quite fun to go sit in the open courtyard, order our drinks from the guy in all-white (you have to pay for your drinks right on the spot), place our order with one of the gals and then impatiently wait for the goodness to arrive.
Several weeks later (and several episodes of giving into temptation and ordering meal after meal of Olive Fried Rice), Ms. Pam came to visit us in Singapore. Of course, we had to share our love of the food with her and the girls.
Afterwards, I was trying to get someone’s attention to pack our over-indulgence for take-away. Long story short, we came to learn that the guy in all white, WAS Uncle Louis!
I shared my frustration with not being able to locate a recipe that was worthy of his cooking, and he offered to GIVE ME HIS RECIPE! Holy cow, I was honored!
Later, when I returned to get the recipe (he needed some time to write it down), I was presented with this :
Awesome, Louis! I proclaimed, however that wouldn’t do me very much good, after all I don’t even know what “Olive Vegetable” is.
I returned the next week for a promised “cooking lesson” instead … I met him at the prescribed 3:00pm on a Tuesday. However, his face fell when he saw my camera. “I’m not comfortable with you being hot and sweaty and taking pictures in my small kitchen here at the food stand.”
So we arranged the next best thing. A private cooking lesson in my kitchen with some neighborhood friends! First up, the shopping!
UNCLE LOUIS’ OLIVE FRIED RICE
1 cucumber, peeled and cut into thin matchsticks
2-3 small limes, cut in half
2-3 small chili peppers, sliced
1 kg minced pork
1 package Chinese sausage (sometimes called red wine sausage), diced
1 package pork floss (best stuff ever!)
1 jar of olive vegetable (NOT olive paste, you should be able to find it in the Chinese section of your grocery store (made from olives, chopped mustard greens, oil & salt)
1 large onion, sliced
4 C cooked white rice
1. Brown the pork with salt and pepper and set aside.
2. Plate in separate small bowls the cucumbers, limes, chili peppers, chinese sausage, pork floss, onions.
3. Using a small lightly oiled skillet, break the eggs and cook into a pancake, flipping to the opposite side when the first side is cooked. I have no idea how long that is, but you’ll be able to tell, right? Once cooked, roll the egg pancake and slice. Set aside.
4. Take 2 cups of rice and place on a large plate. Use two healthy dollops of olive vegetable (or more if Louis is standing next to you!), a handful size helping of sausage and double that of the minced pork.
5. Heat a large wok or skillet with approximately 2 T of olive oil. Place the contents of the plate into the wok and stir fry until all of the olive vegetable is mixed in thoroughly with the rice.
6. Remove from the wok and place the cucumbers, pork floss, eggs and chili around the plate, squeezing a half of a lime over the top of the rice.
7. Toss and serve.