Olive Egg Fried Rice with Basil and Artichoke

When I've been out all day then walked up a steep hill to get home, the last thing I want to do is to do extensive cooking, no matter how hungry I am. And it's times like this that I'm truly thankful that I often have some leftover boiled rice in the fridge saved for rainy days.

With all the necessary ingredients already in the fridge:
Leftover boiled rice
4 cloves of garlic, sliced
2 eggs
A bunch of black olives, sliced
2 tablespoons of the brine from the jar of black olives
1 piece of marinated artichoke heart, sliced
A bunch of basil from the garden
Salt & pepper to taste
Some chilli flakes

In about 10 minutes, my version of olive fried rice with basil and artichoke is done:
  1. Heat some oil in a hot wok, fry the eggs on high heat and quickly flip and cut the egg into small pieces with the spatula. Throw in the garlic, stir fry for about 2 minutes till slightly browned.
  2. Chuck in the sliced olives and artichoke and stir fry for about 1 minute then add in the rice.
  3. Keep stirring to make sure the rice grains are nicely separated then pour in the olive brine, mix well.
  4. Leaving several basil leaves aside, add the rest into the rice and cook for a further 2 minutes, stirring constantly until the basil leaves are soft, before turning the heat off.
  5. Season with salt and pepper, and sprinkle the chilli flakes and the remaining basil leaves over.
Quick, easy, and packed with flavours that I love 😋


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