Having seen Olive Fried Rice on the menu at many restaurants here in Singapore, I was inspired to make my own vegetarian version. It turned out SUPER tasty, therefore I will share my recipe.
1.5 cups brown rice (cooked and refrigerated overnight)
1 cup TVP (dry)
7/8 cups boiling water
4 cloves garlic (minced)
1/2 jar Chinese salted olive (chopped and pitted if not already)
1/2 white onion (chopped)
3 plum tomatoes (chopped)
1 cup snow peas (unstrung and chopped)
1 dozen deli black or green olives (or canned black olives)
Handful of raw or roasted cashews
6 chili padi (for spicy version, use only 1 or 2 for mild version) (chopped)
Light soya sauce
1- Rehydrate the TVP by stirring the 7/8 cups of boiling water into the 1 cup dry TVP. Let sit 10 minutes.
2- Sauté the garlic in a small amount of olive oil- until lightly brown
3- Add onion and 1/2 the chili padi, toss a few minutes
4- Add the 1/2 jar of Chinese olive, stir a few minutes
5- Add TVP and mix
6- Add remaining vegetables and another dash of olive oil, stir fry
7- Add rice and some soya sauce
When all veggies are cooked and rice is reheated, your tasty dish ready to serve.
Put mixture in a bowl and then onto a plate. (To give that nice round shape popular in Asia)
Garnish with cucumber if desired.