Black olives fried rice & Baked basil eggplant

**Ready to eat in less than 30 mins!**

Black olives fried brown rice

2 T black olives paste (bought from oriental market...usually eaten in plain jook as its salty)
OR 15 black olives (chop it and seasonings will need to be increased)
3 cloves garlic
3 cups cooked long grain brown rice*
2 eggs
1/2 large red onion
3 stems green onions, chopped.
seasonings: pepper, soy sauce, mushroom seasoning, salt
1. Peel onions and garlic and fry in an oiled pan. Add cooked rice.* Remove from pan.
2. Beat egg and add pepper, soy sauce and mushroom seasoning.
3. When the egg is almost cooked, stir in the cooked rice. Add in preserved olives and mix well!

Note: **If over night rice is too dry, add water while cooking.
**Overnight rice cooks better
**I allowed the rice to be a little "burnt" on the pan; just like bibimbup on stonebowl


Baked basil eggplant.

2 large eggplant, bunch of FRESH basil leaves, 4 cloves chopped garlic, 2T sesame oil, 5T vegetable oil, 2t soy sauce, 3t onion powder, 2T spicy eggplant seasoning, pepper, salt, sugar.
1. Slice eggplant 1/4" thick. Place it into a bowl and add in all the ingredients above. Place it on a tray and bake at 500F for 20 minutes to get ~~ fragrant and tasty eggplant
! *_*


Note: the seasoning noted here is the approximate amount used. Be adventurous and substituted with what you have and like when cooking!

*that's why i love chinese cooking...feel so free~ & easy~!*

1 comment:

mad3 said...

I just visited your kitchen ...... itz the best thing that happen for me this weekend in Singapore!
Could you tell me what is olive paste? is there another name? can I find it at ntuc supermarket?

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.