This vegan olive vegetable fried rice is full of flavour and only takes 15 minutes to make. To showcase the taste of the olive vegetables, we will only use a few simple ingredients. In fact, this recipe is alliums-free as we will not be using any onion, garlic, or spring onions!
What is commonly known as olive vegetables are really mustard greens fermented with black olives. Hence, the name 橄榄菜 (gǎn lǎn cài) or “olive vegetables”. This preserved vegetable originated from Chaoshan, Guangdong. Its use in Chinese cuisine dates as far back as the Song Dynasty.
Olive vegetables are salty and rich with a unique taste and fragrance. Some people find the taste of olive vegetables really full-on, so if you’ve never had it before, I suggest you start with 2 tbsp first. I ended with 4 tbsp but I really do like the taste of this preserved vegetable.
Enjoy your vegan olive vegetable fried rice!
Remember to always use chilled overnight rice for fried rice! To prepare the perfect rice for your fried rice, check out our Fried Rice Club rules.
Ingredients
- Vegan Egg Mixture
Instructions
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Mix the vegan egg ingredients in a bowl. Heat 1 tbsp of oil over medium heat in a non-stick pan and fry the vegan egg mixture. Constantly mix and scrape the mixture off the bottom and sides. When the vegan eggs are fully cooked they will not stick to the pan anymore. Set aside for later.
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Cut the tofu into small cubes and pan fry until golden on most / all sides. Set aside for later.
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Heat 1 tbsp of oil over medium heat and fry the sliced green chillies.
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Add the chopped bok choy. I like to leave some of the smaller leaves of bok choy intact as they look nice. Set aside for later.
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All the ingredients are now ready.
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Put 1 tbsp of oil in the pan and add the olive vegetables. Mix well. Taste and add more preserved vegetables if you like.
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Toss the ingredients back in and add ground white pepper to taste.
