Thai Salted Black Olive Fried Rice

Black Olive is well known as Dabai in Sarawak.  It is an exotic fruits and during this fruit season, many people are selling them and it fetch quite a good price, depending on the sizes.  Since it is not the season now, so I bought a bottle of the salted ones, to fry rice.  It can also be consumed direct from the bottle as a side dish with white porridge.

Ingredients: (Serve 1)
1 cup leftover, overnight cooked rice
1/4 cup chicken breast meat (cut into bite-size pieces)
3 cloves garlic (chopped)
1/2 small onion (peeled and cubed)
1 tbsp. shrimp paste (toasted and powdered)
1 1/2 tbsp. salted black olive (remove seeds and chop into smaller pieces)
1 tbsp. cooking oil (for frying the rice) - the olive is oily, so do not use too much oil
Fish sauce (to taste)

Garnish:
1 egg (sunny-side up)
Cashew nuts (fried)
Cucumbers (cubed)
Parsley 

Methods:

1. In a heated wok, add 1 tbsp. cooking oil, saute garlic and onion until fragrant.  Add in the chicken meat, stir-fry, and then add shrimp paste, fry until chicken is cooked through.
2. Add the rice, followed by olive and stir well to mix the olive into the rice.  Taste for correct seasoning, add dashes of fish sauce if needed.  This olive is not salty, so I did not add dash of sugar.  I add dashes of fish oil.  Give a final stir to mix everything.
3. Remove from heat and serve the rice on a flat dish.  Garnish with cashew nuts, cucumbers and parsley on the side and topped with a sunny-side up fried egg.  The egg can be fried together with the rice, depending on your own preference.
4. Let's have lunch!

I adapted this recipe from 'What to cook today' with slight amendment to suit my cooking preference.