Olive Fried Rice

I was looking at the photos from my vacation to Singapore and Indonesia a few years ago and was reminded of my first Olive Fried Rice and all its briny and saltiness goodness. After Googling around the web, I noticed that almost all of the recipes use salted Chinese olives. Since I could not find it in San Francisco Chinatown, I had to use chopped black Mediterranean olives and added a mixture of soy sauce, fish sauce, oyster sauce and sesame oil instead.


Ingredients:
3 garlic, minced
1/2 small onion, chopped
1/2 lb ground pork
3 Chinese sausage, sliced
1 8oz can of black olives, chopped
2 tablespoons sesame oil
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons fish sauce
6 cups of cooked rice (preferably a day old and on the drier side)
1 16oz frozen spinach, dethawed, squeezed and drained
a small bunch of parsley, chopped
3 green onion, chopped
4 eggs
salt and pepper to taste

Directions:

• Mix the chopped olive with the sesame oil, soy sauce, oyster sauce and fish sauce in a bowl. Set aside.
• Make a thin omellete using the 4 eggs. After it's done, cut into thin strips. Set aside.
  
• In a large wok or pan, stir fry the garlic and onion over medium high heat with 2 tablespoon of olive oil until fragrant.
• Add in the ground pork, stir occasionally until the meat is cooked.
• Add in the sliced Chinese sausages, spinach and the olive mixture. Cook for another minute or two.
  
• Try to loosen the grains of the day-old rice before adding it into the pan. Mix the rice well with the olive mixture and cook for several minutes until the rice is heated through.
• Add in the chopped parsley and green onion.
• Adjust seasoning with salt, pepper and with any of the sauces.
• Serve fried rice with thin strips of egg omelette on top.