Delicious recipe from Chinese-ish cookbook: fried rice with mustard greens and olives

Chef Rosheen Kaul and illustrator Joanna Hu were born in China but grew up in Australia. Instead of clinging to their parents’ culinary traditions or assimilating into the cuisine(s) of Australia, they forged a new path and combine both cuisines. The new cookbook Chinese-ish is an ode to the fusion of the two cultures and offers a wealth of inauthentic dishes such as this fried rice with mustard greens and olives.

Rosheen: “Mustard greens with olives, pickled in soy sauce and oil, are my favorite pickled vegetable. This Chaozhounese specialty is incredibly savory and gives this fried rice a deep flavor. My family often eats at a Buddhist vegetarian restaurant in Singapore, where they make this delicious fried rice with bright green broccolini stems. It’s so simple and so delicious! There is also an excellent Thai version of this fried rice with Chinese salted black olives. It is seasoned with a little fish sauce, spiced with bird’s eye chili and served with shallot and cilantro. This recipe combines all the versions I enjoy and is substantial enough for a complete meal.”

How to make fried rice with mustard greens and olives

• Heat 1 tablespoon of the oil in a wok or frying pan over medium-high heat, add the eggs and cook until softly scrambled. Remove from the pan and set aside.
• Wipe the wok clean and heat the remaining oil over medium-high heat. Add the shrimp paste and cook until its delicious aroma is released. Add the shallot and stir-fry for 20 to 30 seconds over medium-high heat. Add the garlic and cook until softened.
• Add the ground pork or chicken and cook, stirring with a spatula, for 4 to 5 minutes until crumbly.
• Add the mustard greens and rice, gently toss everything together without breaking the grains of rice and cook until the rice starts to sizzle. Then add the fish sauce, salt and sugar and stir to combine. Adjust the seasoning if necessary. Add the scrambled eggs and bird’s eye chili and fold them through.
• Garnish the fried rice with cilantro leaves, finely sliced shallot and lime wedges.

Title: Chinse-ish
Author: Rosheen Paul & Joanna Hu
Price: €23,50
Publisher: Good Cook

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