Olive Fried Rice

I didn't know that they used olives in Asian cooking but evidently Keith's mom makes this a lot.  The preserved olives can be found in Chinese supermarkets. They don't really taste like olives so don't try to replace them with normal olives.  They're salty and replace the soy sauce you normally add to fried rice.

1 1/2 cups leftover cooked rice
4 tbsp preserved olives
1 onion chopped
2 cloves garlic, finely chopped
3 eggs
1 tsp garlic oil
1 tsp ginger oil
1/2 tsp dried chiles slices
6 oz desired protein (shrimp, squid, pork, chicken, beef, bacon), cut into bite size pieces
1 tsp XO sauce to garnish
1 tbsp+ 1 tsp Chinese cooking rice wine
vegetable or some other kind of neutral oil


1. Beat the eggs with 1 tsp of the rice wine and a pinch of fine grained salt.  Scramble them over medium heat until cooked through and set aside.  Once cool, roughly chop the egg into bite size pieces.
2. Add a tsp of oil to a large frying pan or wok over high heat. add in the garlic, dried chiles, and onion, stir fry until fragrant. add in the protein and stir fry until cooked through (if you are using bacon you should pre-cook it).
3. Add in the rice, olives, garlic oil, ginger oil,and 1 tbsp rice wine. Stir fry until the protein and aromatics are thoroughly integrated and the rice is heated through.  Stir the cooked egg in an serve with a bit of xo sauce if you like.