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- 10 salted Chinese olives, pitted or 1 (12-ounce) jar pitted Kalamata olives in brine, drained, rinsed, and well drained
- 4 large cloves garlic
- 1 tablespoon homemade lard or vegetable oil
- 4 cups cooked Thai jasmine rice, kept cold
- Dark or Thai thin soy sauce, for seasoning
- 2 ounces ginger, preferably young, peeled and cut into fine matchsticks
- 2 ounces shallots, halved lengthwise, placed cut side down, and cut lengthwise into paper-thin slices
- 1/2 cup unsalted roasted cashews
- 4 to 6 fresh red bird’s eye chiles, thinly sliced crosswise
- 2 limes, halved lengthwise around the core
- 8 to 10 cilantro sprigs
- In a mortar or small chopper, grind together the olives and garlic to a smooth paste. Transfer the paste to a bowl, add the pork, and mix until the paste is evenly dispersed.
- Put the lard in a wok and set over medium-high heat. When the lard is hot, add the pork mixture and cook, breaking up the pork as finely as possible with the blunt end of a wooden spatula, until cooked through, about 3 minutes. Add the rice and stir-fry until everything is well mixed and heated through. Add the soy sauce to taste.
- Divide the fried rice evenly among four dinner plates. Arrange the ginger, shallots, cashews, chiles, and lime halves around the rice. Garnish with the cilantro sprigs and serve immediately. Invite diners to squeeze the lime halves over their portion, then mix everything together as if a salad.
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