Serves: 4
Total Calories: 1,199

1/4 cup olive oil
1 tablespoon finely chopped peeled fresh ginger
2 teaspoons finely chopped garlic
1/2 cup chopped black olives
4 cups Cooked Brown Rice
2 tablespoons Thai fish sauce
1 tablespoon Thai sweet black bean sauce
2 teaspoons white peppers
2 tablespoons Chicken Stock
2 tablespoons finely diced red bell peppers
3 tablespoons finely diced scallion
2 tablespoons finely diced tomatoes
1 1/2 tablespoons finely chopped cilantro

Heat olive oil in a large skillet over high heat. Add ginger and garlic and sauté until lightly browned, about 1 1/2 minutes. Add olives and stir fry for 1 minute. Add rice, fish sauce, black bean sauce, and white pepper and cook, stirring constantly, 3 minutes. Add chicken stock and cook, stirring 2 more minutes. Transfer to a serving platter and sprinkle with bell pepper, scallions tomatoes, and cilantro and serve.

Nutritional Facts:

Serves: 4
Total Calories: 1,199
Calories from Fat: 229

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Pasta
Panang Curry Pasta with Pine Nuts and Basil
Pad Thai
Santa Fe Chili Pasta
Lard-Na Noodles
Red Noodles
Chicken Noodles Alfonse
Spicy Mint Noodles
Vegetarian Noodles
Seafood Pasta with Curry Cream Sauce
Curry Fried Rice
Pineapple Fried Rice
Spicy Mint Fried Rice
Duck Fried Rice
Vegetarian Fried Rice
Black Olive Fried Rice
Bangkok Jambalaya